Dill Pickle Cream Cheese
Liven up the cream cheese in your fridge with the tanginess of dill pickles in this homemade, dill pickle cream cheese spread recipe. The light, silky cream cheese spreads perfectly across your bagels or toast in the morning.
Servings: 16 tablespoons
Calories: 52kcal
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
Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
