This is the third time I’ve made this recipe. My family loves it as written. Today, I’m making it for a bigger crowd and am going to try adding a couple Tbsp. of sour cream to add some creaminess. Thanks for sharing… this is a new family favorite!
Any three ingredient recipe that tastes this good is a keeper–took it to a girls’ lunch, and brought none home. Did use ham and dill cubes (used the “dump and taste” method for the amount of cubes). Served with Pita chips. Delicious!
Being asked to bring pickle wraps for a family event this weekend, I was looking for an alternative that would pass for pickle wraps, but wouldn’t need pickles. The one ingredient I didn’t have on hand. I really didn’t want to run out for pickles, and really didn’t have time, so I found the review by Valerie, where she used dill pickle relish for this recipe. I had that on hand, so make this Magic Pickle Dip. It was a hit beyond belief. My family liked these even better than pickle wraps. The dill pickle flavor really comes through and by using the dill pickle relish is adds just enough pickle juice to keep the cream cheese spreadable. It was gone in no time, everyone wanted the recipe and I was told, I didn’t have to mess with pickles again, if I promised to bring this dip in place of them. Loved the recipe, super easy, and I would recommend using dill pickle relish rather than dicing up pickles, unless you have pickles and no relish, then go with the dicing, as I think it would be just as great either way.
1 (8 oz.) package cream cheese, room temperature
1 1/2 cups dill pickles, finely chopped
1/4 cup sour cream
1/4 cup pickle juice
2 teaspoons fresh dill, finely minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
Pretzels or chips, garnish
Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
Season with salt and pepper, then serve immediately or refrigerate until ready to serve.