Sparks from the Kitchen

Recently I’ve seen a ton of ‘dill pickle dips’ floating around online. I LOVE dill pickles but felt they could be improved on a bit-some used dried dill or just cream cheese so I came up with my own.  The scallions add another layer of flavor and the fresh dill really ties everything together.

I served it with some delicious super crunchy kettle chips for a St. Patrick’s Day app.

It can be made ahead of time and put into the fridge for hours until you’re ready to serve it.

Scallion & Dill Pickle Dip

Ingredients:

• 4 ozs. reduced fat cream cheese, at room temperature (not fat free neufchatel cheese)
• 1/2 cup very finely chopped dill pickles (please get the freshest, best quality pickles that you can)
• 2-3 tbsp dill pickle juice (to taste and texture)
• 1 tbsp fresh dill, chopped small
• 1 tbsp low fat sour cream
• 2 scallions, green and white, chopped into 1/4-1/8 sized pieces

Instructions:

1. In a medium bowl mash the cream cheese to make sure it’s fully softened.
2. Add the rest of the ingredients (2 tbsp of the juice to start with, add the additional after mixing if desired) except the scallion and mix well to combine.
3. Gently fold in the scallions until incorporated.
4. Chill for at least 30 minutes and up to 12 hours before serving.
5. Serve with crispy potato chips.