Dill Pickle Dip
with Flatbread Chips and Carrot Stick Dippers
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
90 ml
Cornichon à l'aneth, en tranches
1 pièce(s)
Carotte
7 g
Aneth
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Gluten, Crustacés, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
cs
Huile*
Ustensiles
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.
