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Dip of dill and pickle


  • Cream cheese : 230 g

  • Badr cucumbers in brine (special midget) : 1 cup chopped

  • Sauteed sweet onion : 1/4 cup

  • Sour cucumber juice : 3 tablespoons

  • Dried dill : 1 tsp

  • Sea salt : 1/2 teaspoon

  • Black pepper : a pair of pliers

To make this dip, pour the cream cheese into a bowl and stir in the cream cheese with a wooden spoon until soft. Then add the rest of the ingredients and mix well. Cover with cellophane and refrigerate for at least an hour before serving.

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