This is an absolutely wonderful appetizer for hot days! I’m not normally a big fan of dill pickles, and yet I find it perfectly hits the spot on those sweltering days . . . and considering that there’s never any left when I take it to a potluck, I think others also like it!
I got the idea after someone made wonderful dill pickle rolls (slice of ham, spread with cream cheese, then place a dill pickle on top and roll up, then cut into 1/4″ slices) and wanted the same flavor but with a lot less work.
Dill Pickle Dip
Ingredients
- ½ cup dill pickle relish
- 8 ounces soft cream cheese
- ½ teaspoon garlic power if pickle relish does not have garlic
- 1 6- ounce can ham drained and broken
Instructions
- Mix dill pickle relish, cream cheese and garlic thoroughly, then mix in ham chunks. Place in serving container.
- Good served with Triscuits, pretzel sticks and pita chips – the dip is fairly thick so dipping items need to be sturdy.
Notes
Substitutions/variations:
- Chop dill pickles if dill relish is not available
- Add a bit of mayonnaise, sour cream, milk or dill pickle juice if dip is too thick
- Substitute sour cream for the cream cheese
- Small cans of ham – about the size of tuna cans – can generally be found near the tuna. You can also use roughly chopped deli ham – or leftover baked ham.
- Substitute a can of drained tuna (or smoked tuna) for the ham – be careful to mix in gently so it doesn’t turn to mush
- Omit the meat for a vegetarian version
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Anonymous says
Kristin Carson
Donna Blagg says
Sounds good, with a bit of crunch. Thanks Carolyn. I will certainly give it a go.
I make something similar (but with no ham or other protein) using a healthy tablespoon of dried dill from the spice section of the market and add a bit of garlic powder and salt to taste. I’ve made this using cream cheese, sour cream, or whipped cottage cheese.(or a combination of these) Even better the second day.. I call it dilly dip. It only works as a spread with cream cheese. A variation is to use curry powder instead of dill. Adjust curry powder to taste. So simple to make and will last a few days in the frig if not taking to a potluck.. I’ve not tried the curry mix with added chutney, but I can see how well that might work.
Gary Arrasmith says
Just made this for a snack tonight , I used sweet relish , (all I had ), Boy it is very good , I’ll try other types of relish , and pickles next time .
Dave Skolnick (S/V Auspicious) says
Mmmm. Triscuits.
Ellie says
I’m totally going to make this the first time I can find dill pickles here in Guatemala! Looks delicious!! Thank you!!