Dill Pickle Dip
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Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear!
You know those dill pickle wraps? The ones with the dried beef, the cream cheese and the dill pickle in the middle? You wrap them, and slice them into little delicious “sushi roll” looking bites of yumminess. They are a hit at all of the parties!
Well, just in time for New Year’s Eve festivities I am bringing you this dip, it tastes just like those wraps, but SO much easier to prepare.
^ PIN It and KEEP It On Hand ^
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I have to give photo credit to my niece for this recipe. Don’t you just love her Star Shaped Dip Bowl?
This past weekend, we had Christmas dinner at my in-laws, and everyone pitched in. I was on desserts, my nieces were on appetizers. Leah told me she was making this yummy dip, and I asked her to snap a picture. Don’t you just want to grab a spoon?
All you need are three ingredients, and a box of crackers for serving!
Chop up your dried beef and your dill pickles and cream your cream cheese until smooth using your mixer. Fold in pickles and dried beef, and Ta-Da — Dip is made.
This dip has gone crazy lately — so much talk about what to use as far as meat goes – I use one kind and ONE KIND only. I buy Hormel DRIED BEEF
This is what it looks like, it’s sold buy the deli meat in the refrigerated section. I hope this helps! I know that people have purchased the kind in the jar. Personally I have never used it. I am told it is rather salty? Some say they rinse it before using it and it’s been fine. I have always used this one kind and had success every time.
This stuff is seriously addicting. It vanishes right before your eyes. It quickly became an overnight sensation on my blog. The first week I posted it, the traffic was so heavy it actually shut my blog down!
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Dill Pickle Dip
Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear!
Ingredients
- 16 ounces cream cheese, softened
- 9 ounces dried beef, chopped
- 16 ounces baby dill pickles
- Crackers for serving
Instructions
Using your mixer, beat cream cheese until smooth.
Fold in pickles and dried beef. Chill until ready to eat.
Serve over crackers. Refrigerate leftovers.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 1432mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 18g
Nutrition isn't always accurate.
For more great dip recipes click here!
I made it, love it, but have too much remaining and would like to use it for a party next month. Will this dip freeze well for later use? Thanks!
Happy you liked it! I have not ever frozen it, myself. Sometimes cream cheese gets a little weird in the freezer. I think it would be worth the shot? Will you let me know how it works? I’d love to add that to the post for others if you are successful. 🙂 This might sound crazy – but it’s really good on bagels and sandwiches, too!
What is dried beef???
I buy the kind in the package that is by the deli meat in the store. I use the Hormel brand. They also make it in a jar but beware, because it’s A LOT saltier. I would recommend rinsing it before you use the jarred kind.
This dip is seriously soo good! I found a low sodium dried beef and then I added a couple spoonfuls of the pickle juice just cause I love pickles ?…creamy and delicious!
I am thrilled you love it!! It’s our favorite!
I love love this dish! It’s my go-to whenever I need to take a dish to share, and people always ask for the recipe!
Thanks for sharing that with me!
I cannot believe how easy and yet utterly delicious this dip is. And all from 3 simple ingredients! I’ll be making this again and again from now on. 🙂
I am so happy that you liked it! 🙂
Can I freeze your dill pickle dip?
I have actually never tried it. Sometimes when you freeze things with cream cheese the cream cheese gets kind of funky when it defrosts again. I’m sorry I am not of more help, but we just never have any left! 😉 It’s super good on bagels and sandwiches if you are looking to use another way? If you try it, would you let me know how it goes?
I made this for a gathering. It made so much! I would cut the recipe in half the next time. It was also very salty. I added sour cream to help dilute the salt. I used the dried beef in a jar. I would definitely rinse the beef more to get rid of some salt.
The dried beef in the jar is SO SALTY. I always use the kind in the package.
This looks so good! I bet this one won’t last long at a party!
Hi,
Would you be able to freeze batches of this dip?
Thank you,
Donna
Donna – I haven’t ever frozen it, because in my experience, cream cheese gets a little funky when it’s frozen. I always assumed that the dip would do the same thing?
Any ideas what to serve it with besides shredded wheat crackers
You can eat with any crackers that you like! It’s also delicious on raw veggies like celery or carrots, or even toasted bread. We eat the leftovers slathered on bagels! 😉
I am not a fan of dried beef so I use Buddig honey ham or their plain ham packages.
I’ve made this with krakus ham sliced thin from the deli. You diced it up & add to cream cheese mixture. I also pour a little of pickle juice in to make the cream cheese more creamy. You can also spread this on flour tortillas too & put in fridge for about an hour. Take out & cut into 1 inch slices & serve. You can make the dip a day before for both recipes.
I always get compliments & ppl ask for the recipe
Always nice to have another option!
I just made this but wish I’d of read comments first. I would of used honey ham for sweetness. I did add about 1 cup of Miracle Whip to add more creaminess and sweetness to cream cheese. Some shredded cheese would be good too.
Everyone had different tastes. I personally can’t imagine this being a sweet dip – I love the saltiness of the dried beef, and we love to spread it on crackers – so the texture is great for that. We are not fans of Miracle Whip in our house – but that is totally personal preference. That is the beauty of a recipe, to make it your own.