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
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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!!