pickle dip

Pockle dip

Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream (or Greek yogurt), ¼ cup mayonnaise, 1 finely grated garlic clove (or ¼ tsp. garlic powder), finely grated zest of 1 small lemon, and a pinch of kosher salt. Add 2–4 Tbsp. roughly chopped pickled jalapeños and ¼ cup roughly chopped dill and chives. Stir and adjust seasoning with more salt, if needed. Top with more herbs.