Ingredients
Scale
- 1 1/4 cup dill pickle sandwich chips, chopped
- 12 oz cream cheese, room temperature
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh parsley, minced
- Zest of 1 lemon
- Juice of 1/4 lemon
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
Instructions
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy with no lumps.
- Add the chopped pickles, dill, chives, parsley, lemon zest, lemon juice, pickle juice, garlic powder, and onion powder.
- Gently fold everything together until evenly mixed.
- Taste and add salt if needed.
- Chill the dip in the refrigerator for at least 10 minutes before serving.
- Serve with chips, crackers, or veggie sticks.
Notes
Work with room temperature cream cheese to cut mixing time. Store in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg