Description
A creamy, tangy, and bold pickle dip made with Grillo’s pickles, cream cheese, sour cream, and fresh dill. It is quick to make, perfect for parties, and delicious served cold with chips, crackers, or fresh vegetables.
Ingredients
- 1 cup Grillo’s pickles, finely chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon pickle brine
- 1 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Soften the cream cheese until it is easy to mix.
- Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl. Stir until smooth and creamy.
- Add the chopped pickles and pickle brine, then mix well.
- Sprinkle in the garlic powder, chopped dill, onion powder, and black pepper. Stir until everything is fully combined.
- Taste the dip and adjust the seasoning if needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend.
- Serve chilled with chips, crackers, pretzels, or fresh vegetables.
Notes
- For extra richness, stir in some shredded cheddar cheese.
- For a spicy version, add a pinch of crushed red pepper or a few diced jalapeños.
- For a lighter dip, replace the sour cream and mayonnaise with Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as the texture may change after thawing.
- Stir before serving again to refresh the texture.
- If you prefer a thicker dip, reduce the sour cream slightly or add more cream cheese.
- This dip tastes even better when made a few hours ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 44mg
