Cold Dill Pickle Cream Cheese Dip
A quick, refreshing, and tangy summer party snack combining creamy cream cheese with crunchy dill pickles and fresh dill. Perfect for gatherings and easy to prepare with no cooking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (150 g) dill pickles, finely chopped
- ½ cup (120 ml) sour cream
- 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill weed)
- ½ tsp garlic powder
- 1 tbsp lemon juice
- ½ tsp onion powder
- Salt to taste
- Black pepper to taste
Instructions
- Soften the cream cheese by letting it sit at room temperature for about 30 minutes.
- Finely chop 1 cup (150 g) of dill pickles and 2 tablespoons of fresh dill on a clean cutting board.
- In a mixing bowl, blend 8 oz (225 g) softened cream cheese with ½ cup (120 ml) sour cream until smooth.
- Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon lemon juice, and salt and pepper to taste.
- Gently fold the chopped pickles and dill into the cream cheese mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
- Before serving, stir the dip and adjust seasoning if needed. If too thick, stir in a teaspoon or two of milk or pickle juice to loosen.
Notes
Softening the cream cheese is essential for smooth mixing. Finely chop pickles to avoid watery dip. Control salt carefully due to salty pickles. Chill at least 1 hour for best flavor. Store leftovers in airtight container refrigerated up to 3-4 days. Variations include adding cayenne pepper for spice or using vegan/dairy-free substitutes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1
- Sodium: 220
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 2
Keywords: cold dip, dill pickle dip, cream cheese dip, summer snack, party appetizer, easy dip, no cook dip