Make this dill pickle dip your poolside staple this summer because let’s face it, you don’t want people watching you drink from the pickle jar, do you?
It’s beyond me how today is a full week since the 4th of July. A full week since the start of 4 glorious days off from work. A full week since an evening dip in the pool, with water warmer than the air temperature, listening to fireworks booming in all directions from our house, swatting buzzing mosquitoes from our ears, watching fireflies flickering in the woods. It’s summer and I love it (minus the mosquitoes).
I also love this dill pickle dip and it’s certainly a perfect dip for summer. A quick mix of cream cheese, sour cream, tart dill pickles and a little pickle juice for good measure, you’ll have this unusual dip ready for any type of party in minutes. And it will be gone almost as quickly as it took for you to make it. Seriously. I’m only just coming around to enjoying pickles and I ended up making this dip twice over the holiday weekend because I fell for it hard. If you’re around these parts this summer, expect this dill pickle dip – I want to share it with everyone!
8 oz cream cheese (at room temperature or softened slightly in the microwave for about 20 seconds)
½ cup sour cream or Greek yogurt
1 cup chopped dill or garlic dill pickles
1 tbsp Worcestershire sauce
Kosher salt and freshly ground black pepper
In a medium bowl, mix the cream cheese sour cream, pickles, and Worcestershire sauce together. Add a couple tablespoons of pickle juice if the dip is too thick and continue to add a little at a time until you reach your desired consistency. Season with salt and pepper to taste. Refrigerate at least 1 hour before serving.
adapted from Buns in My Oven