This pickle dip is inspired from a classic southern recipe with pickled dills to make a tangy multi-functional dip. Normally there are fried breadcrumbs on top, but I put fried onions because why not?

Dips & Condiments For me, the ultimate dip is from the nostalgic era of Monaco biscuits with hung curd dip layered on top with a bit of ketchup and grated cheese or even jeeni sev! This is a recipe that is reminiscent of those glorious days when thing’s were simpler, and these counted as hors d’oeuvres ! The Recipe Serves Ingredients 500g yogurt, hung and strained 3/4 cup boiled corn 1/2 cup sliced leeks 2 tsp olive oil 1 tsp salt 1 tsp pepper 2 tbsp dried Italian herbs 2 tsp red chili flakes 1 tsp minced garlic - or more as per your taste pinch of nutmeg Instructions Place the leeks with olive oil and a sprinke of salt on medium heat in a wide pan Saute for 10 minutes, until cooked through Then add the corn, Italian herbs, chili flakes, garlic and saute for another 5 minutes Set aside to cool down completely Then stir all the cooked ingredients into the yogurt, with pepper, nutmeg and taste for added salt Serve chilled with Monaco biscuits, cream crackers or breadsticks