Easy Dill Pickle Dip Recipes

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PICKLE DIP



Pickle Dip image

Awesome homemade dip recipe served best with potato chips. Simple to make and simply wonderful to consume. Feel free to adjust ingredients to personal tastes. If you love pickles, you will never buy a store-bought dip again. Serve cold or at room temperature with potato chips.

Provided by James B

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 18

Number Of Ingredients 7

1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 cup finely chopped dill pickles
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dill weed
¼ cup dill pickle juice, or to taste

Steps:

  • Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 1.9 g, Cholesterol 19.2 mg, Fat 7 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.4 g, Sodium 216.9 mg, Sugar 0.3 g

DILL PICKLE DIP



Dill Pickle Dip image

My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 10m

Yield 3 cups

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
Optional: Ridged potato chips or pretzels

Steps:

  • In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.

Nutrition Facts : Calories 108 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

DILL PICKLE DIP



Dill Pickle Dip image

This was served at our Easter lunch and was devoured. Serve with chips or crackers.

Provided by Mamooshka

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese, at room temperature
1 cup chopped dill pickles, or more to taste
¼ cup finely chopped sweet onion
2 tablespoons pickle juice, or more to taste
1 teaspoon dried dill weed
½ teaspoon kosher salt
1 pinch freshly ground black pepper, or to taste

Steps:

  • Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

Nutrition Facts : Calories 69 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.1 g, Sodium 288.4 mg, Sugar 0.3 g

EASY DILL PICKLES



Easy Dill Pickles image

When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

Provided by kimbearly

Categories     Vegetable

Time 12h30m

Yield 12 Pints, 12 serving(s)

Number Of Ingredients 6

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

Steps:

  • Wash the cucumbers and remove any stems.
  • Cover with cold water and refrigerate overnight or for several hours.
  • Pack the cucumbers into pint jars as tightly as possible.
  • Poke in 2 springs of dill.
  • Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
  • Boil for 2 minutes.
  • Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
  • Pour the hot brine into the jars and seal.

Nutrition Facts : Calories 197.8, Fat 1.3, SaturatedFat 0.5, Sodium 9464.1, Carbohydrate 44.5, Fiber 6, Sugar 20.4, Protein 7.8

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