Recipe courtesy of Katie Lee Biegel
Cheesy Dill Pickle Dip
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 341 mg
Dill pickle everything keeps popping up in my social media feed, and I have to say, I'm here for it. I love just about anything dill pickled (I'm making it a verb now). This dip is divine. Try the leftovers spread on a sandwich, or scooped on a slice of baguette, sprinkled with cheese and put under the broiler.
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 61 mg
- Sodium
- 341 mg
Ingredients
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Directions
- Place the oven rack in the top third of the oven. Preheat the oven to 350 degrees F or preheat a grill for indirect heat. (Light one side of the grill, leaving the other side unlit. Heat to 350 degrees F.)
- In a large bowl, mix together the cream cheese, sour cream, mayonnaise, dill pickles, dill, garlic powder, onion powder, salt, pepper and garlic.
- Place in a 1 1/2- to 2-quart casserole dish or cast-iron skillet that is able to go on the grill.
- Bake the dip until warmed through or cook over indirect heat on the grill, 20 to 25 minutes. Preheat the broiler, then allow to broil until the top is golden brown and bubbly, a minute or so.
- Allow to cool for 5 minutes. Garnish with additional fresh dill and serve with butter crackers and crudités.
