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Sarasota's Pickle Dip

Created by Kchurchill5 on September 10, 2013

2 pickles, whole (whole large dill pickles, fine chopped, no garlic dills, just plain dill pickles)
8 ounces cream cheese, softened
2 ounces sour cream (optional, see note below)
1 teaspoon shallot, grated
2 scallions, fine diced (white and green parts)

Step 1: Note: Sometimes I like to 'thin' the dip out a bit; or make it a bit 'lighter.' Simply substitute - 3 oz of the cream cheese, for 3 of sour cream. Just as good, just not quite as rich; and, a thinner texture - Same taste.
Step 2: Dip ... Add everything to a small bowl, and mix to combine. Make sure to grate the shallot over the bowl, so you can get all the juice (liquid). Cover with plastic wrap; and, refrigerate at least 1 hour before serving. It is even better the longer it sets.
Step 3: Serve and ENJOY! ... As mentioned, I love simple potato chips; but, boiled new potatoes or fingerlings, cauliflower, broccoli, scallions, asparagus, tomatoes, etc, are all excellent. A great party dip! I do like to let this rest at least 1 hour before serving if possible. It only gets better.