Dill Pickle Dip
This dill pickle dip recipe is more like a general guideline, as you can adjust the ingredients to your liking, or embellish it with items liked minced pickled (or regular) jalapeños for a little heat. Choose any pickle you like for this dip, I like the tang and crunch of cornichons. I also make the dip a day head if I can, so the flavors have some time to develop.
Servings: 10 Makes 2 cups
Calories: 154kcal
Ingredients
- 8 oz. cream cheese, softened
- ¾ cup sour cream
- 1 cup chopped cornichon or baby dill pickles, more to taste and garnish
- ⅓ cup finely chopped red onion
- 2 Tbs. finely chopped fresh dill, more for garnish
- 1 small garlic clove, grated
- 2 tsp. grated lemon zest, more for garnish
- 2 to 3 Tbs. pickle juice, more as needed
- ½ tsp. kosher salt, more to taste
- ¼ tsp. fresh ground pepper, more to taste
Instructions
- In a medium bowl, combine the cream cheese, sour cream pickles, onion, dill, garlic, lemon zest, pickle juice, and salt and pepper and mix until well blended.
- Taste and adjust seasonings. Transfer to a serving bowl and garnish with additional chopped pickles, dill, and lemon zest. Let stand for a few hours before serving if possible.
Notes
Store the dip in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 10g | Calories: 154kcal | Carbohydrates: 16.4g | Protein: 3.3g | Fat: 8.5g | Cholesterol: 25.3mg | Sodium: 208.4mg | Sugar: 2.8g