Ingredients
Units
Scale
- 1 cup diced dill pickles
- 1 cup diced cucumber
- 1 diced Roma tomato (about 3/4 cup)
- 1/2 cup diced red onion
- 1/4 cup diced jalapeno pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1/4 cup pickle juice
Instructions
- Add the pickles, cucumber, Roma tomato, onion, and jalapeno pepper to a large mixing bowl.
- Sprinkle the garlic powder and dried dill over the top.
- Pour the pickle juice into the bowl.
- Stir until all ingredients are well combined.
- Serve with tortilla chips or in a fajita.
- Store any leftovers covered in the refrigerator for 3-4 days.
- Prep Time: 10
- Category: Dip
