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Dill Pickle Dip

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"When I was a little boy, I loved to fish a crunchy dill pickle from the glass jar, sometimes chasing the last one around with a fork. All those great, tangy, salty, and vinegary flavors are combined in this simple dip. People go crazy for this! Serve with ridged potato chips; they're stronger and hold more dip. Caution: You will most likely lick the bowl."

List of Ingredients

◦  1 8-ounce package whipped cream cheese, at room temperature
◦  ¼ cup (2 ounces) sour cream
◦  2 cups diced dill pickles
◦  ¼ cup diced red onion
◦  ¼ cup pickle juice
◦  1 clove garlic, minced
◦  1 Tbsp plus 1 teaspoon fresh dill leaves
◦  1 tsp freshly ground black pepper


Recipe

Put the cream cheese and sour cream into the bowl of an electric mixer. Beat on medium speed until creamy.

Using a spatula, fold in the pickles, onion, pickle juice, garlic, the 1 tablespoon dill leaves, and pepper until fully incorporated. Spoon into a serving dish, cover, and refrigerate for at least 6 hours or overnight.

Garnish with the remaining 1 teaspoon dill leaves before serving. The dip does not keep more than 1 day.


Makes 3 cups