Dill Pickle Dip Recipe
Are you a pickle lover searching for your next favorite snack? Look no further than this irresistible dill pickle dip recipe with cream cheese. Perfect for game days, potlucks, or any gathering where you want to impress your guests with a unique and flavorful appetizer.
Servings: 8
Calories: 85kcal
Cost: 18.00
Equipment
- 1 large bowl
- 1 hand mixer A stand mixer, or a spatula will work too!
- 1 quart sized casserole dish for serving
Ingredients
For the Dip
- 1 block of Cream Cheese room temperature
- 1 cup finely chopped dill pickles
- 2 tbs pickle juice from the jar
- 1 cup sour cream
- ¼ cup fresh dill chopped
- 2 tbs Chives chopped
- ½ teaspoon Garlic Powder
- Salt and Pepper to taste
- Optional: ¼ teaspoon red pepper flakes for heat
For the topping
- ½ cup Crushed Dill Pickle Potato Chips
- 2 tbs melted Butter
Instructions
- Start with room temperature cream cheese – this is crucial for achieving that perfectly smooth texture in your dill pickle dip. Leave it out for about an hour before starting.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. A hand mixer works best for this step, but you can also use a stand mixer with a paddle attachment.
- Add the sour cream and beat until well combined. The mixture should be light and fluffy.
- Fold in the finely chopped dill pickles. The key here is to chop the pickles very finely – you want them evenly distributed throughout the dip.
- Add the pickle juice, fresh dill, chives, and garlic powder. The fresh ingredients make all the difference in creating the best pickle dip recipe possible. If you want to use some chili flakes for heat, you can add them here!
- Season with black pepper and salt. Mix thoroughly to combine all ingredients.
- Mix the crushed dill pickle potato chips and butter in a small bowl. Sprinkle over the top.
- Place dip in the fridge to chill before serving.
Video
Notes
1. You can substitute plain Greek yogurt for the sour cream.
2. It's ok to substitute dried chives by using ½ the amount.
3. You can substitute a lower-fat cream cheese or Neufchatel if you like.
4. Any plain potato chip or a sour cream and chive chip will work if you can't find dill pickle chips.
5. Substitute butter substitute if you prefer.
6. Serve with a sturdy potato chip. cracker or pita chip.
7. Store in a covered container in the refrigerator.
8. Leftovers are great on a baked potato.
9. Save for up to 5 days covered in the refrigerator.
10. Dried Dill will work instead of fresh, use ½ the amount.
Nutrition
Calories: 85kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 88mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.1mg