Dilly Dip

1. Prepare Dill Pickles

Take 5 large dill pickles and cut them into spears. Place them in a food processor and pulse until they are finely minced.

2. Add Fresh Dill

Add 1 cup (about 20 grams) of finely chopped fresh dill to the food processor with the minced pickles. Pulse until the dill is also finely minced.

3. Combine Remaining Ingredients

To the food processor, add 4 ounces (110 grams) of cream cheese, 1 cup (240 grams) of sour cream, 2 tablespoons of Dijon mustard, ½ teaspoon of sea salt, and ¼ teaspoon of freshly ground black pepper. Pulse until the mixture is uniform and creamy.

4. Adjust Seasoning and Chill

Taste the dip and adjust the seasoning if necessary. Transfer the dip to a container and refrigerate for up to three days.

5. Serve

Before serving, stir the dip well if it has loosened, and serve with your favorite potato chips.