Description
This creamy dill pickle dip is perfect for a quick snack or party appetizer.
Ingredients
Scale
- 1 cup diced pickles (7–8 oz, sandwich sliced are easiest to cut)
- 2 Tbsp pickle juice
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp minced fresh dill weed
- 2 Tbsp minced fresh chives
- 1 garlic clove (pressed)
- 1 lemon (zest only)
- 1/4–1/2 tsp black pepper
- pinch salt
- pinch cayenne pepper
Instructions
- When dicing pickles add them into a fine mesh strainer to strain off excess pickle juice. Use that juice to add to the dip but no more than about 2 Tbsp or the dip may be too thin.
- Combine everything except the pickles in the mixing bowl and whisk very well, until smoothly blended.
- Fold in the pickles until evenly distributed.
- Serve the dip cold. You can serve it right away or store in an air-tight food storage container.
- This dip tastes even better when made a few hours ahead of time. Store in the refrigerator and stir well before serving.
Notes
- This dip can be prepared a few hours ahead of time for better flavor.
- Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Category: Appetizers
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg