Community Pick
Dill Pickle Dip
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 226.79 g light cream cheese
- 2 dill pickles, finely chopped
- 29.58 ml onions, finely chopped
- 29.58 ml pickle juice (or more)
- 0.25 ml salt
- 4.92 ml dried dill weed
directions
- Mix all ingredients well,and chill for one hour to allow all flavors to blend. This dip is phenomenal with Ruffles chips!
Reviews
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INCREDIBLY yummy! This is my new favorite dip! I made it three times now. I used Claussen brand hearty garlic dill pickles. I skipped the salt..... it really didn't need any. I did add maybe a 1/4 tsp of sugar just to balance out the vinegariness. I think it's important to note that you need to hand-chop the pickles. The second time I made this, I wanted to save time and I used my food processor for the pickles and onions. It was a wet, soggy dip disaster. Hand chope the pickles! Thanx for sharing this incredible dip!
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Cann't believe how good this is! LOL. I use Dill Pickle Salad Pieces. Larger than relish. They only had large jars of dill pickles, that I did not want to buy. I added 3 heaping T of the stuff and about 3 T of the juice. I also added a little granulated garlic. I grated the onion on the large hole of my microplane. I think it need to be brought to room temp prior to serving or it's too stiff.
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Tweaks
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This was surprisingly AWESOME! I made it in a mini food processor. Chopped up the pickles, then through in some juice, some minced dried onion (all I had on hand) and some dill. Then gave that a couple of whirls in the mini food processor. Then added light cream cheese and processed still smooth. We at it with Ruffles. I love pickles, but this took it to a new level. I told a co-worker about it and she said you could also do this same type of dip with olives instead of pickles. Sounded interesting!
RECIPE SUBMITTED BY
I love to try different recipes on my days off, which are few and far in between. I am always looking for diferent recipes that are heart-healthy and weight-smart.