Friday, January 7, 2011

Dill Pickle Dip

WARNING: This dip is highly addictive and should be used with great caution and self control. When combined with chips, proves incredibly delicious. 

Make it if you dare. 

RECIPE: Dill Pickle Dip

500 grams cream cheese (two Philadelphia Cream Cheese bricks)
1 small bunch fresh dill, finely chopped
4 dill pickles, finely chopped (I use Kuhne brand as they do not contain chemicals)
1 clove of garlic, minced or 1/2 tsp ground garlic
pickle juice
1 spring onion, chopped (optional)

> using a hand or stand mixer, cream together the cream cheese until it is all soft
> add the dill, garlic, and chopped pickle. Do not chop the pickles in the food processor - they turn to liquid and the dip is then much too runny to use as a dip, it becomes salad dressing
> mixing as you go, add the pickle juice from the jar (being careful to not dump the whole jar in), until the dip is the consistency you want

Garnish with green onions if using and serve! Can be used on crackers, chips, vegetables, spicy chicken wings, on sandwiches as the spread, and in a multitude of other ways.

For an appetizer, serve the dill dip with a slice of smoked salmon on a whole-grain cracker.


  1. I love pickle dip - soooooo good and now I can make tons and tons of it. Heather - Jessica's super FAN!!!

  2. Heather! Thank you!! Yes, I posted this and then HAD to make it. So irresistible!!