Pickle Dip Recipe
Calling all pickle lovers! This creamy Pickle Dip is tangy, zesty and smooth packed with pickles, fresh herbs, lemon zest, and garlic all in a cream cheese, mayo, and sour cream base. This simple cold dip takes 5-minute to make and perfect to make ahead for any party.
Servings: 8 (Makes about 4 cups)
Calories: 227kcal
Ingredients
- 1 cup diced pickles 7-8 oz, sandwich sliced are easiest to cut
- 2 Tbsp pickle juice
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp minced fresh dill weed
- 2 Tbsp minced fresh chives
- 1 garlic clove pressed
- 1 lemon - zest only
- 1/4-1/2 tsp black pepper
- pinch salt
- pinch cayenne pepper
Instructions
- Prep tip: when dicing pickles add them into a fine mesh strainer to strain off excess pickle juice. Use that juice to add to the dip but no more than about 2 Tbsp or the dip may be too thin.
- Combine everything except the pickles in the mixing bowl and whisk very well, until smoothly blended.
- Fold in the pickles until evenly distributed.
- Serve the dip cold. You can serve it right away or store in an air-tight food storage container.
- Expert tip: this dip tastes even better when make a few hours ahead of time. Store in the refrigerator and stir well before serving.
Video
Notes
- Salt: pickles can be pretty salty, so taste the mixture first before you decide on amount of salt to add.
- Serving: serve cold with chips, crackers, sliced veggies, or pretzels. Use it as a spread or topping as well.
- Storing: store in an air-tight food storage container, in the refrigerator, for 3-4 days. Stir before serving because some juices will separate but that's okay.
Nutrition
Calories: 227kcal | Carbohydrates: 3g | Protein: 2g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 382mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 0.2mg