Prep Time: 10 minutes
Chill Time: 1 hour
Servings: 8–10

Ingredients

• 8 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1½ cups finely chopped Grillo’s pickle chips or spears
• 2 tablespoons pickle brine (from the jar)
• 2 tablespoons chopped fresh dill
• 2 green onions, thinly sliced
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Instructions

Beat the cream cheese until completely smooth.

Mix in the sour cream, mayonnaise, and pickle brine until creamy.

Fold in the chopped pickles, fresh dill, green onions, garlic powder, onion powder, and black pepper.

Cover and refrigerate for at least one hour to let the flavors blend together.

Give the dip a quick stir before serving and garnish with extra chopped pickles and fresh dill if desired.

Texas Girl Cooks Tip

The secret to a thick, flavorful pickle dip is to pat the chopped pickles dry with a paper towel before mixing them in. You’ll still get all that delicious pickle flavor without watering down the dip.

Serve With

• Wavy potato chips
• Kettle chips
• Pretzel crisps
• Ritz crackers
• Club crackers
• Fresh veggies
• Toasted baguette slices

Storage

Store covered in the refrigerator for up to 4 days. Stir before serving if any liquid separates.