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Burger with Dill Pickle SchmearI’m calling this a schmear.  But, you can call it whatever your little heart desires…a dip, a spread, a condiment…you get the picture.  If you enjoy dill pickles, you’re going to love this.  It is THE perfect “special sauce” to schmear on a burger!  Think about it….As I’ve mentioned in past posts (at least I think I have!), I’ve been cruising through my mother’s recipe box, revisiting some forgotten recipes and I ran across this one.  It came to my mother, by way of one of my aunts, who hailed from Texas.  I think this it may be a “Southern” thing.   Maybe it’s just a Texas thing.  It matters not, because it is really quite tasty and just a little different.  It’s great to dip pretzels in, and Dill Pickle Schmearit makes a terrific sandwich spread, particularly on a roast beef or roast pork sandwich, and it wasn’t horrible on a BLT, either.  Options!!

Without further ado, you just pretty much toss everything into a bowl, stir it up and store in the fridge for a bit, or longer.  It will keep for at least a week to ten days.  But, do make it at least a couple of hours ahead to allow the flavors to bloom.  I’ve made a few changes to the original recipe.  We’ll call it “updating”, okay?  I thought maybe dill pickle relish would work and it does.  Sort of.  Well-Drained Dill PicklesWhen I made this with well-drained, hand-diced dill pickle slices, I liked it much better.  I liked the consistency better, but it was still very tasty with the relish.  Dill Pickle SchmearI find it works best if I stir together the cream cheese, Greek yogurt (this is one of the changes!), and the herbs and spices.  This loosens the cream cheese up.  I prefer to use garlic granules, rather than fresh garlic, as fresh garlic tends to overpowers everything else.  Dill Pickle SchmearI stir in the shallots, then fold in the pickles  Dill Pickle Schmearand pickle juice; stir the whole thing together.  This so much better when you make it ahead, cover it and chill it for at least a couple of hours.  This keeps well, for at least a week or ten days.

Dill Pickle Dip

  • Servings: Makes about 1-1/2 cups
  • Difficulty: Crazy Easy
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The finished sauce can be a bit on the salty side, unless you use unsalted or low-sodium dill pickles.  You may wish to adjust the salt on the sandwich accordingly.

  • 1 8-ounce package softened cream cheese (I use low-fat)
  • 1/3 cup Greek-style yogurt
  • 1/2 cup finely minced shallots (about 1 large shallot)
  • 2 teaspoons finely snipped fresh chives
  • 1-2 teaspoons snipped fresh dill (I use the larger amount)
  • 1 teaspoon garlic granules
  • 1 teaspoon seafood seasoning (like Old Bay®)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/16 teaspoon ground celery seed
  • 2 tablespoons dill pickle juice (or more if needed)
  • 1 cup coarsely chopped, well-drained dill pickle chips or slices

Place the cream cheese and yogurt in a bowl.  Stir until very well combined.  Add the remaining ingredients, except the pickles and pickle juice; stir until thoroughly and completely combined.  Fold in the pickles; stir in the pickle juice.  The mixture should be just slightly looser than you want it to be when serving.  It will thicken slightly as it stands.  Scrape into a bowl, cover and chill for at least 30 minutes before serving.  Serve with chips, pretzels or use as a spread on a roast beef or roast pork sandwich and burgers.

NOTE:  Add 1/4 teaspoon red pepper flakes, if you want to add some zip.

Dill Pickle Dip Recipe©Marcia Lahens 2018.  All rights reserved.