Dill Pickle Dip Recipe

Ingredients

• 8 oz Cream Cheese (softened at room temperature)
• 0.25 cup Sweet Vidalia Onion (roughly chopped, about 1 small onion)
• 1.5 cup Dill Pickles (sliced; stacker pickles work best)
• 3 tbsp Pickle Juice (from the sliced pickles; adjust for desired consistency)
• 0.5 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Kosher Salt (to taste)
• 1 tsp Dried Dill (or fresh dill, finely chopped)

Instructions

1. Soften Cream Cheese

   Remove the 8 oz block of cream cheese from the refrigerator and let it sit at room temperature for about 1 hour until fully softened.

   Time: PT1H

2. Chop Dill Pickles

   Slice the dill pickles into bite‑size pieces, then roughly chop them to achieve about 1.5 cups total.

   Time: PT5M

3. Chop Sweet Vidalia Onion

   Roughly chop the Vidalia onion until you have about ¼ cup of pieces.

   Time: PT3M

4. Mix Dip

   In the mixing bowl, combine the softened cream cheese, chopped pickles, onion, 3 tbsp pickle juice, ½ tsp black pepper, ½ tsp kosher salt, and 1 tsp dill. Stir vigorously with a wooden spoon until the mixture is uniform.

   Time: PT5M

5. Refrigerate Dip

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

   Time: PT1H

6. Serve

   Transfer the chilled dip to a serving bowl and present with crackers, chips, carrot sticks, or use as a spread on burgers or fish.

   Time: PT2M

Nutrition Facts

Calories

68

Protein

1 g

Carbohydrates

2 g

Fat

6 g

Fiber

0.2 g