Pickle Cream Dip (Print Version)
Creamy, tangy cheese with chopped pickles. Awesome with veggie sticks or crackers—feeds a crowd fast.
# Ingredients:
→ Pickle and Seasonings
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
1 clove garlic, minced
04 -
1 teaspoon dried dill
05 -
1 to 2 teaspoons sweet relish
06 -
60 g diced dill pickle
07 -
4 tablespoons dill pickle juice
→ Dairy Base
08 -
2 tablespoons sour cream (optional)
09 -
340 g full-fat cream cheese, softened
# Steps:
01 -
Pop it in the fridge now if you want it cold, or just dig in right away. If it was chilled, let it hang out on the counter for a bit before scooping it up.
02 -
Toss in the pickle juice, chopped pickles, relish, dried dill, minced garlic, salt, and black pepper. Give it all a good stir so everything mixes together.
03 -
If you're adding sour cream, mix it in with the cream cheese until it's all smooth.
04 -
Beat the cream cheese in a medium bowl until it's nice and creamy.
# Notes:
01 -
You can totally make this dip a day ahead and keep it chilled until you need it.
02 -
It's best eaten straight from the fridge or after sitting on the counter for a bit.
03 -
Double check any chips or veggies you serve it with if you want to keep things gluten-free.