If you love pickles, you probably love a good pickle dip, too!
Bring on the pickles! No, really. Any type of pickle – I’m your girl. You know the pickle plate at pretty much every simcha? I call dibs first. Half sour, full sour, dill, garlic, spicy – all good! And this isn’t even my first post here about pickles – check out the pickles we love to make for Pesach or any other time of year.
One Friday afternoon I was standing in my neighbor’s kitchen as her daughter was dicing up a pickle into tiny little pieces. I had to know what it’s for. Turns out she was in the middle of perfecting her pickle dip recipe. A little while later, on our daily morning walk (that has yielded some other gems like this smoky chicken schnitzel recipe), I was presented with the final recipe.
At our photo shoot, we tested the recipe with hand chopped (very finely diced) pickles and we also made a version by chopping the pickles in a mini chopper.
While the flavor is the same, we enjoyed the texture of the hand cut version a lot more. If you have the time, take out that good knife (Hast utility knife is great here) and dice it up.
Otherwise, just throw it in the chopper to save a few minutes.
Add the ingredients (pickles chopped in a mini chopper on the left, and by hand on the right)
and mix to combine (pickles chopped in a mini chopper on the left, and by hand on the right).
Pickle Dip
Ingredients
- 1 large Flaum sour pickle
- 4 baby gherkins (B&G)
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 3 frozen dill cubes
- 1 frozen garlic cube
Instructions
- Dice the pickles. Add mayonnaise, lemon juice, dill cubes and garlic cube to the diced pickles to combine.
Now just save some for me!
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