Ingredients
Nutrition per serving
- Calories
- 130
- Protein
- 2 g
- Carbs
- 3 g
- Fat
- 13 g
- Saturated fat
- 7 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 280 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Beat the cream cheese, sour cream and pickle brine together until smooth.
Stir in the chopped pickles, dill, garlic powder, onion powder and pepper.
Taste and add a little more brine for extra tang. Spoon into a bowl, top with more dill, and serve with chips, pretzels or crackers.
Tips
- Pat the chopped pickles dry with paper towels so the dip stays thick, not watery.
- Kettle-cooked chips and pretzel crisps are the best dippers.
- Keeps 3 days in the fridge, and the flavor gets better overnight.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Mixing bowl set Nesting bowls for every prep job.
- Chef's knife A sharp knife makes prep faster and safer.
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