Dill Pickle Creamy Dip (Print Version)
# Ingredients:
→ Pickle and Seasonings
01 -
4 tablespoons juice from dill pickles
02 -
60 g chopped dill pickle pieces
03 -
1 teaspoon dried dill weed
04 -
1 clove garlic, chopped up
05 -
1 to 2 teaspoons of sweet relish
06 -
0.25 teaspoon black pepper
07 -
0.5 teaspoon salt
→ Dairy Base
08 -
340 g softened block of full-fat cream cheese
09 -
2 tablespoons of sour cream if you want
# Instructions:
01 -
Go ahead and eat it right away, or stash it in the fridge until you want it. If you chilled it, let it warm up just a little on your counter before digging in.
02 -
Mix in the dill pickle juice, sweet relish, chopped pickles, dried dill, garlic, salt, and pepper. Give it all a good stir so everything's mixed well.
03 -
If you wanna add sour cream, toss it in now and blend till it's nice and smooth.
04 -
Beat the cream cheese in a medium bowl so it gets nice and creamy and you don't see any lumps.
# Notes:
01 -
You can whip up this dip the night before and keep it chilled till you need it.
02 -
It's best eaten cold or after it sits out a touch so it's not super firm.
03 -
Want to keep it gluten-free? Double-check what you serve with it.