Ingredients10 m servings 75 cals
- Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.
- Cook's Notes:
- For best results, chill the dip for a few hours or overnight to allow the cheese to thicken and for the flavors to blend.
- You can also add chopped peppers for angry pickle dip.
Per Serving: 75 calories; 7 g fat; 1.8 g carbohydrates; 1.5 g protein; 19 mg cholesterol; 155 mg sodium. Full nutrition
ReviewsRead all reviews 24
This was a huge hit at our work potluck. I used my grandmother's Russian dill pickles which are a bit sweet and added a bit of yogurt to mellow out the mayo. Great with both chips and veggies ...
This stuff is so good! I first made it for a gathering and everyone thought it was great. I made it again recently, and reminded myself how yummy it is. I made the recipe exactly as written.
Made this for a party along with several other dips and this one was the clear winner by number of compliments . Everyone hovered over the bowl and fought over who dipped next! I made it the day...
This is good, but I felt like it needed something else. So I added some chopped up some Vidalia onion and some turkey ham. Yum!!!
I've made this divine dip twice. The first time was with no variation. The second time (today) was with fresh, organic garlic (minced), and Old Bay seasoning instead of Worcestershire. Both were...
So easy and quick to make. We found it's better the longer you let chill. Served with veggies and chips.
I found this recipe because my 91 year old father-in-law couldn't remember his dill pickle dip recipe! I had never tried it. My changes were the amounts of dill, garlic, and worcestershire sauce...