Dill Pickle Wrap Dip
The classic Dill Pickle Wraps you love - in an easier to make, but just as delicious dip! With only 4 ingredients and less than 10 minutes to make, this will be your go-to appetizer!
Servings: 16 servings
Equipment
Ingredients
- 1 package cream cheese, softened 8 ounces
- 1 cup sour cream
- 1 cup dill pickles drained and finely chopped
- 1 jar dried beef, finely chopped 2.5 ounces
- assorted crackers or fresh veggies for serving
Instructions
- In a medium mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add the sour cream and continue beating until fully combined and creamy.
- Stir in the chopped pickles and dried beef until well incorporated.
- Cover and refrigerate for at least 2 hours before serving to let the flavors meld.
- Serve chilled with crackers or cut veggies.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep chilled until ready to serve.
♨️ REHEATING
- This dip is best served cold. Do not reheat.
❄️ FREEZING
- Not recommended for freezing. The texture may become watery when thawed.
💡 TIPS FOR BEST RESULTS
- Pat the pickles and the beef dry before mixing to avoid excess moisture.
- Chill the dip for at least 2 hours before serving.
- Rinse the dried beef before chopping to reduce saltiness, if desired.
- Use full-fat cream cheese for the best texture.
🍳 ALTERNATE COOKING METHODS
- None needed. This is a no-cook recipe.
♻️ LEFTOVERS
- Use leftovers as a sandwich spread.
- Try stuffing into celery sticks or scooping with tortilla chips for a snack.
Nutrition
Serving: 2tablespoons | Calories: 97kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 200mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.3mg
