Light, crunchy, dilly, slightly tart and perfect for summer dipping, this Dill Pickle Dip Recipe is just wonderful; it’s also a nice change from the normal French Onion dip everyone serves. With summer picnics and the Fourth of July celebrations coming, you really need this dip in your repertoire.
There are some recipes that just make the rounds, and this is an example of that very thing. Several other people I know who also write food blogs have done this dip in the past, I saw it when my friend Lisa, at The Cutting Edge of Ordinary re-posted it from her archives onto her facebook page in preparation for Memorial Day.
The earliest post I found for it comes from Food.com back in 2007, so it’s definitely been around for a while; I can’t believe I’ve never made it before, since it’s right up my alley. I love dill pickles; I love cream cheese; I love DIPS! And if you love pickles, you will love this one too.
It couldn’t be easier to prepare; it is great with vegetables (as I served it), or with crackers, chips (although a sturdy, ridged potato chip would be needed), pretzels…well, really anything you love to dip. The dill flavour is so nice and tangy, but tempered by the smooth cream cheese, so it’s not too tart.
Make this dip! It will become a new favourite!
- 1 (8 ounce) package of cream cheese, softened to room temperature
- 1- 1½ cups dill pickles, minced (I used hamburger slices and minced them in my mini food processor, but any dill pickle will work.)
- ¼ cup sweet onion, minced
- 2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip-I used just two, since I read in Lisa's post that it gets thinner as it sits)
- 1 teaspoon dried dill weed
- ½ teaspoon kosher salt
- freshly ground black pepper, to taste
- Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth.
- Stir in all of the remaining ingredients until evenly distributed.
- Transfer to a serving dish and cover with plastic wrap.
- Refrigerate for at least an hour before serving.
- This dip is good for up to a week when stored tightly covered in the refrigerator.