Dill Pickle Dip

dill pickle dip1

Dill pickle dip…what?  It sounds crazy but this was the hit of my last party.  Not only was it a fabulous, refreshing dip for pretzels and crackers but it was delicious over the small “slider” style hamburgers we served on mini pretzel buns.

So many pickles, so little time.  I just love ’em!  They’re very low in calories, crunchy, satisfying on their own as a quick snack and great atop so many dishes.  I like almost all pickles but by far the dill pickle is my favorite.  I came across this recipe on a website called Foodie with Family and just knew I had to try it.

Dill Pickle Dip
Prep time
Total time
Recipe type: Appetizer
Serves: 6-8
  • 1 8oz brick of low fat cream cheese - softened to room temperature
  • 1½ cups of chopped Kosher dill pickle spears
  • ¼ cup Vidalia onion - diced very small
  • 1 teaspoon dried dill weed or 1 Tablespoon chopped fresh dill
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  1. Place approximately 8 large dill pickle spears into the food processor and pulse until chopped but not liquefied.  I've found about 1½ cups works well for consistency.
  2. Mix the pickles into the cream cheese by gently pushing it into the cheese until you can begin to stir it.
  3. Mix in the onion and spices.  If need be you can add some juice from the pickle jar to thin the dip but I typically do not need to do this.
  4. Cover and refrigerator for at least an hour before serving.
  5. Serve with veggies, crackers or braided pretzel twists.

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