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.
Delicious summertime dip -- totally hits the spot on sweltering days
- 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
- 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
Keto/LCHF in moderation - 5g carbs per portion (1/8 of total)
Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes (no email required):Learn more.