If you haven’t tried Dill Pickle Dip yet, you are missing out! All the flavor of dill pickles put into a creamy dip that is great to serve with potato chips, crackers and vegetable slices!
And I have to say, that this recipe was developed out of sheer necessity. I had visitors coming for the weekend from out of town. And in preparation for their visit, I was headed to the grocery store.
The one item that I had promised to pick up was a bag of Dill Pickle flavored potato chips. They had tried them the last time they were in town and fell in love with them! And when they got back home, they were saddened to find out that no grocery or convenience store sold them within an hour drive of their house.
So when they decided to make a trip back to visit, they were quick to ask about the chips. Of course I promised to pick up a bag or two for their visit, and a few more to take home with them.
However, that is where my mouth got me in trouble! When I arrived at the store where I always buy the chips, the shelves were bare. So I did what any good friend would do and went to another store.
Unfortunately, I ran into the same situation, over and over again. It seems like the secret of how great these chips are was no longer my little secret. So I had to resort to plan B.
Why Dill Pickle Dip?
My first thought is that I could add dill to a bag of potato chips and they would taste just like the original chips. WRONG! I couldn’t figure out how to get the dill flavor to stick to the surface.
Then I thought that I would make my own Air Fryer Potato Chips and add dill during the cooking process. Although the seasoning tasted ok, it still wasn’t the same. I knew then that I would never be able to make the chips like the original.
So instead of fighting the system, I thought of the next best thing, making a dill pickle dip for the chips instead! I thought to myself that this would be fairly easy to do.
I had made plenty of dips before using sour cream as the base and then added seasoning.
Dill Pickle Dip Recipe
Cream cheese, softened to room temperature
Dill pickle juice
The first step in making this dill pickle dip is to mix the cream cheese until soft and fluffy. Of course, you must start with room temperature cream cheese. Otherwise, there will be clumps of cream cheese in your dip.
Next, add in the pickle juice, a little at a time to reach the desired consistency. You will want the dip to look somewhat thin at this point. That is because the dip will become thicker once refrigerated.
After the pickle juice has been mixed in and is incorporated throughout, stir in the finely diced pickle and fresh dill. If you don’t have fresh dill, you can substitute dried dill weed. However, because dried herbs are much more concentrated, use only 1/3 of what you would use with fresh dill.
Once everything is mixed together, refrigerate for at least 30 minutes before serving. And if you can wait long, please do! While the dill pickle dip is resting in the refrigerator, the flavors meld and intensify even more.
In fact, I prefer to make this dip the night before I am going to serve it because it is that much better! However, I also understand that many of us (me included) sometimes are looking for a last minute recipe to make and that is okay too! And in that case it will be ready to be served in just a half an hour!
Serve with potato chips, pita chips, crackers or sliced vegetables. Enjoy!
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- 12 oz cream cheese, softened to room temperature
- 5-6 tablespoons pickle juice
- 1/3 cup finely chopped dill pickle
- 1 tablespoon fresh dill, chopped
- Mix cream cheese until soft, add in pickle juice a little at a time to reach desired consistency. NOTE - the dip will become thicker once refrigerated.
- Stir in chopped pickle and fresh dill.
- Refrigerate 30 minutes before serving.
Serve with potato chips, pita chips, crackers or sliced vegetables.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 79Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 256mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.