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

prep: 15 mins additional: 1 hr total: 1 hr 15 mins Servings: 12 Yield: 1 1/2 cup


  • 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


    Step 1

    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

Per Serving: 69 calories; protein 1.5g; carbohydrates 1.4g; fat 6.5g; cholesterol 20.5mg; sodium 288.4mg.


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