When I was young–10 years old or even younger–Mom used to buy this dill pickle dip. It was creamy, tasty stuff with chunks of dill pickle in it. It was my favorite dip for potato chips. It was a real treat whenever Mom would get some or, when it became unavailable, she would make some from a recipe she obtained somewhere.
When Debra and I were planning a pool party here shortly after we bought the house, I got to thinking about that dip and called Mom to see if she still had the recipe. She did, and I wrote it down. I think I’ve since lost that piece of paper, but the recipe is real simple. Debra and I make it from time to time. Some friends say it’s addictive and they’ve named it “Pickle crack.”
Here’s what you need:
- 16 ounces of cream cheese
- 16 ounces of sour cream
- A 24 ounce jar of kosher dill pickles
- Garlic powder (not garlic salt!)
- Dill weed (fresh if you like, but the dried stuff works great)
- A mixing bowl that will hold a bit more than a quart
- A fork (for mixing)
- A knife (for cutting pickles)
- A bag of potato chips (for taste testing)
It’s easier if you leave the cream cheese out of the refrigerator for an hour or two before you start. That’ll soften it up. But it’s not necessary.
Dump the cream cheese into the mixing bowl and start smashing it with the fork. I suspect there’s some technical term other than “smashing.” What I’m doing is making the stuff more spreadable. Otherwise it tends to clump. When the cream cheese is nice and creamy, add about half of the sour cream and mix it in. Once that’s thoroughly mixed, add the other half of the sour cream and mix it in until you have a nice uniform mixture.
Put that aside, open the pickle jar, and grab your knife. Start dicing pickles. 1/4 inch (6 mm) chunks are good. You can go smaller if you like. Or larger, if that’s your thing. I like to stay around 1/4 inch, but this is definitely a matter of taste. Debra likes to use the onion chopper to dice the pickles. That works, but I kind of like cutting them with a knife.
In any event, chop up a bunch of pickles and mix them in with the sour cream and cream cheese. I like my dip really chunky, so I typically chop all the pickles in the jar and throw them in. Others might like a little less pickle.
If the mixture is too thick (again, it’s a matter of taste), you can pour some pickle juice from the jar into the mixture to thin it a bit. Be careful, though. This is dip for potato chips, not for a veggie tray. Although I have used it for that once or twice. Carrots dipped in pickle dip is pretty good.
If you like garlic, add some garlic powder. Start with just a bit. Mix it in. Taste it. Maybe add some more. Same with the dill. If you want to accentuate the dill taste, throw in a bunch of dill weed. I suggest you exercise restraint, though. Mix the stuff up real good and then set it in the refrigerator overnight for the flavors to permeate. Pull it out in the morning and mix it up. Taste it. Add more seasoning as you see fit.
This stuff is quick to make and people really do seem to like it. Give it a try if you’re looking for a new taste treat for your potato or other chips.