Serves 1
Directions
- 1Start with two cups of your favorite pickles and run your knife through them to make a rough small dice.
- 2Get these into a mixing bowl.
- 3Mince one pickled garlic clove or use about half a garlic clove on a microplane if using store-bought pickles.
- 4Mince about two to three tablespoons worth of fresh dill.
- 5To your mixing bowl, add two cups of sour cream, two tablespoons of pickle juice, a light pinch of kosher salt and about a quarter teaspoon of onion powder.
- 6Whisk everything together.
- 7Cover the mixture with some plastic and stick it in the fridge.
- 8Add your croutons into a food processor and pulse until they are nice fine breadcrumbs.
- 9To serve the dip, you can put it in a bowl or spread it out onto a plate.
- 10Sprinkle a generous amount of breadcrumbs over the dip.
- 11Add a few more sprigs of fresh dill to make it look pretty.
Ingredients
- 2 cups pickles
- 0.5 garlic clove
- 2 tablespoons fresh dill, chopped
- 2 cups sour cream
- 1 pinch kosher salt
- 0.25 teaspoon onion powder
- 2 cups toasted breadcrumbs
Equipment
knifecutting boardmixing bowlfood processorplate
Tips
- When using store-bought pickles, use about a half a garlic clove on a microplane or mince it.
- To serve, you can put it in a bowl or if you put it on a plate you can spread it out onto your plate to get much more surface area for tons of breadcrumbs.
- Toast store-bought breadcrumbs in a pan over low heat with about a teaspoon of olive oil per cup of breadcrumbs until golden brown.
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