I feel like we all love dips, but they get a little boring and we just don’t have the time to sit around and wait for Costco to introduce us to another mediocre combination. What else can we dip stuff into!? Giardiniera has this funky pickle flavor from the fermented vegetables, it can even be spicy with a few sports peppers. No wonder hummus and giardiniera make a perfect pairing. It’s crunchy pickles in a fatty dip. Have you heard of pickle dip yet? It’s huge. Now it is no longer served as a side at the famous deep-dish pizza joint Lou Malnati’s in Chicago, but we’re bringing it back from the dead with a cheesy twist.

Hummus has been around for a while now in the dip world and let’s be honest, it’s in desperate need of a facelift. It’s just chickpeas, olive oil, garlic, and tahini with a splash of lemon. SNOOZEFEST! Of course, you can add olives roasted garlic, or roasted peppers, but what about pickles? Let’s pair that lemony hummus flavor with some delicious tangy giardiniera and salty feta cheese. Like DUH! It’s delicious, it’s the plastic surgery hummus as always needed, and it makes my taste buds dance!

Since I moved to Seattle, I’m still in shock at how little the Midwestern staples have made themselves known to the Pacific North-Westerners. Never heard of Braciole, Vesuvio, pizza puffs, or even Giardiniera. It’s such a delicious staple condiment where I grew up in Chicago. On hot dogs, beef sandwiches, Italian sausage sandwiches, pizza, and now in this dip.

Introduce your friends from all over the world to this delicious spread. The only question you have to ask yourself is what you’re going to dip in there. Pita chips, pita bread, crostini, celery, the options are endless. Don’t forget chickpeas are a great source of protein, so use the leftovers in a wrap or bagel with a fried egg on top for a smacking lunch. Enjoy!