Cream cheese strikes again, and this time brings his good friend sour cream to the party! Our Pickled Red Onions bring such lovely color and brightness to this craveable dip.
INGREDIENTS
8 oz cream cheese, softened
1/2 cup sour cream (or Greek yogurt)
1 jar of DDP Pickled Red Onions, drained and chopped (reserve brine)
1–2 tbsp DDP Pickled Red Onion pickling liquid (from the jar, to taste)
1 tsp Dijon mustard (optional, adds depth)
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste (go easy—pickled onions are already salty/tangy)
Chopped chives or parsley for garnish
Tortilla or corn chips for serving
INSTRUCTIONS
Soften the base
In a bowl, beat cream cheese and sour cream together until smooth and fluffy.
Add flavor
Stir in Dijon mustard, garlic powder, black pepper, and a splash of pickling liquid.
Fold in onions
Fold chopped pickled onions into the base. Start with 1/2 cup and add more if you want a stronger tang.
Adjust
Taste and add more pickling liquid for brightness or a pinch of salt if needed.
Chill (recommended)
Refrigerate 30–60 minutes so the flavors blend.
Garnish & Serve
Sprinkle chives or parsley for a little added color and pop of flavor. Top with extra pickled onions if you're feeling fancy. Serve cold or bring to room temp. Serve with tortilla chips or corn chip scoopers!
What to do with that extra pickled onion brine? Don't throw it out! Use it as a base for marinades, salad dressings, or finishing grilled meats or fish instead of lemon!