10 Pickle Hacks You Need to Try (Think Outside the Jar!)

Ingredients

• 1 cup Sour Cream (full‑fat, chilled)
• 8 oz Cream Cheese (softened to room temperature)
• 0.75 cup Dill Pickles (sandwich slices) (chopped; any dill pickle sliced for sandwiches works)
• 2 tablespoons Pickle Juice (from the same jar of pickles)
• 2 tablespoons Fresh Dill (finely chopped)
• 0.5 cup Panko Breadcrumbs (toasted until lightly golden)
• 1 bag Ridged Potato Chips (for serving; any brand of ridged chips)

Instructions

1. Chop the Pickles

   Drain the dill pickles, then chop 3/4 cup into small dice pieces.

   Time: PT5M

2. Soften the Cream Cheese

   Leave the 8‑oz block of cream cheese at room temperature for about 5 minutes or microwave 5 seconds to soften.

   Time: PT5M

3. Mix the Base

   In a mixing bowl combine 1 cup sour cream, the softened cream cheese, and 2 Tbsp pickle juice. Stir until smooth and creamy.

   Time: PT5M

4. Add Pickles and Dill

   Fold in the chopped pickles and 2 Tbsp fresh dill until evenly distributed.

   Time: PT5M

5. Toast the Panko

   Spread ½ cup panko breadcrumbs on a baking sheet. Toast in a pre‑heated oven at 350°F, stirring every 2 minutes, until lightly golden (about 5‑7 minutes).

   Time: PT7M

   Temperature: 350°F

6. Chill the Dip

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let flavors meld and the topping set.

   Time: PT2H

7. Serve

   Transfer the chilled dip to a serving dish, sprinkle the toasted panko and a few extra dill fronds on top, and serve with ridged potato chips.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

10 g

Fat

12 g

Fiber

1 g