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Dill Pickle Dip
Course
Appetizer
Cuisine
American, Southern
Keyword
dill-pickle-dip-recipe, dill-pickle-recipes
Prep Time
5
minutes
minutes
Chill time
4
hours
hours
Total Time
4
hours
hours
5
minutes
minutes
Servings
12
servings
Calories
136
kcal
Ingredients
1
8 oz
container chive and onion cream cheese
1
8 oz
sour cream
1
cup
mayonnaise
1/4
cup
dill pickle juice
1
1.0 oz
package dry buttermilk Ranch Salad Dressing Mix
1 1/2-2
tsp
dried dill weed
adjust to taste
2/3
cup
diced dill pickles
1/4
cup
grated Parmesan cheese
2
small-medium
green onions
finely chopped
Instructions
In a medium bowl, use an electric mixer to whip together cream cheese, sour cream, mayonnaise, dill pickle juice, dill and Ranch salad dressing mix.
By hand fold in chopped dill pickles, Parmesan cheese and chopped green onion. Mix until evenly distributed.
Place into an airtight container and chill in the refrigerator for at least 4 hours or overnight before serving.
Serve with crackers, potato chips, pretzels crostini, pita chips or vegetables for dipping.
Notes
You can use light chive and onion cream cheese, light sour cream and light mayonnaise for this recipe.
Nutrition
Serving:
1
serving
|
Calories:
136
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
10
mg
|
Sodium:
282
mg
|
Potassium:
19
mg
|
Fiber:
0.1
g
|
Sugar:
0.2
g
|
Vitamin A:
49
IU
|
Vitamin C:
0.2
mg
|
Calcium:
26
mg
|
Iron:
0.1
mg