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.
The quantities provided above are averages only.
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
1 unit(s)
Carrot
7 g
Dill
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
2 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.