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Dill Pickle Dip with Jalapeño Pepper
An easy, flavour packed dip that can be whipped up at the last minute if needed. Use it with chips or pretzels, or even spread it on your next burger!
Prep Time 20 minutes
Chill Time 1 hour
Servings 2 cups
Ingredients
- 8 oz (227 g) softened cream cheese, or labneh
- 1 cup finely diced dill pickles
- 1/4 cup finely minced red onion, or shallot
- 1 jalapeño pepper, seeded and finely diced
- 3 tbsp pickle juice, use a juice from a jar of naturally fermented pickles found in the refrigerated section of the grocery store for best results
- black pepper, to taste
- hot pepper flakes, to taste
- Everything Bagel topping, for garnish
Instructions
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In a bowl mix everything together except the Bagel Topping. Once the mixture is smooth and well blended, taste and re-season as desired. Then sprinkle on a generous amount of the Bagel Topping.
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Ideally this dip should be chilled for 1-2 hours for the flavours to meld.
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Serve with chips, crudités, pretzels, or even use it a spread on your next sammie or burger.
Recipe Notes
You should get between 1 1/2 and 2 cups. I don't include salt, since the pickle juice will have salt in it. Feel free to salt if you find it necessary, but don't add before you've tasted the final dip.