Ingredients1 h 15 m servings 69
- Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Per Serving: 69 calories; 6.5 1.4 1.5 21 288 Full nutrition
ReviewsRead all reviews 11
I made this substituting minced onion for chopped onion, I covered slices of deli sliced ham with the dip and rolled them up. Very good for low carb appetizer.
Too salty! Great taste doesn’t need additional salt cut saltiness with Greek yogurt or sour cream!
I made this recipe and loved it!! I took a suggestion from another review and left out the salt (I am not a salt lover) and used approximately 2/3 block of cream cheese and the rest with 1/3 cup...
Took this to a family lake gathering this weekend that included several pickle lovers . . . it was a huge hit! I did use fresh dill (triple the amount vs dry) as others had suggested, left out t...
Used fresh dill instead of dry. Chopped very finely and increased quantity. Also added a touch of sour cream for softer consistency. Topped with a little finely chopped dill. A keeper !
Dill pickle lovers this one's a keeper! Whether you use chips, crackers or spread it on a burger this is great.