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Dill Pickle Dip

Course Appetizer
Cuisine American, Southern
Keyword dill-pickle-dip-recipe, dill-pickle-recipes
Prep Time 5 minutes
Chill time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings
Calories 136kcal

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: 1serving | Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 282mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 49IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.1mg