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
Total Time: 10 minutes (can be made a day ahead)
Makes about 2 cups of dip
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
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.
Can be made ahead and refrigerated – also refrigerate any leftovers (if there are any)!
- 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 (see PassageMaker July/August 2015 for how to make real sour cream from non-refrigerated ingredients)
- 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
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