Dill Pickle Dip
Prep: 20 minutes plus chilling • Serves: 12
1-1/2 packages (8 ounces each) whipped cream cheese
2 garlic cloves, minced
2 cups finely chopped kosher dill pickles
1/4 cup kosher dill pickle juice
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
1 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon celery seed
1/8 teaspoon ground red pepper
1 pinch white pepper
2 garlic cloves, minced
2 cups finely chopped kosher dill pickles
1/4 cup kosher dill pickle juice
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill
1 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon celery seed
1/8 teaspoon ground red pepper
1 pinch white pepper
1.In large bowl, stir all ingredients; cover and refrigerate at least 2 hours or up to 1 day before serving. Stir dip before serving. Makes about 3 cups.
Approximate nutritional values per serving (1/4 cup):
109 Calories, 10g Fat (6g Saturated), 29mg Cholesterol, 428mg Sodium,
4g Carbohydrates, 0g Fiber, 2g Sugars, 0g Added Sugars, 2g Protein
Chef Tip:
Serve dip with pretzel rods and/or potato chips.
