Ingredients
Pickle dip
- 8 oz cream cheese softened
- 0.75 cup sour cream
- 0.33 cup plain Greek yogurt
- 1 cup dill pickles finely chopped and patted dry
- 2 tbsp fresh dill chopped
- 1 tbsp pickle brine
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- 0.125 tsp black pepper
- potato chips and cucumber spears for serving
Instructions
Mix, chill and serve
- Beat the softened cream cheese until smooth. Mix in the sour cream and Greek yogurt until creamy.
- Fold in the chopped pickles, dill, pickle brine, garlic powder, onion powder and pepper. Taste before adding salt because pickles and brine vary in saltiness.
- Cover and chill for 30 minutes so the dip firms and the dill flavor spreads. Stir once, transfer to a serving bowl and serve cold with chips and cucumber spears.
Nutrition
Serving: 1servingCalories: 170kcal
Notes
Pat the pickles dry before mixing. Refrigerate promptly and use within 3–4 days. Estimated nutrition and cost vary by brand and portion.
Estimated cost basis: US$8.60 for all quantities used, prorated from typical U.S. grocery package prices; about US$1.08 per serving for 8 servings. Local prices vary.
