Dill Pickle Dip
Perfect for summer snacking, it’s rich, refreshing and ready in under 10 minutes.
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup plain Greek yogurt
- 2 tablespoons dill pickle juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- ¾ cup chopped dill pickles
Instructions
- In a mixing bowl combine the cream cheese, Greek yogurt, dill, Worcestershire, garlic and onion powder, and pickle juice. Whisk together until smooth and well combined.
- Add the chopped pickles and stir them in with a rubber spatula. Taste for seasoning and add salt and pepper if needed.
- Garnish with extra chopped pickles and dill. Serve immediately or cover and refrigerate until ready to serve. Serve with potato chips or veggies.
Notes
- Store leftovers in the refrigerator for up to four days in an airtight container. The consistency is best the first two days; it becomes thinner the longer it sits as the pickles leak out their juices. Do not freeze.
- Fresh dill, while highly recommended, can be substituted with two teaspoons dried dill.
- Make it spicy. Use spicy dill pickles, add a pinch of cayenne, or add in 1-2 tablespoons of chopped pickled jalapeño.
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