Ingredients

1 c (8 fl oz/ 237 ml) mayonnaise
1/4 c minced spicy dill pickles (approx. 3-4 spears, very finely chopped)
1 tbsp. (1/2 fl oz/ 18 ml) lemon juice
1 tbsp. (1/2 fl oz/ 18 ml) pickle brine
1/2 tbsp. dehydrated minced onion
1/2 tbsp. dried parsley
1/2 tsp Seasoned Salt
1 clove garlic, minced

Instructions

In a small bowl or a mason jar, combine all ingredients and mix well.
Put the lid on and refrigerate 3-4 hours, or until ready to serve.

Notes

This recipe pairs very well with the Lenten Fish Fry. For the spicy dill pickles, use whatever brand is your preference. I used Grillo’s Spicy Italian-Style Dill pickles, which are brined alongside garlic and habanero peppers. They’re quite delightful.

Per 1 tbsp.: 81.6 cal, 0.04 g protein, 9.6 g fat, 0.34 g carbs, 0.03 g fiber, 0.31 g NET carbs

If you hate mayo, you can swap it out for sour cream. Doing so changes the macros a bit, and yields 24.4 cal, 2.2 g fat, 0.87 g carbs, 0.03 g fiber, 0.32 g protein, and 0.83 g NET carbs per tbsp.

Nutrition

Serving Size: 1 tbsp