Ingredients:
- 1 cup mayo
- 3/4 heaping cup finely diced dill pickle chips (120 grams)
- 1/4 cup tomato paste
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons pickle juice (from the jar of pickles)
- 1 1/2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper, to taste
Directions:
Add the mayo, pickles, tomato paste, mustard, pickle juice, garlic powder, paprika, salt, and pepper to a large glass jar, and stir to combine. Adjust according to taste. Enjoy!
Refrigerate leftovers for 2-3 weeks in a tightly sealed glass jar.