Pickle dip

Name: Pickle dip
Ingredients: 200 g cream cheese (softened); 100 ml sour cream; 2 tbsp pickle brine; ⅓ bunch dill (finely chopped); 1 cup of cornichons or 6 medium-sized dill pickles (finely chopped); ½ bunch chives (finely chopped)

Servings:

This is a cracker of a dip to put out with chippies or crackers. Cornichons are tiny pickles made from immature gherkin cucumbers, which means they’re super crunchy. If you don’t have any capers, add an extra quarter cup of cornichons. If you’ve only got dill pickles, use ¾ cup (about 6-8 pickles), finely chopped.

Ingredients

▢ 200 g cream cheese softened
▢ 100 ml sour cream
▢ 2 tbsp pickle brine
▢ ⅓ bunch dill finely chopped
▢ 1 cup of cornichons or 6 medium-sized dill pickles finely chopped
▢ ½ bunch chives finely chopped

Instructions

Use a flexible spatula to whip together the cream cheese and sour cream until just combined and aerated. If your sour cream is a little dense, splash in a tablespoon or two of pickle juice to loosen it up, and whisk again.
Fold through the cornichons or pickles and half of the chives. Taste for seasoning and add plenty of black pepper as needed. Transfer to your serving bowl.
Cover with the rest of the chives and pop into the fridge until you’re ready to serve.