Easy Dill Pickle Dip Recipe!

Ingredients

• 8 oz Cream Cheese (full‑fat, softened at room temperature)
• 1 tablespoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 tablespoons Fresh Dill (chopped; remove large stems if present)
• 2 cups Full‑Fat Sour Cream (approximately 16 oz or 500 ml; can adjust thickness later)
• 5 Dill Pickles (medium‑size Vlasic‑style pickles, sliced in half)
• 0.25 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Soften Cream Cheese

   Remove the block of cream cheese from the fridge, cut it into bite‑size pieces and let it sit at room temperature until softened.

   Time: PT5M

2. Add Dry Seasonings

   Place the softened cream cheese in the mixing bowl and stir in the garlic powder and onion powder.

   Time: PT1M

3. Incorporate Fresh Dill

   Finely chop the fresh dill (remove any thick stems) and add it to the bowl.

   Time: PT3M

4. Add Sour Cream

   Measure out two cups of full‑fat sour cream and fold it into the mixture.

   Time: PT2M

5. Slice Dill Pickles

   Slice five to six medium dill pickles in half (or quarters) and add them to the bowl.

   Time: PT3M

6. Mix Until Smooth

   Using the stand mixer on low speed (or a hand mixer/whisk), blend everything for about two minutes until the dip is uniform.

   Time: PT2M

7. Season to Taste

   Add ¼ teaspoon each of salt and black pepper, taste, and adjust with more pickles, salt, or pepper if desired.

   Time: PT1M

8. Chill Before Serving

   Transfer the dip to a serving bowl, cover, and refrigerate for at least two hours to let the dill soften and flavors meld.

   Time: PT0M

Nutrition Facts

Calories

220

Protein

3 g

Carbohydrates

2.5 g

Fat

20 g

Fiber

0 g