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Pickle Dip Recipe

Pocker Emily
Overhead bowl of creamy pickle dip flecked with dill
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A chilled cream cheese and sour cream dip with finely chopped dill pickles, scallions and fresh dill. Drain the pickles well for a thick, scoopable texture.
Estimated Recipe CostEstimated US$4.50 for the whole batch, about US$0.38 per serving; ingredient prices vary.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 89
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

  • 8 oz full-fat block cream cheese 226 g; softened just enough to mix
  • 1/2 cup sour cream 120 g
  • 1 cup dill pickles 150 g; finely chopped and well drained
  • 2 tablespoons scallions thinly sliced; about 15 g
  • 1 tablespoon fresh dill finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Equipment

  • 1 Mixing bowl
  • 1 Hand mixer or sturdy spatula
  • 1 Knife and cutting board

Instructions
 

  1. Finely chop the pickles and let excess brine drain in a sieve. Blot gently with a clean paper towel; do not add the drained brine.
  2. Beat the softened cream cheese in a mixing bowl until smooth. Add the sour cream and mix until evenly combined, scraping down the bowl. A sturdy spatula works if the cheese is soft enough.
  3. Stir in the drained pickles, scallions, dill, garlic powder and black pepper. Taste before considering any extra salt; none is included in the base recipe.
  4. Cover and refrigerate for 30 minutes. Stir gently. If too firm for spreading, mix in cold water one teaspoon at a time, only as needed.
  5. Serve with vegetables, crackers or sturdy chips. Keep unused dip refrigerated at 40°F or below and use within three days. Discard after more than two hours unrefrigerated, or one hour above 90°F; count preparation and serving time together.

Nutrition

Calories: 89kcalCarbohydrates: 1.6gProtein: 1.8gFat: 8.3gSaturated Fat: 5.2gCholesterol: 27mgSodium: 175mgFiber: 0.1gSugar: 1.1g

Video

Notes

Yield: approximately 2 1/4 cups; 12 small servings of about 3 tablespoons. Actual volume varies with chopping. Contains milk. Dippers and optional water are not included in nutrition.
Estimated nutrition uses representative cream cheese and sour cream labels, dill-pickle label values and small amounts of herbs and seasonings, divided by 12. Brands vary, especially in sodium. Cost basis: cream cheese $2.50, sour cream $0.60, pickles $0.75, herbs and seasonings $0.65 for the quantities used; these are budgeting assumptions, not a store quote.
Video: MamaMittens demonstrates a cream-cheese pickle dip (YouTube, November 4, 2014). This version adds sour cream and uses scallions; follow the quantities above.

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