Spicy Dill Pickle Dip

[nverland]

Spicy Dill Pickle Dip
Prep Time: 10 minutes Total Time: 10 minutes Servings: 6

INGREDIENTS

US-
1 cup Nonfat Plain European Style Yogurt
1/3 cup Sour Cream
2 1/2 tablespoons Calabrian chili paste
1/2 lemon, zested and juiced
1/2 cup diced cornichons
3 tablespoons freshly grated Parmesan
1 1/2 tablespoons minced dill
1 tablespoon thinly sliced chives
1 grated garlic clove
salt and pepper to taste

Metric
236.59 ml Nonfat Plain European Style Yogurt
76.67 g Sour Cream
2.5 tablespoon Calabrian chili paste
1/2 lemon, zested and juiced
77.5 g diced cornichons
3 tablespoons freshly grated Parmesan
1.5 tablespoons minced dill
1 tablespoon thinly sliced chives
1 grated garlic clove
salt and pepper to taste

INSTRUCTIONS

In a mixing bowl combine yogurt, sour cream, chili paste, lemon zest, and lemon juice and stir together.
Add cornichons, Parmesan, dill, chives, and garlic. Stir together.
Season with salt and pepper and stir together.
Serve with potato chips, crudité, crackers, or crostini.

NOTES
Make our dill pickle dip up to 3 days in advance. Do not add garnishes. Transfer the dip to an airtight container and refrigerate until ready to use.
When ready to use, give the dip a good stir and top with garnishes before serving.

Variations
Add 1 teaspoon of cumin and/or smoked paprika to the dip for a slightly smoky flavor.
Omit the chile paste if spicy isn’t your thing!
Add more herbs like sliced chives and minced thyme to mix things up!
Add some shredded Gruyere or Swiss, pour it into a heat-safe dish, top with more shredded cheese, and bake for a hot dip!