Dill Pickle Dip
Easy to make dill pickle dip with cream cheese and sour cream, a creamy and tangy appetizer for game day snacks or any gathering!
Servings: 12 servings
Calories: 108kcal
Ingredients
- 8 ounces sour cream
- 8 ounces cream cheese, room temperature
- 1 cup finely chopped dill pickles reserve the jar pickle juice
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon dill weed, dry
- ¼ cup dill pickle juice, reserved from the jar more or less to taste
Instructions
- Place all ingredients in a medium mixing bowl, with fork or spoon, combine well until smooth and incorporated.
- Refrigerate dip for at least one hour, up to four hours, so flavors meld and consistency thickens a bit.
Notes
- Yields about 2 cups or more of dip.
- Serve with chips, crackers, pretzels veggies or mini pita rounds.
- Homemade pickle dip will keep in the fridge for 3 to 4 days.
- If you think the dip is too thick after chilling, add a little more pickle juice, just a spoonful at a time, until you get the consistency you want.
- While I prefer full fat, I'm sure you could use reduced fat cream cheese and/or light sour cream, if desired.
Nutrition
Calories: 108kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 254mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg