Dill Pickle Dip as an extra
Serves 2- Milk
- Soy
- Wheat
- Egg
- Mustard
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.
Ingredients
90 mL
Dill Pickle, sliced
170 g
Carrot
7 g
Dill
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat)
86 g
Cream Cheese
(Contains: Milk)
28 g
Mayonnaise
(Contains: Egg, Mustard)
6 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting preheat the oven to 425ªF.Wash and dry all produce. Cut flatbread 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 over remaining dill and pickles. Arrange flatbread chips and carrot sticks on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dill flavor, though some found it needed more dill, pickles, or tartness to balance the creamy base.
- Ease of prep: Customers appreciated how quick, easy, and flavourful this recipe was to prepare.
- Suggestions: Consider adding more dill and pickles for a stronger flavor; let the dip sit overnight to enhance taste.
- Portions: Several reviewers mentioned needing more pita chips to match the amount of dip provided.
