10 minutes
A tangy and creamy dip featuring the bold flavors of dill pickles and fresh dill, perfect for pairing with potato chips.
Dill Pickles, finely minced
each
Dill, finely chopped
0 oz
Cream Cheese, room temperature
0 oz
0 oz
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
1. Prepare Dill Pickles
Take 5 large dill pickles and cut them into spears. Place them in a food processor and pulse until they are finely minced.
2. Add Fresh Dill
Add 1 cup (about 20 grams) of finely chopped fresh dill to the food processor with the minced pickles. Pulse until the dill is also finely minced.
3. Combine Remaining Ingredients
To the food processor, add 4 ounces (110 grams) of cream cheese, 1 cup (240 grams) of sour cream, 2 tablespoons of Dijon mustard, ½ teaspoon of sea salt, and ¼ teaspoon of freshly ground black pepper. Pulse until the mixture is uniform and creamy.
4. Adjust Seasoning and Chill
Taste the dip and adjust the seasoning if necessary. Transfer the dip to a container and refrigerate for up to three days.
5. Serve
Before serving, stir the dip well if it has loosened, and serve with your favorite potato chips.
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