We wake up every morning with one goal...how can we eat as many pickles as possible?
Our current obsession is this pickle dip. Immediately after shooting this recipe, we scranned the lot, furthering our goal of being 1/3rd pickle at all time.
Prep: 10 mins | Serves: 4
Ingredients
- 5 mighty spears of Hell or High Water Pickles
- 2-4 pieces of pickled garlic from the Hell or High Water Pickles (or one small clove of garlic)
- 1 tablespoon of brine from the pickles
- 2 heaped tablespoons of cream cheese
- 5 heaped tablespoons of greek yoghurt
- 1 tablespoon of finely chopped chives
- 1 tablespoon of finely chopped dill
- 1/2 teaspoon of black pepper
- 1 teaspoon of The Pickle Tickle Pickle Salt (or regular salt)
Method
Mix the base
- In a medium bowl, use a fork to whisk together the Cream Cheese, Greek Yoghurt, and Pickle Brine until smooth and creamy.
- Add the black pepper and Pickle Tickle Pickle Salt , stirring well to incorporate.
Chop the other ingredients
- Finely chop the pickles into small pieces.
- Mince the pickled garlic (or fresh garlic) into a paste.
- Finely chop the chives and dill .
Chuck it all in
- Stir the chopped pickles, garlic, chives, and dill into the creamy base until well combined.
Chill & serve
- Cover and refrigerate for at least 20-30 minutes to allow the flavors to mingle.
- Serve chilled with crisps, crackers, fresh veggies, or load up your sarnies with it!
