The best Dill Pickle Dip Recipe
Try this chip dip with your children and grandchildren and let me know if they ask for it again and again. Mine did.
Ingredients
- 4 ozs Philadelphia cream cheese, softened
- 16 oz container of 14% sour cream
- 1/4 cup of finely chopped fresh dill weed OR 1 tbsp dried dill weed (fresh is better)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- black pepper to taste
- 1 cup of finely chopped Mrs. White’s OR Moishes dilll pickles (1 large and one small) found in the refrigerated section at the supermarket
- 2-3 tbsp pickle juice
Directions
- Mix the cream cheese and sour cream. Add other ingredients. Mix well. Refrigerate for a few hours for the flavours to develop. Serve with ripple chips or raw vegetables. Yummy!
- PS: Recipe can be doubled but it does not freeze well. Becomes watery when thawed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 106 | |
| Calories from Fat 94 | 89% |
| Total Fat 10.7g | 13% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 61mg | 3% |
| Potassium 71mg | 2% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.72g | 1% |
| Protein 1.4g | 2% |
