Easy, delicious recipes shamelessly collected, swiped, begged & borrowed from friends & family, TV chefs, cookbooks & magazines ~~ and some original creations too.
Oct 14, 2019
Dill Pickle Dip
A simple dip has been making the rounds the last couple years- salty, sour dill pickles in a creamy dip. Some variations add some dried beef, or minced ham, and I will scarf it down for sure, but I think I prefer the simple, meatless basic version from David Venable.
It does need to languish in the fridge for some time to let the flavors meld, but don't get too far ahead of yourself... it begins to break down a bit ( the pickles begin to mush) about 24 hours after creation.
Use a mixer... in a mixer bowl beat an 8 oz tub of softened cream cheese with1/4 c. sour cream until smooth.
Next, chop up 2 cups of whole dill pickles... not slices or spears...the centers are flimsy. I like the smaller ones. Use a rubber spatula to fold it together. Stick to whole pickles with lots of outside skin on them. Fold in 1/4 c. finely diced red onion, 1 clove shredded garlic, 2 TB minced fresh dill leaves, and then 1/4 cup pickle juice, or more to get the consistency you like. Add some black pepper and a couple small splashes of Sriracha. Not really adding 'hot', just flavor. Chill in its serving dish, at least 6 hours, but see my earlier warning about using it up! Top with fresh dill and a bit of chopped pickles to clue in your friends about the ingredients.
Best served with crisp salty bases, like sturdy ridged potato chips, crackers, or pretzel thins.