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Saturday, June 17, 2017

Cucumber Pickle Dip with Jalapeno and Spinach/Artichoke.

So, I had this huge tub of artichoke spinach dip from Costco, that we were only able to consume half of it for a party.   I ended up freezing the rest.  Which was fine.  For the next party I did not feel like serving this thawed dip so decided to do something different with it.
This dip came out so good that I would never go back to plain spinach artichoke dip again. If you don't have left over artichoke dip you can make some, or you can add frozen spinach, chopped jarred artichoke and Parmesan  cheese to this dip.

     Here is how I made this one with following  
    Ingredients:
    • 8 oz of  spinach artichoke dip with Parmesan cheese
    • 8 oz of cream softened cream cheese
    • 8 oz of light or fat free sour cream 
    • 4-5 cloves of garlic
    • 1/2 cup pf pickled jalapeno (can use some fresh one too if desired)
    • 1  cup of pickled cucumber any flavor with or without dil,  I used the one you get a Costco
    • 1 small bunch of spring onions
    • 1 tablespoon of salsa seasoning.


      Method: 
      • Finely chop garlic, pickled cucumber and pickled jalpenos.
      • Mix all the chopped ingredients with spinach artichoke dip, softened cream cheese and sour cream.
      • Mix well.
      • Add salsa seasoning and mix well
      • Add salt to taste if desired.
      • Finely chop green onions including greens. 
      • Save some greens part for garnish.
      • Fold them in the dip.
      • Garnish with remaining greens of onion and some pickle slices.







      •  It is a very versatile dip you can add or delete any items that you like.
      • Serve chilled with  your favorite crackers or chips.
       Enjoy !!

      Recipes and Photographs by Surekha

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