Dill Pickle Dip

Name: Dill Pickle Dip
Prep time: 10 min
Ingredients: 8 oz ⅓ less fat cream cheese (softened to room temperature); 1 cup plain nonfat Greek yogurt (I use Fage 0%); ¼ cup dill pickle juice (from a jar of dill pickles); 1 tablespoon chopped fresh dill weed; 1 teaspoon ranch seasoning ((I use Hidden Valley Original Ranch Salad Dressing and Seasoning Mix)); ¼ teaspoon garlic powder; 1 cup finely chopped dill pickles (I use Claussen Kosher Dills); salt and black pepper (to taste)

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Prep Time: 10 minutes

Servings: 12

chip dip cream cheese veggie dip

Ingredients

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8 oz ⅓ less fat cream cheese (softened to room temperature)1 cup plain nonfat Greek yogurt (I use Fage 0%)¼ cup dill pickle juice (from a jar of dill pickles)1 tablespoon chopped fresh dill weed1 teaspoon ranch seasoning ((I use Hidden Valley Original Ranch Salad Dressing and Seasoning Mix))¼ teaspoon garlic powder1 cup finely chopped dill pickles (I use Claussen Kosher Dills)salt and black pepper (to taste)

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Instructions

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Step 1

Place the cream cheese and yogurt into a large mixing bowl. Use an electric hand mixer (you can also mix it by hand, but the hand mixer is less work) and mix until completely combined and smooth.

Step 2

Add the pickle juice, dill, ranch seasoning, and garlic powder and stir with a spoon or silicone spatula until mixed. Add the chopped pickles and stir until they’re evenly distributed throughout the dip. Add salt and black pepper to taste. Refrigerate for one hour or until serving (chill time is optional but enhances the flavor).