# Components:
→ Dairy
01 - 2 cups Monterey Jack cheese, shredded
02 - 1 cup sharp Cheddar cheese, shredded
03 - 1 tablespoon cream cheese, softened
04 - 1/2 cup whole milk
→ Vegetables & Pickles
05 - 2/3 cup dill pickles, finely chopped
06 - 1 small jalapeño, finely diced
07 - 2 tablespoons pickle juice
→ Aromatics
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced
→ Spices & Herbs
10 - 1/4 teaspoon smoked paprika
11 - 1/4 teaspoon ground black pepper
12 - 1 tablespoon fresh dill, chopped
→ Other
13 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - In a medium ovenproof skillet, melt butter over medium heat. Add shallot and jalapeño; sauté for 2 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in chopped pickles and smoked paprika; cook for 1 minute.
04 - Lower the heat and add cream cheese, stirring until melted and smooth.
05 - Gradually whisk in milk, then add Monterey Jack and Cheddar cheeses, stirring constantly until fully melted and creamy.
06 - Stir in pickle juice, ground black pepper, and fresh chopped dill. Taste and adjust seasoning if desired.
07 - Transfer skillet to oven and bake for 5 to 7 minutes until bubbling and lightly golden on top.
08 - Remove from oven, garnish with extra dill and a sprinkle of chopped pickles. Serve hot with tortilla chips, pretzel bites, or bread.
