# 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 pepper, 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 (plus extra for garnish)
→ Other
13 - 1 tablespoon unsalted butter
# Method:
01 - Preheat oven to 375°F (190°C).
02 - In a medium ovenproof skillet, melt unsalted butter over medium heat. Add chopped shallot and diced jalapeño; sauté for 2 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Add finely chopped dill pickles and smoked paprika. Cook for 1 minute, stirring to combine flavors.
04 - Reduce heat to low and add softened cream cheese, stirring until fully melted and smooth.
05 - Gradually whisk in whole milk. Add shredded Monterey Jack and sharp Cheddar cheese, stirring constantly until mixture is creamy and cheese is fully melted.
06 - Stir in pickle juice, ground black pepper, and chopped dill. Taste and refine seasoning as desired.
07 - Transfer skillet to oven and bake for 5–7 minutes, or until bubbling and golden at the surface.
08 - Remove from oven, garnish with extra chopped dill and additional pickles. Serve hot with tortilla chips, pretzel bites, or bread.
