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Dippable Dill Pickle Bean Salad Dip

20 minServes 6Nutri-Score C€
from @useroyd2l1crcr5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • red onion (peeled, outer layer removed, finely diced)Produce1 piece
  • dill pickles (finely chopped)Produce150 g
  • hot peppers (finely chopped)Produce2 pieces
  • fresh dill (chopped)Produce15 g
  • canned bean medley (drained and rinsed)Pantry400 g
  • cheddar (shredded)Dairy100 g
  • plain Greek yogurt (plain)Dairy240 ml
  • sour creamDairy120 ml
  • pickle juicePantry30 ml
  • hot pepper brinePantry15 ml
  • dried dillSpices3 g
  • dill pickle chips (for scooping)Produce150 g
  • potato chips (crushed, for topping)Other50 g

per serving

Nutrition

176kcal

Carbs
16 g
Proteins
8 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • cutting board
  • Mixing bowl
  • serving plate

step by step

Method

  1. Chop the vegetables and dill

    • Peel the red onion, removing the outer layer, and dice it.
    • Chop the dill pickles, hot peppers and fresh dill.
    Step 1

  2. Make the dressing

    • In a bowl, combine the Greek yogurt, sour cream, pickle juice and hot pepper brine.
    • Add the fresh dill (or a little more dried dill) and mix well.
    • Taste and adjust.
    Step 2

  3. Mix the bean salad

    • In a large bowl, combine the drained beans, red onion, pickles, hot peppers, fresh dill and shredded cheddar.
    • Add half of the dressing and toss to coat.
    Step 3

  4. Assemble the dip

    • Spread the remaining dressing over the bottom of a large serving plate.
    • Spoon the bean salad on top.
    • Crush some potato chips over the top.
    Step 4

  5. Serve

    • Scoop up with dill pickle chips and enjoy.
    Step 5
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