Dill Pickle Dip
Servings: 8 people
Calories: 158kcal
Dill Pickle Dip should only be called Dill Pickle Dip if it's made with both dill pickles and fresh dill, and has a base of cream cheese - any other way is not worthy of the name. This dip is prepared with all of those things and is for the serious dill lover; it's absolutely delicious!
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Ingredients
- 2 tablespoons onion, minced
- 1/4 teaspoon ground black pepper
- 6 whole jarred dill pickles, finely chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream, 14%
- 1/4 cup fresh dill, chopped
Instructions
- Add the cream cheese to a mixing bowl, and using a hand-held mixer, blend until cream and free of lumps.
- Add the sour cream and incorporate into the cream cheese.
- Set aside the hand-held mixer and use a wooden spoon or spatula to stir in the remaining ingredients.
- Transfer the dip to a food-safe container with a lid and refrigerate for at least two hours to allow the flavours to fully marry together.
- Serve cold or at room temperature.
Nutrition
Calories: 158kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 0.2mg