Description
A tangy, creamy dip featuring fresh dill and crunchy pickles, perfect for parties or as a sandwich spread.
Ingredients
Scale
- 1 cup sour cream
- 1 cup cream cheese, softened (about 8 oz / 226 g)
- 1 cup Grillo’s pickles, finely chopped (about 150 g)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon pickle juice (from the jar)
- Salt and freshly ground black pepper, to taste
Instructions
- Soften the cream cheese ahead of time (room temperature about 30–60 minutes) to make mixing effortless.
- In a medium mixing bowl, add the sour cream and softened cream cheese. Using a whisk or electric mixer, beat until completely smooth and homogenous.
- Fold in the chopped Grillo’s pickles, fresh dill, and pickle juice until evenly distributed.
- Taste and season with salt and pepper, adjusting conservatively due to the saltiness of the pickles.
- Cover and chill for at least 15–30 minutes to let flavors meld.
- Serve chilled or at cool room temperature with your preferred dippers.
Notes
This dip is calorie- and fat-dense due to the cream cheese and sour cream. Store in an airtight container in the fridge for up to 4–5 days, and stir before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 2g
- Sodium: 295mg
- Fat: 15.6g
- Saturated Fat: 9.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2.7g
- Cholesterol: 30mg