Dill Pickle Dip

Photo from Cooking with Carlee

Dill pickles have become a full-blown obsession in my kitchen lately. I’ve always liked them, but recently I find myself thinking about them constantly. Maybe it’s the endless stream of social media recipes featuring dill pickle everything, but once I started seeing dip after dip in my feed, I knew I had to try one.

This version caught my eye because it seemed a little different from the others, so I made it for book club night. Blueberry absolutely loves dill pickles too, perhaps she’s been influencing me.

One thing I learned quickly: this recipe makes a lot. I cut it in half and still ended up with roughly two cups of dip, so the full recipe would be perfect for a larger gathering.

A few things I’d recommend if you make it:

1. Use finely shredded cheese. I used a thicker shred, and the dip felt a bit too cheese-forward. I preferred the flavor when the cheese stayed in the background instead of competing with the pickles.

   The thicker shreds also changed the texture more than I expected.

2. Go easy on the bacon bits. I didn’t add the full amount called for, and I’m glad I didn’t. Too much bacon started to overpower the dill pickle flavor.

   I actually ended up adding extra pickle seasoning to bring the pickle taste back to the front.

I couldn't find Pickle de Gallo from Grillos. I used their chips instead and pulsed them up in the food processor.

Overall, this was a fun, crowd-friendly dip with plenty of pickle flavor. If you’re currently riding the dill pickle trend like I am, it’s definitely worth adding to your snack rotation.

Dill Pickle Dip

Recipe from Instagram (can't remember the account)

Makes A TON

24 oz sour cream

8 oz Whipped cream cheese

1 container of Pickle De Gallo by Grillos

2 c shredded cheese (Mexican blend or Monterrey are best)

Package of bacon bits

One Dano's dips packet (Dill if you can find it)

Mix all this together and let it sit for a couple of hours before serving.