I had this recipe for Dill Pickle Dip saved for almost a year before I got around to making it. Why? Because we so rarely go to parties these days. Sad, but true. So when a friend invited a group of moms over for a post-Valentine’s Day party, I knew this was my chance.
As soon as I unpacked the chips and dip, all the moms were oohing and ahhing. Apparently I’m not the only one who loves pickles. I hadn’t bothered to photograph the dip beforehand, not knowing just how good it would be, so as soon as everyone started raving I grabbed the chips and the plastic container I’d brought the dip in, asked the hostess for a proper bowl, and went into the kitchen to take a quick photo.
Rebecca said this dip is also amazing as a burger topping and I can’t wait to test that out.
Dill Pickle Dip
As seen on Foodie with Family
1 (8 ounce) package cream cheese, softened to room temperature
1 cup chopped dill pickles
1/4 cup finely chopped sweet onion
4 tablespoons pickle juice (use less for thicker dip or more for thinner dip)
1 teaspoon dried dill weed
salt and pepper, to taste
Pretzels, vegetable sticks, crackers, or potato chips for serving
Place the cream cheese in a bowl and use a wooden spoon to press and loosen the cream cheese. Stir in all of the remaining ingredients and mix until evenly distributed. Cover with plastic wrap and refrigerate for at least an hour before serving.
If you have any leftovers, this dip will keep for up to a week tightly covered in the refrigerator. It may become thinner as it sits.