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christmas pickle dip

cataharin avatar
Recipe by
Cathie Valentine
@cataharin
Graniteville, SC

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.

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yield 2 to 3 dozen
prep time 20 Min
method Refrigerate/Freeze

Ingredients For christmas pickle dip

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

How To Make christmas pickle dip

  • 1
    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).
  • 2
    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.
  • 3
    Serve with crackers, veggies, corn chips or ridged potato chips. This dip will not last too long!!
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