This thick cream cheese dip chock full of dill pickle and sweet onion is for serious pickle fans! Dunk pretzels, vegetable sticks, crackers or chips in it or spread on a bun for a hamburger that’ll knock your socks off!
A note: Chopping your pickles finely will make it easier to dip on smaller dippables (thin pretzels, etc.) but chopping them more coarsely will make it better as a sandwich spread or for thick pretzel rods and such. Choose how finely to chop your pickles accordingly!
Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least 1 hour before serving.
This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.
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Rebecca, I made this dip tonight and it is really good. The only thing differently I did was instead of adding fresh onion, I added 1 tablespoon dried minced onions. I’m going to take it to a Christmas party this year and serve it with some Triscuit crackers. Anyone that likes pickles will love this dip. Thanks for sharing.
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