Awesome homemade dip recipe served best with potato chips. Simple to make and simply wonderful to consume. Feel free to adjust ingredients to personal tastes. If you love pickles, you will never buy a store-bought dip again. Serve cold or at room temperature with potato chips.
I’ve made this divine dip twice. The first time was with no variation. The second time (today) was with fresh, organic garlic (minced), and Old Bay seasoning instead of Worcestershire. Both were winners, but the fresh garlic wins, hands down.
found this recipe because my 91 year old father-in-law couldn’t remember his dill pickle dip recipe! I had never tried it. My changes were the amounts of dill, garlic, and worcestershire sauce used: I cut back to 1 teaspoon of each. It was still so delicious and was quickly devoured! I have made it twice now and will continue to. The next time, I will try the zesty dills as other reviewers have mentioned. Either way, this is a favorite now! Thank you for sharing.
- 16 ounces cream cheese, softened
- 9 ounces dried beef, chopped
- 16 ounces baby dill pickles, drained and chopped
- Crackers for serving
- Cream together cream cheese, pickles and dried beef. Chill until ready to eat.
- Serve over crackers. Refrigerate leftovers.