Pickled Okra and Jalapeño Cheese Dip

Prep Time: 10 minutes

Total Time: 40 minutes

Makes 6 to 8 servings

In my country, there’s always a lot of okra, especially during harvest time, and you have to get creative trying to get rid of it all. I love pickled okra, and mixed with jalapeños and cream cheese, this is simple comfort food. The Ritz cracker crust makes a buttery crunchy topping.

• 1 (8-ounce) block cream cheese, softened
• ½ cup sour cream
• ½ cup diced pickled okra
• ¼ to ⅓ cup diced pickled jalapeños
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ¾ cup crushed Ritz crackers
• 2 tablespoons butter, melted
• Crackers or chips, for serving

1. Preheat the oven to 325°F. Lightly butter a pie pan, round cake pan, or 10-inch cast iron skillet.

2. In a medium bowl, beat together the cream cheese and sour cream until smooth. Lightly beat in the okra, jalapeños, Worcestershire, garlic powder, paprika, and red pepper.

3. Scrape the mixture into the pan or skillet.

4. In a small bowl, combine the crushed crackers and butter. Sprinkle over the cream cheese mixture, pushing in slightly.

5. Bake for about 30 minutes, or until warmed through. Serve warm with crackers or chips.