Recipe
- Serves: 8
- Source
- Contributor: Kate
Ingredients
- 8- ounces cream cheese, softened
- 1/4 cup sour cream
- 1.5 cup finely diced dill pickles
- 1/2 cup finely diced pickled jalapeños
- 2 tablespoons grated yellow onion
- Let the onion dry before grating to avoid a sharp onion flavor in the dip
- 2 tablespoons dill pickle juice
- 1 tablespoon jalapeño pickle juice
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon dried dill weed
- 1 teaspoon onion powder
- Pinch cayenne
- Salt
- Sliced cucumber and crackers for serving
Instructions
- Mix the cream cheese, sour cream, dill pickles, jalapeno pickles, grated onion, dill pickle juice, jalapeno pickle juice, Worcestershire sauce, garlic powder, dill weed, onion powder, and cayenne until smooth and well blended. Taste and adjust seasonings, adding salt to taste.
- Chill for at least an hour for the flavors to meld.
| Nutrition Facts | |
| Calories | 115 |
| Fat | 11 |
| Saturated Fat | 3.1 |
| Cholesterol | 36.2 |
| Sodium | 915 |
| Carbohydrates | 2.3 |
| Sugars | 1.4 |
| Fiber | 0.3 |
| Protein | 2 |
CategoryRecipesAppetizers