Dill Pickle Dip
This pickle dip marries creamy and tangy like no other dip can. And entirely versatile if you want to spice it up with a zestier flavor pickle. With each bite, you get the juiciness of a pickle and the herby tang of fresh dill. This easy appetizer is uniquely craveable and very delicious.
What you'll need:
16 oz container sour cream
8 oz cream cheese
1+ cups dill pickles chopped
2 Tbsp pickle juice
1 Tbsp Worcestershire
2 Tbsp fresh dill
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp ranch seasoning
1/2 tsp Trader Joe's Pickle Seasoning *optional
salt to taste
Optional topping:
1 Tbl butter
3/4 cup Panko breadcrumbs
How to make it:
In a medium size mixing bowl, combine sour cream and cream cheese; beat together using an electric hand mixer until smooth.
Add onion powder, garlic powder, ranch seasoning, Worcestershire, pickle juice, and a pinch of salt. Stir to combine.
Taste and adjust as needed. Fold in the chopped pickles and dill. Refrigerate until ready to serve.
Optional: Using a skillet over medium heat, add butter and Panko crumbs. Stir until combined. Cook until the Panko is a toasty light golden brown color, stirring occasionally to not let burn. Remove from the heat and set aside.
When ready to serve, sprinkle the toasted Panko crumbs over the top. Serve with potato chips, veggies, or crackers.
Notes:
Make ahead: You can make this up top 3 days in advance. Just don’t top it with the toasted Panko until right before serving.
Dairy-free: If you can’t have dairy products, it’s easy to make this dairy-free! To make a dairy-free version, substitute the sour cream, cream cheese, and butter for non-dairy alternatives. I like Forager sour cream, Kite Hill cream cheese, and Miyoko's vegan butter.
Store leftovers in an airtight container in the fridge for up to 3 days.