It’s a short debate until I concede the first blog I get asked about All. The. Time. is my Pickle Dip Recipe. I don’t know if it’s the simplicity, or the salty-creaminess, but there is something magical in that dip! So I wanted to play off that dip, and here we go! (Now the question is: Which will be the most popular going forward?!?)
- 8 ounces Cream cheese (softened)
- 1 cup Dill pickles, chopped
- 1/2 tsp Garlic powder
- 1 1/2 cup Grated Cheese (ex: mozzarella, cheddar or colby)
- 4 tsp Dill weed (fresh if available), divided
Mix all ingredients, except 2 tsp dill.
Form into a ball.
Refrigerate for about 15 minutes or longer.
Roll/Sprinkle with reserved 2 tsp chopped dill weed until coated.
Serve, or refrigerate until serving time. Refrigerate at least an hour to be firm before serving.
Serve chilled with crackers or fresh vegetables.