I believe sauces, spreads, and dips make everything better. If the world could be smothered in a rich, savoury sauce; or in a cheesy, salty dip; then the world would be a better place! 😉 Maybe I’m the only one that fantasizes like that.
It’s my mother’s fault. I grew up in a house where sauces and dips were the main. Well, not literally, but most certainly the highlight of some meals. My mother could make a sweet and sour meatball sauce, or a red savoury chicken sauce that could possibly end the wars in the Middle East!
I live about a 90 minute drive away from my mother, and whenever I talk to her, which is usually every Saturday and Sunday, she’ll make mention of something saucy that she’s made, or she’ll wish that I could drop by and cook something for her. Since she’s been diagnosed with cancer for a second time, her chemo treatments sometimes rob her of the energy it takes to get into her kitchen and bake her favoured Barbequed Chicken – she makes the sauce from scratch, of course, which is what we talk about, because what’s so great about plain baked chicken? Nothing!
My mother passed her love of sauces onto me. Even on pasta dishes, I need to have extra sauce! That is where my love of dips must have stemmed from as well. Like this Dill Pickle Dip!
I swear – and if you tell anyone this, I’ll deny it – when I was in college, I must have spent thousands of dollars on that Philadelphia Cream Cheese Dill Pickle Dip stuff. I was addicted to it! There were many nights when that and a bag of chips was dinner. As I got older though, I lost my desire for the taste of store-bought dips. Homemade dips are the best! They are so much healthier and you get way more dip for the amount of money!
Check out my Baked Goat Cheese Dip in Marinara Sauce, or my Baked Triple Cheese Nacho Dip if warm or hot dips are more suited to your tastes! Or just stick around here and we’ll get right back to this Dill Pickle Dip, which is thick and dilly and salty! Here’s the recipe:
- 1 tablespoon onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- 5 jarred dill pickles - get the largest pickles in the jar - Bick's Polski Ogorki are our favourite!
- 1 8ounce package cream cheese
- 1 cup sour cream, 14%
- Place all ingredients into a food processor and pulse until all of the ingredients are blended together.
- Scoop dip into a food-safe dish with a lid and refrigerate for at least two hours. This will allow the dip to firm up.
- Optional - finely dice an extra pickle and stir it into the dip when you're ready to eat. This adds a little chunkiness, but it's up to you. Some people prefer smoother dips.