I love dill pickle potato chips! The bite of vinegar in a crispy chip is a perfect pairing for me. I also love a crispy dill pickle, whether it be a spear or a little gherkin. When I worked in an office and had time to spare between clients, I doodled in my computer’s Paint program and designed a gherkin couple, Gob and Gert Gherkin. I should play with them again soon. They always made me smile.
But I digress. I found a recipe for a dill pickle dip that was super easy to make. I even had all of the ingredients. I had a big jar of baby dill pickles and used those. You could use any kind of pickle you have on hand really, even spicier ones. I like the simple dill pickle flavor and settled for those in the dip.
I chopped up a handful of my baby dills, about 1/2 cup worth and set them aside.
I’d set out half a brick of cream cheese for a couple of hours until it was room temperature. Now I put it into a bowl and used the electric mixer to beat it until it was smooth.
I added the sour cream and beat it until the sour cream and cream cheese were well mixed.
I measured in the seasonings and pickle juice and beat them until mixed.
Finally I stirred in the pickles. I put the dip into a container with a lid and refrigerated it until served. I taste tested the dip the next day and added more garlic powder and salt. You can go by your own taste preferences as well.
We ate the dip with ripple chips over the holidays. And after a long, busy day it was nice to curl up and watch a Christmas movie with a bowl of dill pickle dip and some chips. The creamy dill flavor of the dip with random crunches of pickle a satisfying snack with crunchy potato chips. On Christmas Day I put the dip on the buffet and discovered others liked it just as much as I did!
Dill Pickle Dip
Craving dill pickle potato chips? Turn regular chips into dill pickle chips with this fast and tasty dip recipe.
- 4 oz cream cheese; room temperature
- 8 oz sour cream
- 3 large dill pickle spears (you could use zesty pickles for an extra punch of flavor)
- 1 teaspoon garlic powder
- 1 tablespoon pickle juice
- 1 teaspoon dill weed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Finely chop pickles.
Beat cream cheese with an electric mixer until smooth.
Beat in sour cream.
Beat in pickle juice.
Stir in garlic, dill weed, salt and pepper. Add more garlic powder and salt to taste.
Refrigerate for at least one hour, but best made a day in advance.
Adapted from Cincy Shopper