Pickle Chip Dip
Equipment
- 1 medium mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 plastic wrap or airtight container
Ingredients
- 8 ounce cream cheese softened
- 1 cup sour cream full-fat
- 1 cup dill pickles finely chopped
- 2 tablespoon pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried dill
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon fresh chives finely optional; sliced
Instructions
- Place the softened cream cheese in the mixing bowl.
- Add the sour cream to the bowl and mix with a spatula until smooth and fully combined.
- Finely chop the dill pickles on the cutting board using the chef’s knife.
- Add the chopped pickles and pickle juice to the cream cheese mixture and stir to combine.
- Sprinkle in the garlic powder, onion powder, dried dill, salt, and black pepper.
- Stir the dip thoroughly until all seasonings and pickles are evenly distributed.
- Fold in the fresh chives if using and mix just until incorporated.
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Serve chilled with potato chips, pretzels, or fresh vegetables for dipping.
Notes
For best flavor, chop the pickles very finely so they distribute evenly throughout the dip and release more briny flavor, and adjust the pickle juice, salt, and dried dill to taste after the resting time, since the flavors intensify as it chills. Letting the cream cheese soften fully at room temperature prevents lumps and makes mixing easier, and you can lighten the dip by swapping part of the sour cream for plain Greek yogurt. This dip keeps well covered in the refrigerator for up to 3 days, but stir before serving as liquid may separate slightly; if it seems too thick, add a teaspoon of pickle juice or milk at a time until you reach your preferred consistency.
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