Fried pickles are one of my favourite things on earth, but sometimes you just don’t wanna deep fry, especially when it’s hot outside. So, the fried pickle dip was born!
Done in 30 minutes
Serves 4
50gsour cream
50gcream cheese
2 tbsppickle brine
4pickle spears, finely chopped
1shallot, finely chopped
2 tbspfresh dill, chopped
20gchives, finely chopped
handfulcrisps, crushed
2 tbspdill and chives
1baguette, sliced
Creamy, herby, pickle dip topped with crushed potato chips, extra virgin olive oil, and more herbs. Serve with crusty bread and dig in - this won't last more than 5 minutes!
Start by finely chopping the pickles, shallot, and herbs.
Add to a bowl along with cream cheese, sour cream, garlic powder, pickle brine, salt, and pepper.
Top with crushed crisps, olive oil, and some extra herbs. Serve with sliced, toasted baguette, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
