Stir: 1/2 - 1 C roughly chopped dill pickles 8 oz. sour cream (or Greek yogurt) 1/4 C mayonnaise 1 finely grated garlic clove (or ¼ tsp. garlic powder) finely grated zest of small lemon pinch of kosher salt Add 2-4 tablespoons roughly chopped pickled jalapeños and 1/4 cup roughly chopped dill and chives Stir and adjust seasoning with more salt, if needed. Top with more herbs.