Food Photo of the Day ~ Dill Pickle Poutine

 

Poutine is another favourite of ours that has more to do with the prep than cooking. I know I am not the first person to put chopped dill pickles on poutine in fact there is a poutinerie that has done so however at times when offered and visited, they have been sold out. So I decided to try a more modest approach, my version at home. I didn't fry the dill pickles, perhaps next time. They were quartered and roughly chopped and were an instant hit. Adding a fresh tangy sharp flavour to the savoury sautéed bacon and mushrooms, salty stretchy curds, pool of traditional seasoned gravy and slices of green onion, which I forgot and put on after the photo was taken. Very scrumptious for a unique blend of flavours with an added zing.     

Dill Pickle Hummus

This is a slight departure from traditional hummus recipes due to the fact that it doesn't use tahini paste and relies on the juice of pickle brine... although on second thought you could add a tablespoon or two of Tahini if you wish to enhance the texture. As is, it has a more clean, sharp tangy taste and using fresh dill is a must. A perfect dip that is even better as a sandwich spread.  

Dill Pickle Hummus

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1 can (540ml) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 cup pickle juice brine

1 teaspoon cumin

1 teaspoon smoked paprika

2 tablespoons fresh dill

dash of salt and pepper

1/3 cup chopped dill pickles

Place all the ingredients into a food processor or blender and process until smooth.

Add the 1/3 cup chopped dill pickles and process a bit more. 

Serve with pita bread, crackers, corn chips and sliced vegetables. Can be also used as a sandwich spread.

 

Dill Pickle Dip

Knowing that the tub of sour cream was about to expire I decided to quickly whip up a little something... a dip! This dip was so easy to make. I am sure you won't want to buy another ready made one again. My recipe is as follows:

Dill Pickle Dip
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1 cup light sour cream
2-3 tablespoons of mayonnaise
2 low sodium garlic dill pickles, chopped and diced
1 1/2 teaspoons of dried herbs, consisting of chives, parsley, shallots, onions and leeks 
or add
1 shallot chopped and diced
2-3 sprigs of fresh chives, chopped
some peeled and chopped onion
some parsley finely chopped

Mix all together and let mellow for about an hour in the fridge or overnight. Can also be spread on crackers or bread. Enjoy your weekend everyone! - JW