Way back when Captain Cavedweller and I first wed, he introduced me to his favorite dill pickle dip. I much preferred ranch dip, but he loved it.
Then the manufacturer stopped making it and it was a sad, sad day for CC.
Fast forward to a few years ago when I happened upon a recipe for dill pickle dip. It tastes exactly like the dip he used to love so much. Best part? It’s so easy to make!
If you love dill pickles, you are sure to enjoy this dip.
The ingredients are simple and few.
You start by draining the pickles on paper towels. It’s important they are dry and not overly juicy.
Then you just chop them into little bits of pickle-y goodness.
Stir in the remaining ingredients, cover, and refrigerate for at least an hour (but overnight is even better because the flavors have time to blend).
2 cups of Nalley Dill hamburger chips, drained and blotted dry
2-3 tablespoons pickle juice
1 cup sour cream
3 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
Drain juice from pickles, set aside. Place pickles on paper towels, blotting dry (if they aren’t dry, your dip will be runny). Pulse them in the food processor to chop or chop by hand.
Mix pickles, sour cream, mayonnaise and Worcestershire sauce. Slowly add pickle juice until dip is a good consistency. The more juice you add, the better the pickle flavor – just don’t overdo or you’ll have runny dip.
Serve with potato chips or crackers.
Refrigerate any leftovers.
Makes approximately 1 1/2 cups of dip.