Empty My Fridge
Pickle dip with homemade crispy tortilla
Ingredients
- Pickle1 ⅔ cups
- Cream cheese3 ⅓ cups
- Sour cream1 ¼ cups
- Scallion1 bunch
- Jalapeño chili2
- Cheddar cheese · shredded1 ¾ cups
- Tortilla8
- Olive oil
- Salt
Instructions
- Cut the pickles into small pieces and mix them with the cream cheese, sour cream, sliced green onions, chopped jalapeños and shredded Cheddar. Season with salt and pepper, and paprika if you like.
- Brush both sides of the tortilla flatbreads with olive oil and cut each into eight pieces.
- Sprinkle the tortilla pieces with sea salt and bake for 10–15 minutes, until golden and crispy.
Summarized from GialloZafferano's video. Watch it for the details.
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