1 cup finely diced Cal & Gary’s Organic Baby Dill Pickles
Cal & Gary’s Potato Chips, to serve
Freshly cut veggies, to serve
How to make it
Directions
In a small pan over medium heat, add the peppercorns, coriander seeds and mustard seeds. Toast fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, coarsely grind the spices.
In a mixing bowl combine softened cream cheese, sour cream, pickle brine, dried dill, garlic powder and ground spices. Using a wooden spoon or an electric hand mixer, mix until smooth. Add diced pickles and stir to incorporate. Cover and refrigerate for at least 2 hours before serving.
Garnish with a few extra diced dill pickles and serve with your favorite Cal & Gary’s potato chips and freshly cut veggies for dipping.
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½ tsp black peppercorns
½ tsp coriander seeds
¼ tsp mustard seeds
1 x 8 oz block cream cheese, softened
½ cup sour cream or Greek yoghurt
¼ cup pickle brine
¾ tsp Founders and Farmers Dried Dill Weed
½ tsp Founders and Farmers Garlic powder
1 cup finely diced Cal & Gary’s Organic Baby Dill Pickles
