Liven up the cream cheese in your fridge with the tanginess of dill pickles in this homemade dill pickle cream cheese bagel spread recipe. The light, silky cream cheese spreads perfectly across your bagels or toast in the morning, while the sharp dill pickle flavor adds a delicious, salty and sour kick.
Like compound butter, you can mix cream cheese with a variety of herbs, spices and other flavors. I've always had my breakfast bagels with cream cheese and pickles so naturally I combined those flavors to create this bagel spread; it adds a nice, salty crunch. But I also have a kimchi cream cheese spread you might like.
The nice thing about this recipe is you can mix it early and store it in the fridge, then break out your favorite spread when it's breakfast time!
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🥒 Dill Pickle Cream Cheese Ingredients
- cream cheese - The brick kind--I use Philadelphia. Make sure you soften the cream cheese before you begin by leaving it at room temperature for 30 minutes to 1 hour, microwave it for 15 to 30 seconds or placing the unopened package in warm water for about 20 minutes.
- pickle juice - The brine from the pickle jar.
- pickles - Go for high-quality crunchy pickles.
- sweet green pickle relish - The relish really elevates the flavor of the spread with a bit of sweet tang.
- freshly chopped dill - For a pro technique: check out my tutorial for how to chop dill.
- mustard - I use classic American mustard but if you wanted to try a different mustard like Dijon or spicy brown mustard, let me know how it turned out.
*Check recipe card for ingredient amounts.
🔪How to Make it
Step 1. Combine. In a medium bowl, combine the softened cream cheese, pickle juice, relish and mustard with an electric mixer.
Step 2. Fold. Fold in the diced pickles and dill with a spatula. Season with salt (if needed), to taste.
Chef's Note: An electric mixer works best to combine the cream cheese mixture until nicely whipped, but you can also use a fork or wooden spoon.
Step 3. Serve. Serve on bagels, toast or crackers or serve it as a dip for tortilla chips.
Pro Tip: If you would like it to be a thinner consistency to use it as a dill dip, simply mix in more of the brine or a bit of milk. This recipe doesn't use sour cream but that is another addition that would make it more dippable.
🍽Serving Suggestions
- Once you've prepared your spread, you can schmear it on bagels, toast, buttered toast points, crackers, etc.
- Serve it as an appetizer dip with breadsticks, chips or crackers.
- Slather it on burgers and sandwiches for added flavor.
- You could even experiment with dinner entrées that need a creamy spread.
- If you're looking for a healthier snack, serve your cream cheese with raw vegetables like carrots, celery, cherry tomatoes--or even pickles if you can't get enough.
- For extra protein, slice up some of these easy pickled eggs or add crispy bacon and layer them onto the bagel with the spread.
🌡️Storage
Fridge: Once you've mixed the spread, store it in the fridge as soon as possible. Most store brands come with preservatives that slow the growth of bacteria. However, since we’ve added fresh ingredients, your cream cheese will be best if you eat it within one to two weeks. Place it in a sealed container so that it maintains its soft, creamy texture.
Freezer: You can also freeze your cream cheese spread for up to 2 months, but note that the freezing process will change the texture. The cheese might be grainy and crumbly when thawed from the freezer, so I do not recommend it. At that point you would only want to use it for baking, casseroles or in anything that will hide the texture.
❓Recipe FAQs
Pickles go with a variety of cheeses including brie, feta, havarti and cheddar, but my favorite is cream cheese.
You can, but I would start with a small amount if using dried and add more to taste.
❤️More Dill Recipes You Will Love
If you tried this 🥒 Dill Pickle Cream Cheese Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Dill Pickle Cream Cheese
Ingredients
- 8 ounces cream cheese - 1 brick--softened
- 1 tablespoon pickle juice - from the pickle jar
- 3 tablespoons pickles - diced
- 2 tablespoons sweet green relish
- 1 tablespoon fresh dill - finely chopped
- 2 teaspoons mustard
- salt - to taste
Instructions
- In a medium bowl, combine the softened cream cheese, pickle juice, relish and mustard with an electric mixer.
- Fold in the diced pickles and dill with a spatula. Season with salt (if needed), to taste.
- Serve on bagels, toast or crackers or serve it as a dip for tortilla chips.
Notes
- For mixing: An electric mixer works best but you can also use a fork or wooden spoon to combine the cream cheese mixture.
- Consistency: If you would like it to be a thinner consistency to use it as a dip, simply mix in more of the brine or a bit of milk.
- Pro tips for chopping dill: You can check out my tutorial for how to chop dill here to see the proper technique.
- Fridge storage: Store in an airtight container in the refrigerator for up to 2 weeks.
- Freezer storage: You can also freeze your cream cheese spread for up to 2 months, but note that the freezing process will change the texture. The cheese might be grainy and crumbly when thawed from the freezer, so we do not recommend it.
- Dried dill substitute: You can use dried dill, but I would start with a small amount and add more to taste.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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