Jalapeño Dill Pickle Dip

 

​If you’re unfamiliar with the name, Lisa Fain, I would advise you to get to know her immediately, particularly if you are a text max fan like I am. I reviewed her book, Queso, a number of years ago, and have gotten every one of her books since. I love absolutely of her recipes. This one is hers as well, and a wonderful, zesty addition to other dips and spreads with which you’re probably familiar. This is not overly hot despite the jalapeños, but if you have a difficult time tolerating jalapeños, cut back to 1/4 cup. Remember, as I always tell you, dips and spreads work wonderfully as sandwich fillings or condiments, so keep that in mind.

Jalapeño Dill Pickle Dip

Slightly adapted from Lisa Fain

 8-oz. cream cheese, softened

¼ c. sour cream

1 c. finely diced dill pickles

½ c. finely diced Melissa’s pickled jalapeños

2 T. grated Melissa’s shallot

2 T. dill pickle juice

1 T. jalapeño pickle juice

¼ t. Worcestershire sauce

1 T. garlic powder

1 T. dried dill weed

1 t. onion powder

Pinch cayenne

Salt

Chips, crackers, or sliced vegetables, for serving

 Mix the cream cheese, sour cream, dill pickles, jalapeno pickles, grated onion, dill pickle juice, jalapeno pickle juice, Worcestershire sauce, garlic powder, dill weed, onion powder, and cayenne until smooth and well blended. Taste and adjust seasonings, adding salt to taste.

Chill for at least an hour for the flavors to meld. Remove from the refrigerator 30 minutes before serving so it can soften. Serve with chips, crackers, and/or sliced vegetables.

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