Christmas Pickle Dip Recipes

CHRISTMAS PICKLE DIP

Christmas Pickle Dip image

My daughter loves Christmas pickles (the dill pickle spears with cream cheese covering them and dried beef wrapped around them). She wanted a dip that would go with sliced veggies and chips at a party she was hosting. We had heard of dill pickle dip, so we researched it and came up with our own twist. We love spicy food, hence the cayenne pepper addition. This dip is so yummy if you are a lover of dill pickles.

Provided by Cathie Valentine @cataharin

Number Of Ingredients 6

Ingredients

24 ounce(s) jar of whole baby dill pickles-reserve pickle juice
4 1/2 ounce(s) jar of dried beef (near canned tuna)
24 ounce(s) cream cheese, softened
1/4-1/2 teaspoon(s) cayenne pepper--optional
1/4-1/2 teaspoon(s) garlic powder-optional
1/4-1/2 teaspoon(s) onion powder-optional

Steps:

Bring cream cheese to room temperature. Next,chop the pickles into tiny pieces, then thinly chop the dried beef. Add some reserved pickle juice to softened cream cheese (about 1/3 to 1/2 cup). Mix with a spatula until smooth and creamy. (Note-the more juice the creamier the texture and the more pickle taste). Finally add the chopped pickles and dried beef. Stir until evenly mixed. Add more pickle juice at this point if the dip is too stiff. Refrigerate for 6 hours or overnight (for best results).
I add a little cayenne pepper to give the dip a little kick. this is optional. Another option, is adding a little garlic powder and onion powder. Or, you can just make the basic recipe, all are great.
Serve with crackers, veggies, corn chips or ridged potato chips. This dip will not last too long!!

PICKLE DIP

Pickle Dip image

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

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

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

DILL PICKLE DIP

Dill Pickle Dip image

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

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

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.

DILL PICKLE DIP

Dill Pickle Dip image

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

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

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

CHRISTMAS PICKLES

Christmas Pickles image

A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still "Dr. Rhodes' pickles." These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving-and it's a tasty twist on the classic Christmas pickle tradition. -Patricia Martin, Shelby

Provided by Taste of Home

Time 35m

Yield 6-1/2 quarts.

Number Of Ingredients 11

Ingredients

1 gallon whole dill pickles
11-1/4 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1 tablespoon whole cloves
3 to 4 jalapeno peppers, chopped
4 to 5 garlic cloves, minced
4 to 5 whole cinnamon sticks
1 pound whole candied cherries
3 jars (15 ounces each) pearl onions, drained
1 teaspoon olive oil

Steps:

Drain pickles, reserving juice; set juice aside. Cut pickles into 1/2-in. slices; set aside. In a large stockpot, combine sugar, vinegar, mustard seed, cloves, peppers, garlic, cinnamon sticks and pickle juice. , Cook over medium heat sugar is dissolved, about 10 minutes, stirring occasionally. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Discard cinnamon sticks. , In a large bowl, combine cherries, onions and pickle slices. Pour liquid over pickle mixture. Stir in oil., Cover and refrigerate for 48 hours, stirring occasionally. Divide mixture among jars. Cover and store in the refrigerator up to 1 month.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

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