Viral Pickle Dip

The dip that I made to go with the chicken tenders that I made last week was so delicious that I had to make a big version to enjoy with chips. This pickle dip is bright, briney, herby, and creamy. Using Greek yogurt (and a bit of cream cheese) as the base sneaks in some protein and enjoy with kettle chips sneaks in crunch and extra happiness. Wow it really has everything, so good, ya gotta try.

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Ingredients:

For the egg salad:

1 cup of Greek yogurt

.25 cups of cream cheese (room temperature)

Zest of 1 lemon

1 tsp salt

1 tsp garlic powder

1 tbsp of pickle juice

2 tbsp of pickled jalapeños, diced

.25 fresh dill finely chopped for dip, extra 2 tbsp for garnish

1 green onion, finely chopped

3 pickle spears, diced

.5 cup of panko bread crumbs, toasted

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Fable are similar and have great reviews!

I got my gorgeous vintage pyrex bowls as a wedding present. I have found a few sets in good condition on Ebay and Etsy.

I got the ingredients for this recipe from my local Whole Foods, including the bagels which were very good! Very accessible ingredients.

For the dip:

Add cream cheese and Greek yogurt to a medium bowl. Make sure the cream cheese is room temperature so you can mix easily. Mix together until uniform.

Add garlic powder, salt, lemon zest, and pickle juice. Mix until uniform.

Add diced pickled jalapeños, diced green onion, finely chopped dill, and diced pickle spears. Mix until uniform.

Toast the panko bread crumbs.

Transfer the dip to a serving dish. Top the dip with panko bread crumbs.

Garnish with remaining 2 tbsp of dill.

Enjoy!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!