Description
Make this simple, no-bake dill pickle dip for your next gathering. It combines cream cheese and sour cream with chopped pickles for a tangy, crowd-pleasing appetizer ready in minutes.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup finely chopped dill pickles
- 1/4 cup pickle juice
- 2 tablespoons dried minced onion
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Add the sour cream, chopped dill pickles, pickle juice, dried minced onion, dill weed, and garlic powder to the bowl.
- Use an electric mixer or a sturdy spoon to beat the ingredients together until the mixture is smooth and well combined.
- Taste the dip and add salt and pepper as needed.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Serve cold with crackers, chips, or vegetable sticks.
Notes
- For a richer flavor, use full-fat cream cheese and sour cream.
- You can make this dip up to 24 hours ahead of time; store it covered in the refrigerator.
- If you prefer a crunchier texture, reserve 2 tablespoons of the chopped pickles and stir them in just before serving.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3
- Sodium: 450
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 4
- Fiber: 0
- Protein: 4
- Cholesterol: 50