# Components:
→ Dairy
01 - 2 cups shredded Monterey Jack cheese
02 - 1 cup shredded sharp Cheddar cheese
03 - 1 tablespoon cream cheese, softened
04 - 1/2 cup whole milk
→ Vegetables & Pickles
05 - 2/3 cup dill pickles, finely chopped
06 - 1 small jalapeño, finely diced (optional)
07 - 2 tablespoons pickle juice
→ Aromatics
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced
→ Spices & Herbs
10 - 1/4 teaspoon smoked paprika
11 - 1/4 teaspoon ground black pepper
12 - 1 tablespoon fresh dill, chopped
→ Other
13 - 1 tablespoon unsalted butter
# Method:
01 - Set oven to 375°F (190°C) and allow to preheat.
02 - In a medium ovenproof skillet over medium heat, melt unsalted butter. Add chopped shallot and diced jalapeño; sauté for 2 minutes until softened. Stir in minced garlic and cook for 1 minute.
03 - Add finely chopped dill pickles and smoked paprika to the skillet; stir and cook for 1 minute.
04 - Reduce heat to low. Add softened cream cheese and stir continuously until completely melted and the mixture is smooth.
05 - Gradually pour in whole milk while stirring. Add shredded Monterey Jack and Cheddar cheeses, stirring constantly until fully melted and dip is creamy.
06 - Stir in pickle juice, ground black pepper, and chopped fresh dill. Taste mixture and adjust seasoning as preferred.
07 - Transfer skillet to the preheated oven and bake for 5 to 7 minutes, until bubbling and lightly golden on top.
08 - Remove from oven. Garnish with additional chopped fresh dill and a few extra chopped pickles. Serve warm alongside tortilla chips, pretzel bites, or bread.
