1/4cupfinely chopped dill pickles or pickle relish
1tablespoonfresh minced dill or 1 teaspoon dried dill
1/4teaspoonfreshly ground black pepper
Combine ingredients in a small bowl.
Serve with all kinds of seafood recipes, like salmon patties, fish sticks or fish tacos.
Store in the refrigerator in a tightly sealed container - lasts for 2 weeks in the fridge.
Storage: Keep in an airtight container in the fridge for up to 2 weeks. I highly recommend making this dip a few hours or even a day in advance. It gives the flavors time to blend together.Freezing: Mayo doesn't freeze well, so freezing is not recommended.