Spicy dill pickle dip too good to ignore

Do you need an easy last-minute appetizer for today’s festivities? This dip fits the bill, and it can be made with ingredients you might already have on hand.

You know how sometimes a recipe you’ve never heard of suddenly starts popping up all over the place? That was the case with the inspiration for this dip. First there was a video on Facebook, then came a pin on Pinterest and yet another sighting on a recommended reading list.

Although different, the recipes built from the same premise: dips made with cream cheese and dill pickles.

I decided to add a spicy kick with some pickled jalapenos.

The result was creamy, dilly, tangy and spicy.

This dip is more about the cheese than the pickles, although the pickles and jalapenos are in the forefront. If you’re not a fan of either, you likely won’t like this dip. But if you’ve found other pickle dips to be too pickle-y, give this one a try.

It makes a delicious dip and sandwich spread or filling for a grilled cheese. You could even use it to make simplified ham rollups (deli ham spread with cream cheese wrapped around a green onion or a pickle).

Spicy Pickle Dip

1 (8-ounce) package cream

cheese

4 ounces shredded Monterey

Jack or cheddar cheese ¼ to ½ cup dill relish, undrained (can substitute minced dill pickles and their brine)

2 tablespoons grated onion

(I used Vidalia) 2 tablespoons minced pickled jalapeno pepper, or to taste Splash or two Worcestershire sauce Fresh snipped chives or green onion tops, optional Ridged potato chips, crackers, pretzels and/or crudite, for dipping In a medium bowl, combine cheeses, relish, onion, jalapenos and Worcestershire sauce and mix well. For a smooth dip, mix in a food processor. Transfer to a serving bowl, cover and refrigerate 30 minutes to 1 hour before serving. Sprinkle with chives and serve with desired dippers. Makes about 1 ½ cups.