Cream Cheese Pickle Dip
A cold, creamy no bake dip made with cream cheese, sour cream, chopped dill pickles, pickle juice, and fresh dill.
Equipment
- Mixing bowl
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup chopped dill pickles
- 2 tbsp pickle juice
- 1 tbsp chopped fresh dill
Instructions
Cooking
- Soften. Let the cream cheese soften on the counter.
- Combine. Add the cream cheese, sour cream, pickles, pickle juice, and dill to a bowl.
- Mix. Stir until smooth and creamy.
- Chill. Cover and refrigerate 2 hours before serving.
Notes
Substitutions: Plain Greek yogurt can replace the sour cream. Dried dill can replace fresh in a pinch.
Tips: Chop the pickles small, start with less pickle juice, and let the dip chill for the full 2 hours.
Storage: Refrigerate in an airtight container for 3 to 4 days and stir before serving.