I’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 it 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. When 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. I 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. I stir in the shallots, then fold in the pickles and 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
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.