Dill Pickle Dip
Serves 2 | 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
90 mL
Dill Pickle, sliced
170 g
Carrot
7 g
Dill
2 unit
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
Instructions
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.
