Dill Pickle Dip.....yum!!
photo by mums the word
- Ready In:
1 1/4 cups
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 teaspoon dill weed (to taste)
- 1 tablespoon pickle juice
- 1⁄4 cup dill pickle relish or 1/4 cup chopped dill pickle
- Combine all ingredients well.
- Serve with chips, crackers or rye bread.
Questions & Replies
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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!
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!
Yum! The title of this says it all. This is very good. I have had a dip similar to this but without the pickle juice and relish. I like the addition of these ingredients a lot. We actually ate ours with salty pretzels. It is actually pretty addicting :-) I might suggest to future chefs to use real mayo that is NOT low fat or light. There does seem to be a taste difference in these and would make a difference in the dip. Thanks! Made and Reviewed for PAC FALL 2009.
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