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.
- 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
- 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.
- Mix the pickles into the cream cheese by gently pushing it into the cheese until you can begin to stir it.
- 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.
- Cover and refrigerator for at least an hour before serving.
- Serve with veggies, crackers or braided pretzel twists.