Dill Pickle Dip (Edit recipe)

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I had been seeing this pickle dip all over my socials and just had to make my own version. Sour cream / cream cheese base, pickle juice, chunky pickles, cheddar, onions, jalapeno and more. Served with crispy ruffled tater chips, y'all need to make this.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 4

Ingredients

250 grams Cream Cheese, Full Fat, room temp
0.25 cup Sour Cream, Full Fat
2 cloves Garlic, crushed & pressed / finely minced
3.5 Tbsp Dill Pickle Juice
1 whole Jalapeño Pepper, diced (some seeds included)
0.5 whole Red Onion, small onion, finely diced
1 cup Whole Kosher Dill Pickles - Jersey Pickles, Garlic Dills, chopped (your fave brand) + garnish
2 Tbsp Dill, Fresh, chopped
0.5 cup Aged Cheddar Cheese, packed & shredded
0.25 tsp Himalayan Pink Salt, More to Taste
1 whole Black Peppercorns, Ground Fresh, To Taste
0.5 tsp Red Pepper Flakes, + Garnish
1 Tbsp Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add your softened cream cheese, sour cream, garlic, and dill pickle juice to a food processor & mix until creamy and combined. Once combined, transfer to a medium sized mixing bowl. Then, add everything else on the list and fold everything together until combined. Taste and adjust the salt if needed. Remember, the salt will intensify as the dip chills in the fridge & everything comes together. Once you're satisfied, cover air tight and refrigerate for a minimum of 30 minutes. I allowed mine to chill for over an hour before serving it up.
For service, transfer your chunky pickle dip to a serving bowl of your choice and garnish with additional chopped dill pickles, some pepper flakes, and a sprinkle of parsley or dill to finish. Let your dip sit out for 10ish minutes before you start dipping. Serve with crisp veggies, wavy potato chips, or whatever your dippidy heart desires.
This dip will keep in the fridge for 4+ days in an airtight container. ENJOY!

Notes

I really recommend keeping the jalapeno and pep flakes. The heat pairs so well with the creaminess and tang from the pickles. If you're super sensitive to spice, omit the pepper flakes but keep the jalapeno.
Dill pickles with garlic are the only way to go. Bread & Butter pickles are offensive and I also would not recommend gherkins either.
Don't be worried if you think the dip is too soft when refrigerating. It firms up quite a lot after sitting in the fridge. So much so that you may also want to keep a spoon around to serve just in case 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	319
Fat:	23 g
Carbohydrates:	11 g
Protein:	12 g
Cholesterol:	12 g
Sodium:	977 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.