If you made your dip with cream cheese, you can use it on bagels or toast. Potato chips (double down with dill pickle flavor) are an obvious and excellent pairing. Set out planks of carrots, cucumbers, and radishes for dunking. Chop finely or tear by hand, and use copious amounts. Dress it up with herbs.Ī combination of fresh dill and chives is the very best. A clove of minced or grated garlic (remove the bitter green shoot from the middle if you see it) or a sprinkle of garlic powder ties it all together. Crushed red pepper flakes, freshly cracked black pepper, or urfa biber all work instead of or alongside the jalapeños start with a pinch and increase from there. ![]() It echoes the vinegary tang of pickles whilst bringing the heat. A hit of spice in the form of pickled jalapeños is my secret ingredient in pickle dip. It brightens the dip just enough for the rich dairy to feel positively refreshing. The zest of a lemon, finely grated with a Microplane, is non-negotiable in my book. Stir as much or as little as you’d like into your base (too much is just enough-I like about 1 cup chopped pickles for 8 oz. Chop the pickles into pea-sized bits, large chunks, or somewhere in between, depending on your preference. I also love canned Israeli pickles made with thin-skinned, dense-fleshed cucumbers. Cornichons deserve special mention for being undisputedly crunchy with no soft centers. If I go with spears, I like to remove the seedy bellies, which tend to add too much moisture to the dip. The shape is also unimportant since you will chop them up. Garlicky, dilly, spicy, sweet-it matters not as long as it’s crisp and crunchy. A big squeeze of mayonnaise stirred into any of the above is a welcome addition. All of these have enough body and heft to stand up to the moisture from the pickles without going watery in an hour or two. Sour cream, whipped cream cheese, and whole-milk Greek yogurt (or their dairy-free alts) are top choices. Jump to the end if you’re just here for a recipe, or keep reading to make it your own. But it doesn’t take a lot more to catapult pickle dip into dinner-party-worthy territory, an offering your guests will remember forevermore. This bare-bones edition is certainly fine and will get you through many a meal. ![]() But it wasn’t until a friend from the Midwest introduced me to dill pickle dip that I unlocked the last level in pickle paradise-a reason to have them for breakfast, lunch, and dinner without anyone rudely asking if you’re “with child.”Īt its simplest pickle dip is chopped dill pickles stirred into something creamy, seasoned with salt and pepper. In time I learned of bread-and-butters, half-sours, full-sours, garlic chips, spicy spears, picklebacks, pickle sundaes, and everything else I thought there was to know about cucumbers soaked in vinegar. I remember my first fast-food burger not for the slick cheese or squishy bun but for the cool dill pickle tucked within-a refreshing counterpoint to and, in my mind, the entire point of the burger. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. The only thing better than a good recipe? When something’s so easy to make you don’t even need one.
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