This versatile dip is a really big dill
Equally tasty with potato chips or as schmear for bagels and lox, its recipe can easily be doubled — because you’ll want more
TEXANS love their pickles. They’re at high school football games, movie theaters and summer picnics.
This is a dip that combines the briny, sour goodness of pickles with indulgent cream cheese — all balanced with the pungent bite of sweet onion.
I’ve served this at several events, and it’s consistently a recipe I am asked to share. When I brought a batch to work post-photo shoot, I was both thanked and cursed in equal measure for bringing in something so addictive.
It’s great served as a dip with thick, strong potato chips, but it’s also a good pairing with smoked salmon, making it the perfect schmear for bagels and lox — or just lox and this dip and skip the carbs.
I usually double the recipe so I have leftovers because, really, this is also good just with a spoon and a good movie on TV. I might pair it with a dry-ish, minerally white wine with some citrus and floral notes, such as a verdejo or chenin blanc, and with the film “All About Eve” — because is there a flintier, stronger character than Bette Davis as Margo?
Well, I know what I’m doing this weekend.