Prep 5 mins
Cook 0 mins
This is a fabulous dip for potato chips! A little different than traditional dill dip, but oh so easy to get addicted to! Typically I'll double this recipe for a party, and making it a day or two ahead of time just makes it that much better! Stick with real mayo, light or regular, however, as I once made it with Miracle Whip and it wasn't nearly as good. I hope you enjoy it!
- 118.29 ml sour cream
- 118.29 ml mayonnaise
- 4.92 ml dill weed (to taste)
- 14.79 ml pickle juice
- 59.14 ml dill pickle relish or 59.14 ml chopped dill pickle
- Combine all ingredients well.
- Serve with chips, crackers or rye bread.
Delicious! Though a little mayo heavy for my taste. Next time I make this (and there will be a next time!) I will do more sour cream and less mayo (maybe 3/4 & 1/4 not 1/2 and 1/2; oh and I used low fat of both). I used homemade refrigerator pickles (and the juice from them) that were made with dill & mustard seeds, peppercorns, and fresh garlic, onion & serrano chiles. I used a couple extra tsp of pickle juice and added some fresh black pepper. Otherwise followed the recipe. Awesome dip for potato chips. Thanks for sharing!
Great dip. Served with chips and Ritz sticks,
This dip is absolutely addictive. My daughter is dill pickle crazy, so I chose this recipe for her. Well it turns out that we all loved it and I am ashamed to say that 4 of us ate the whole thing! I made as written but used light sour cream and added about 1/4 tsp garlic powder just for fun. The flavour intensifies if you refrigerate it for a few hours before serving. Wonderful! Made for Spring PAC 2010. Thx for sharing this!