Dill Pickle Dipyum Recipes

DILL PICKLE DIP

My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota

Provided by Taste of Home

Categories Appetizers Snacks

Time 10m

Yield 3 cups

Number Of Ingredients 6

Dill Pickle Dip image

Steps:

In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.

Nutrition Facts : Calories 108 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
Optional: Ridged potato chips or pretzels

PICKLE DIP

Awesome homemade dip recipe served best with potato chips. Simple to make and simply wonderful to consume. Feel free to adjust ingredients to personal tastes. If you love pickles, you will never buy a store-bought dip again. Serve cold or at room temperature with potato chips.

Provided by James B

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 18

Number Of Ingredients 7

Pickle Dip image

Steps:

Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 1.9 g, Cholesterol 19.2 mg, Fat 7 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.4 g, Sodium 216.9 mg, Sugar 0.3 g

Ingredients

1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 cup finely chopped dill pickles
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dill weed
¼ cup dill pickle juice, or to taste

DILL PICKLE DIP.....YUM!!

This is a fabulous dip for potato chips! A little different than traditional dill dip, but oh so easy to get addicted to! Typically I'll double this recipe for a party, and making it a day or two ahead of time just makes it that much better! Stick with real mayo, light or regular, however, as I once made it with Miracle Whip and it wasn't nearly as good. I hope you enjoy it!

Provided by KeithsKelly

Categories Lunch/Snacks

Time 5m

Yield 1 1/4 cups, 10-12 serving(s)

Number Of Ingredients 5

Dill Pickle Dip.....yum!! image

Steps:

Combine all ingredients well.
Chill.
Serve with chips, crackers or rye bread.

Nutrition Facts : Calories 78.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 8.1, Sodium 156.5, Carbohydrate 5.4, Fiber 0.2, Sugar 0.8, Protein 0.5

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon dill weed (to taste)
1 tablespoon pickle juice
1/4 cup dill pickle relish or 1/4 cup chopped dill pickle

DILL PICKLE DIP

This was served at our Easter lunch and was devoured. Serve with chips or crackers.

Provided by Mamooshka

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

Dill Pickle Dip image

Steps:

Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

Nutrition Facts : Calories 69 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.1 g, Sodium 288.4 mg, Sugar 0.3 g

Ingredients

1 (8 ounce) package cream cheese, at room temperature
1 cup chopped dill pickles, or more to taste
¼ cup finely chopped sweet onion
2 tablespoons pickle juice, or more to taste
1 teaspoon dried dill weed
½ teaspoon kosher salt
1 pinch freshly ground black pepper, or to taste

DILL PICKLES

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

Dill Pickles image

Steps:

Combine the salt and water in a pitcher and stir until the salt has dissolved.
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

Ingredients

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

More about "dill pickle dipyum recipes"

GRANDMA'S DILL PICKLE RECIPE • LOVELY GREENS

Web Aug 10, 2018 1-2 whole Dill flower heads per quart 1/2 tsp Peppercorns per quart 2 cloves of Garlic per quart Water White vinegar Sea salt or …
From lovelygreens.com
5/5 (6)
Total Time 1 hr 15 mins
Category Appetizer
Calories 64 per serving

Sterilize your preserving jars with either boiling water or by placing them in an oven at 130°C/265°F for thirty minutes. Whatever your method of sterilization, allow the jars to cool before packing them with your ingredients. While they're cooling, take your jar's lids and place them in bowl of boiling hot water. Leave them there until you need to fit them onto the jars.
Wash your gherkins and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened. For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
Make the brine: for approximately every four quarts of tightly packed gherkins you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved. Let this cool until just warm and then pour it into each of the jars, filling to a centimeter (just less than 1/2") below the top of the jar's brim.
Clean the tops of the jars then fit on your preserving lids and screw the rings on. Most every preserving recipe will tell you to not over-tighten the rings but in my experience I've found that it's best to twist them on fully but not super tight. If they're too loose then the contents of your jars can leak out in the water bath.

Dill Pickle Dipyum Recipes

DILL PICKLE DIP

My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota

PICKLE DIP

Awesome homemade dip recipe served best with potato chips. Simple to make and simply wonderful to consume. Feel free to adjust ingredients to personal tastes. If you love pickles, you will never buy a store-bought dip again. Serve cold or at room temperature with potato chips.

DILL PICKLE DIP.....YUM!!

DILL PICKLE DIP

This was served at our Easter lunch and was devoured. Serve with chips or crackers.

DILL PICKLES

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

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