Dill Pickle Dip
Dill Pickle Dip is a quick and easy appetizer that only takes 5 minutes to make! This recipe combines simple ingredients to create a unique dish with familiar flavors--perfect for any pickle-lover and addictive for anyone with an appetite!
Servings: 8 (approximately 2.5 cups of dip)
Calories: 162kcal
Ingredients
- 8 ounce package of cream cheese (softened)
- ¼ cup mayonnaise (I used Hellman’s)
- ¼ cup sour cream
- 2 tbsp pickle juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1-2 tsp finely chopped fresh dill
- 1 cup diced dill pickles (I used Vlasic Zesty Pickles) approximately 3-4 large pickles - extra diced pickles and dill for garnish
Instructions
- In a medium-sized bowl mix cream cheese on medium speed until light and creamy with an electric mixer.
- Add the mayonnaise, sour cream, pickle juice, garlic powder, and onion powder to the bowl and mix until combined.
- Fold in diced pickles and chopped dill. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Transfer to a serving bowl, garnish with additional pickles and dill, serve immediately and enjoy!
Notes
Storage:
Leftover dip can be stored in an air-tight container for up to 3 days in the refrigerator.
Tips:
- Once you chop the pickles, I like to drain the juice that comes out. Simply press down on the chopped pickles and drain off the juice that’s in the measuring cup. This is to ensure the dip isn’t too thin since there is additional liquid to add to the dip.
- You can use this dip as a sandwich spread, on toasted bagels, and in wraps.
- I recommend making this dip a few hours in advance and because it allows all of the flavors to come through.
Nutrition
Calories: 162kcal | Carbohydrates: 2g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 353mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg