You know how it goes, you take a look in the fridge for something to eat and there’s a big jar with one lonely pickle spear floating and bobbing in a sea of pickle juice. You eat that pickle and are just about to pour the juice out…what do you do when faced with this “dill-ema?”
Here’s a dippable, spreadable, all-around great recipe to get you started on your pickle juice journey.
Ingredients
- 8 oz cream cheese, softened
- 1 ¼ cup dill pickles, finely chopped
- 1 cup sour cream
- ¼ cup dill pickle juice
- 1 Tbsp plus 1 tsp fresh dill
- ½ tsp garlic granules
- ¼ tsp ground coriander
- Salt and freshly ground black pepper to taste
- Optional: ¼ – ½ cup diced green chilis – we like Los Roast New Mexican Green Chile
Directions
- Set aside ¼ cup chopped dill pickles and 1 tsp dill for garnish.
- Using a hand mixer, beat cream cheese, sour cream and pickle juice until smooth in a small bowl. (You can also combine by hand but the mixer will give you a smoother texture.) Still in other ingredients and refrigerate ½ – 2 hours for flavors to meld.
- Garnish with reserved dill pickles and dill and serve with chips, stuffed in celery, on baked potatoes, with chicken wings, fill your bathtub so you can do the backstroke in it…