Dill Pickle DipPrint Print Without Images
Yes, dill pickle dip! It might sound a little strange, but everyone who has tried it absolutely loves it. When you make it, you’ll want to have some salty pretzel sticks handy for dipping, and your favourite local craft beer to complete the ensemble. I originally found this recipe on the Noble Pig blog, run by a winery in Oregon (which is on my travel list!). I love all the easy and foolproof recipes she posts on her blog. And if you love pickle recipes, her website has a few interesting ones including a dill pickle soup, one of her most popular recipes!
Once you try it, you’ll be inspired to preserve dill pickles so that you’ll always have a jar on your shelf ready for this recipe. If you’re planning on picking up some Lepp Farm-grown cukes this summer to pickle, I’ve got to tell you – you have until the end of August to do so! This time of the year, it’s always best to call ahead and reserve a case of cukes so that you won’t be disappointed.
If you do happen to miss this pickling season, we’ve got you covered. Just look for Goodies by Thelma – Spicy Dills with a Difference in the market, those pickles were made with our pickling cukes! This is another great way to continue eating local out of season – grown local and made local!
And now, onto the recipe!
- 1 (8 oz) package cream cheese, softened
- 1/3 cup diced red onion
- 1/4 cup pickle juice
- 2 teaspoons finely chopped garlic
- 1 teaspoon Chesapeake Bay or Old Bay seasoning
- 1 teaspoon coarse ground pepper
- 2 cups diced pickles (Goodies by Thelma is made with Lepp Farm-grown pickling cukes)
In a large bowl add cream cheese, red onion, pickle juice, garlic, Chesapeake Bay or Old Bay seasoning and pepper. Combine with a hand mixer until smooth. Stir in pickles and mix until fully combined. Refrigerate at least 3 hours and up to three days before serving. Don’t skimp on letting it sit for a bit as it definitely needs time for the flavours to blend!