Oh goodness, how I love them. And the apple doesn't fall too far from the tree, my little man is pickle obsessed too. Salty, sweet, sour; it doesn't matter we're a fan of them all.
Fried dill pickles are on of my all time favorite foods. I mean, seriously, what's not to love about them? Tart, tangy, crunchy pickles coated in a salty, crispy batter and dipped in cool ranch. I love those things.
But, during the summer months, the last thing any of us really want to do is stand over a huge pot of bubbling oil in the 100 degree temps frying anything. Soooo...what's a fried pickle lover to do? Whip up a dip that will hit all those notes without all that work.
This dill pickle dip is just the ticket.
A mix of tangy cream cheese, rich Greek yogurts and creamy mayonnaise is whipped together and then seasoned with garlic, dill weed, a splash of dill pickle juice and diced dill pickles. This stuff is amazing. Cool, creamy, and crunchy. Swipe a crispy, salty potato chip through it and you've got the perfect balance of flavors.
Dill Pickle Dip
4 Oz Greek yogurt cream cheese
3 Tbsp mayonnaise
1/4 Cup Greek yogurt or sour cream
1/4 Tsp garlic powder
1/2 Tsp dry dill week
2 Tbsp dill pickle juice
1/4-1/3 Cup diced dill pickles
Place cream cheese in a bowl and beat on high until smooth. Add the mayonnaise and yogurt and mix until combined. Add the garlic powder, dill week, and dill pickle juice and mix. Once all ingredients are incorporated, add the diced pickles and fold in.
Place in a serving dish, cover and refrigerate until ready to serve.
Recipe source: A Lynsey Original