She prefaced that with the question, “Do you like pickles?” Well, yes. As a matter of fact, I do like pickles. I’m not sure I would have called myself a serious pickle fan before tasting this dip, but clearly I have become one. Rebecca’s Dill Pickle Dip is for serious pickle lovers.
I like this dip so much, it has replaced the usual ranch dip for our afternoon snacking. I’ve dipped hundreds of carrot sticks into this deliciousness over the past couple of years and I like it just as much now as I did the first time I made it.
I serve this with crackers, carrots, chips, and pretzels. Dill Pickle Dip is fantastic on bagels and burgers as well!
Sriracha Tomato and Onion Dip is one of the most irresistible dips I have ever tasted. The spicy hot sauce and chile powder are balanced by the coolness of the tomatoes and sour cream.
Dill Pickle Dip
- 1 8 ounce package cream cheese softened
- 1 1/2 cups chopped dill pickles I use 10-12 baby dills
- 1/4 cup finely diced sweet yellow onion
- 1/4 cup pickle juice use less for a thicker dip
- 1 teaspoon dried dill weed
- 1/4 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper adjust to taste
- Place the softened cream cheese, pickles, and onion in a mixing bowl.* Press the pickles into the cheese with a wooden spoon until the cream cheese is soft enough to stir. Add all remaining ingredients and stir until evenly distributed. Cover with a lid and chill for at least an hour before serving. The dip will keep nicely in the refrigerator for at least a week. Enjoy!