
Dill Pickle Dip
User Reviews
4.8
15 reviews
Excellent

Dill Pickle Dip
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Your guests will crowd the table when this amazing Dill Pickle Dip is brought out, and thankfully it takes only minutes to make more!
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Ingredients
- 8 ounces cream cheese softened
- ½ cup plain greek yogurt or sour cream
- 1 tablespoon pickle juice
- 3 tablespoons fresh dill chopped, plus more for garnish
- 1 cup dill pickles finely chopped, plus more for garnish
Instructions
- To a medium bowl, add the softened cream cheese and Greek yogurt. Use a hand mixer to blend them together until smooth. (You can do this by hand with a spoon if you prefer.)
- Add the pickle juice, dill, and chopped pickles to the bowl. Mix everything together by hand, until well combined.
- Refrigerate the dip for 1 hour to allow the flavors to incorporate together. (This step is optional but makes the dip taste better.)
- Garnish the top of the dip with more fresh dill and chopped pickles. Serve with your favorite veggies, crackers, or bread slices for dipping.
Equipments used:
Nutrition Information
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Serving
0.25cup
Calories
110kcal
(6%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
29mg
(10%)
Sodium
266mg
(11%)
Potassium
76mg
(2%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
426IU
(9%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 110 kcal
% Daily Value*
Serving | 0.25cup | |
Calories | 110kcal | 6% |
Carbohydrates | 3g | 1% |
Protein | 3g | 6% |
Fat | 10g | 15% |
Saturated Fat | 6g | 30% |
Polyunsaturated Fat | 0.4g | 2% |
Monounsaturated Fat | 3g | 15% |
Trans Fat | 0.001g | 0% |
Cholesterol | 29mg | 10% |
Sodium | 266mg | 11% |
Potassium | 76mg | 2% |
Fiber | 0.2g | 1% |
Sugar | 2g | 4% |
Vitamin A | 426IU | 9% |
Vitamin C | 1mg | 1% |
Calcium | 51mg | 5% |
Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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