Dill Pickle Dip

Name: Dill Pickle Dip with Flatbread Chips and Carrot Stick Dippers
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 90 mL Dill Pickle, sliced; 1 unit(s) Carrot; 7 g Dill; 2 unit(s) Flatbread; 2 unit(s) Cream Cheese; 2 tbsp Mayonnaise; 2 unit(s) Sour Cream; 0.13 tsp Pepper*; tbsp Oil*; 0.13 tsp Salt*

with Flatbread Chips and Carrot Stick Dippers

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Dill pickle lovers, this dip is for you! This dip packs a flavour punch with fresh dill, chopped pickles and plenty of tangy sour cream. It's paired with DIY pita chips and crunchy carrot sticks for a quick but oh-so-satisfying pre-dinner snack.

Allergens:

Soy

•Milk

•Wheat

•Egg

•Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

90 mL

Dill Pickle, sliced

1 unit(s)

Carrot

7 g

Dill

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

2 unit(s)

Cream Cheese

(Contains Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Sour Cream

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

tbsp

Oil*

0.13 tsp

Salt*

Nutrition Values

Calories610 kcal

Fat32 g

Saturated Fat13 g

Carbohydrate65 g

Sugar13 g

Dietary Fiber5 g

Protein15 g

Cholesterol65 mg

Sodium1320 mg

Trans Fat0.5 g

Potassium550 mg

Calcium400 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Measuring Spoons

•Small Bowl

•Whisk

•Medium Bowl

Instructions

Cut flatbreads into 8 equal wedges. Add flatbread wedges and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)

Meanwhile, drain pickles, reserving brine in a small bowl, then finely chop.
Roughly chop dill.
Peel, then cut carrot in half crosswise, then into 1-inch spears.

Add cream cheese, mayo, sour cream, three-quarters of the dill, three-quarters of the chopped pickles and 1 tsp pickle juice to a medium bowl.
Season with salt and pepper, then whisk thoroughly to combine.

Transfer dip mixture to a serving dish, then sprinkle with remaining dill and pickles.
Arrange flatbread chips and carrot sticks on the side for dipping.