Description
Creamy dill pickle dip brings zesty Polish-inspired flavors to classic party snacks with tangy cream cheese and crisp pickle crunch. Quick and simple ingredients blend perfectly for a crowd-pleasing appetizer you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup chopped dill pickles
Seasoning Ingredients:
- 1 tablespoon pickle juice
- 1/4 teaspoon garlic powder
Herb Ingredients:
- 1 1/2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
Instructions
- Whisk softened cream cheese and sour cream in a medium mixing bowl until achieving a silky, uniform consistency without lumps.
- Incorporate finely chopped dill pickles, tangy pickle juice, aromatic garlic powder, and fresh or dried dill into the creamy base, stirring thoroughly to distribute ingredients evenly.
- Conduct a flavor assessment, carefully adjusting seasoning by introducing additional pickle juice or garlic powder to enhance the taste profile as desired.
- Refrigerate the prepared dip for a minimum of 30 minutes, allowing the diverse flavors to harmonize and intensify.
- Present the chilled dip alongside an assortment of crisp crackers, robust potato chips, or vibrant raw vegetables for an engaging and delectable snacking experience.
Notes
- Pickle precision matters, so drain chopped pickles thoroughly to prevent watery dip texture.
- Use full-fat cream cheese for richer, more indulgent flavor and smoother consistency.
- Gluten-free diets can enjoy this dip with alternative crackers or vegetable sticks like cucumber and carrot slices.
- Make ahead and store in refrigerator for up to 3-4 days, allowing flavors to develop deeper tangy profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg