Dill Pickle Cracker Bites with Cream Cheese
Cool and crunchy sandwich bites with garlic dill cream cheese and a crisp pickle slice between buttery crackers.
Equipment
- Mixing bowl
- Rubber spatula
- Paper towels
- airtight container
Ingredients
Main Ingredients
- 60 round buttery crackers about 30 sandwich bites
- 8 oz cream cheese softened
- 1 cup sliced dill pickles thick cut, patted dry
- 1 tsp garlic powder
- 2 tbsp fresh dill finely chopped, plus extra for topping
- ¼ tsp salt only if needed, to taste
Instructions
Cooking
- Soften. Leave the cream cheese on the counter 30 to 45 minutes until easy to press.
- Dry. Blot the pickle slices on paper towels so the crackers stay crisp.
- Mix. Stir the cream cheese, garlic powder, and dill until smooth and speckled with green.
- Fill. Spread a heaping teaspoon of filling on 30 crackers, edge to edge.
- Stack. Press a pickle slice on each, then top with a second cracker.
- Chill. Refrigerate 30 minutes until firm, then garnish with extra dill and serve cold.
Notes
Substitutions: Use bread and butter pickles for a sweeter bite or hot dill pickles for heat.
Tips: Blot the pickles twice and assemble within a couple of hours of serving so the crackers stay crisp.
Storage: Keep leftover filling in the fridge 3 to 4 days. Assembled bites are ideal the same day.