Pickle Dip
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Let’s pretend for just a moment that I’m sharing this recipe with you for the Superbowl or some other super important get together where there will be many people clamoring for dip.
Let’s pretend that I have never in my life made this in preparation of a night of television watching with just me, my chips, my dip, and an overly full DVR.
You see, people aren’t meant to eat a half of a pound of cream cheese all by themselves in one sitting. So, we’re pretending I didn’t do that. Got it?
I know the two words “pickle” and “dip” don’t necessarily sound like they belong together, but the thing is that this is my most favorite dip of all time. It literally takes about 2 minutes to whip up, it’s utterly fabulous at room temperature (no chilling, no baking, no worrying about the temperature), and did I mention that it’s just plain amazing?
So, go ahead and pretend that you have a house full of people, make some dip, and then pretend like you aren’t the one eating it all yourself. Imagination is good for the soul.
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Ingredients:
8 ounces cream cheese, at room temperature
1/2 to 1 cup dill pickles, depending on how pickly you like things
1 tablespoon Worcestershire sauce
dill, for garnish, if desired
pickle juice
Directions:
Chop the pickles into very small pieces.
Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).
Serve cold or at room temperature with potato chips.
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I think this would be good with the spicy pickles. Also, what about using sour cream instead of cream cheese?
Could you use dill pickle relish instead of hand chopping them up?
Karly — May 20th, 2013 @ 1:23 pm
Hi Lauren!
I’ve never tried that, but I imagine it would work fine. The relish juice seems a bit thicker than the regular pickle juice, so maybe a splash of vinegar would thin things out a bit.
Hope that helps!
Did you use just plain old sliced dill pickles~the kind you put on burgers or did you use whole ones chopped up? Probably makes no difference~just want to make sure I get it right! Thanks!
Karly — May 22nd, 2013 @ 2:50 pm
I used the pickle chips that you’d use on a burger, but I think any type would work fine!
This is what I wrote when I pinned it:
Dill pickle dip recipe. Oh the possibilities! As a spread for burgers or sandwiches. Spread it on Salmon. Put it on toasted bread coins and top with salmon and a sprinkle of dill. Dill pickle mashed potatoes. Mix it with pasta and add chicken or salmon. Add minced garlic to it and maybe green onion. Oh I am way to excited about this dip…