Cream Cheese Dill Pickle Dip
Dill pickle dip is a delicious flavorful dip that brings out the pickle lover in you! Easy to make with cream cheese and sour cream, the combined seasonings are delicious when used as a chip dip, veggie dip, or to go bold, even wings! This recipe can also be made the night before, making it the perfect make ahead appetizer for holidays and football parties.
Servings: 2 1/2 cups of Dip
Calories: 222kcal
Ingredients
- 1 brick 8 oz, cream cheese, softened
- 8 ounces sour cream
- 1 cup diced dill pickles
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dry dill weed
- 1 /4 cup dill pickle juice
- potato chips for serving
Instructions
- Take cream cheese out of fridge and unwrap and leave on counter for about 30 minutes prior to assembling dip. This allows a lot easier mixture as cold cream cheese tends to be hard and gets caught in hand mixers and whisks easily.
- Chop pickles into bite sized pieces. The pickle pieces can be diced down into smaller pieces or left with larger chunks.
- Combine softened cream cheese, sour cream, Worcestershire sauce, and all seasonings. Whisk well.
- Add in cut up pickles and pickle juice and thoroughly mix again.
- Dip is best served cold, so plan for at least 1 hour in fridge to help marinate flavors as well as chill dip.
- Cover and refrigerate any leftover dip for up to 3 days.
Video
Notes
- Serving size is calculated at about 1/4th cup per serving.
- I often get asked if pickles are keto friendly and they CAN be keto or low carb if you find pickles that are organic and have no added sugar. Check the jar nutritional value prior to being purchased.
Nutrition
Serving: 1 | Calories: 222kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 3025mg | Fiber: 1g | Sugar: 20g