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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Pickle Dip

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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86 Responses to “Pickle Dip”

  1. deb February 28, 2013 @ 12:38 pm (#
    51
    )

    I think this would be good with the spicy pickles. Also, what about using sour cream instead of cream cheese?

    [Reply]

  2. Lauren May 17, 2013 @ 10:01 pm (#
    52
    )

    Could you use dill pickle relish instead of hand chopping them up?

    [Reply]

    Karly Reply:

    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!

    [Reply]

  3. Marla May 21, 2013 @ 4:33 pm (#
    53
    )

    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!

    [Reply]

    Karly Reply:

    I used the pickle chips that you’d use on a burger, but I think any type would work fine!

    [Reply]

  4. Julie May 21, 2013 @ 7:22 pm (#
    54
    )

    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…

    [Reply]

  5. Tracy June 2, 2013 @ 3:57 pm (#
    55
    )

    Pickle Dip….uh, yeah! And what if…just WHAT IF I dipped my Fried Pickles in the Pickle Dip?! I suppose I could eat it w-h-i-l-e on the treadmill, right Ü

    [Reply]

  6. Meghan @ The Tasty Fork October 23, 2013 @ 7:18 pm (#
    56
    )

    YUM!! I just got a jar of specialty spicy pickles. I see this dip in the future!!

    [Reply]

  7. Danielle February 2, 2014 @ 11:52 am (#
    57
    )

    Is the above an actual picture of your dip? Mine did not look so white after I added the Worcestershire…

    [Reply]

    Karly Reply:

    @Danielle,

    Yep, that’s a picture of the same dip. Keep in mind that all monitors are different, so the real life colors aren’t going to match up to the computer always. My dip is pretty white, but it’s not pure white. Color shouldn’t affect the taste either way, though. :)

    [Reply]

  8. Lauren g February 2, 2014 @ 4:51 pm (#
    58
    )

    I did make this for the Super Bowl, and it has been a struggle to not eat it all before the party! I don’t know if it was the band of pickle or what, but I had to add about 2 tsp. dried dill and 1/4 tsp salt before it tasted really good to me. Nice idea!

    [Reply]

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