Damn fantastic Dill dip!

Author: Cooped Up Chick  //  Category: Appetizers, February 2013

 

 

I’m sorry Wendy.

I needed to start todays blogging by saying that. The ladies I sit with at work have been eagerly awaiting a new post. None more-so then Wendy. I have been so very neglectful with no better excuse then I lost my mojo. I am going to blame the winter blues but it is probably due more to laziness. I have not been trying a lot of new recipes (although when I have I took pictures) and with the holidays and shoveling and Pinterest I have been remiss in blogging. Again, I am sorry everyone…but especially Wendy 😉

So I am coming back with an easy one. Dip.

I had gone across the border to Maine when I was on vacation in November and they had a great deal on cream cheese. Here it’s around $4 a block but at the IGA in Calais they had it on for 10 for $10!!! Needless to say, I came home with 10 and after making the Xmas cheesecake I still had 6 blocks left and NO IDEA what to do with it all….until Pinterest showed me the way! I came across a recipe from this site: http://thecuttingedgeofordinary.blogspot.ca/2012/03/dill-pickle-dip.html

Awesome blog btw!!! If you get a chance check out some of her other posts as well!

Now you all know me by now…I tweak everything a little bit. I like my dips a little looser, creamier if you will. I tend to prefer sour cream dips over cream cheese dips but dammit, I have all this CREAM CHEESE to use! So you can see the original recipe on Lisa’s blog, here you shall see what I did to it. 😉

 

What you will need:

 

1 (8 ounce) package of cream cheese, softened to room temperature
1- 1 1/2 cups chopped dill pickles (I used a combo of Vlassic mini dills and PC Hot and Zesty)
1/4 cup finely chopped sweet onion
4 tablespoons pickle juice (use less for thicker dip or more for thinner dip)
2 teaspoon dried dill weed
1/2 teaspoon kosher salt
freshly ground black pepper, to taste

2 heaping Tbsps of sour cream

 

 

 

 

 

Mix together the cream cheese and sour cream until relatively smooth.

 

 

add your pickles to the food processor and chop fine.

 

 

 

 

Add pickles to cream cheese mixture. Add pickle juice as well and stir.

 

 

Add your sweet onions to the food processor and chop VERY fine.

 

 

Add remaining ingredients and mix together.

 

 

 

 

 

As you can see the recipe is very simple. Mix together. Let sit for a few hours before scarfing it all down (good luck with that). Now I am off to find other chip dip recipes for the other 5 blocks of cream cheese (would love an Herb & Spice  if anyone has one). I don’t think I will ever EVER buy chip dip again. The homemade stuff is just WAYYYYYYY better.

I can’t wait to make this in the summer and use it on some charbroiled burgers!

love, peace and chicken grease,

-A Cooped Up Chick

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