Dill Pickle Chip Dip

This dip is better than any store-bought dill pickle chip dip! Leaving the cream cheese at room temperature for a few hours allows mixing of the dip much easier.

Recipe courtesy of Ashlee Roberts


1 block of cream cheese (250 grams, 8 ounces), at room temperature

1 cup of real mayo (I always use Hellmann's)

1 cup of grated marble cheese

1 cup of diced dill pickles (I use mini dill pickles, makes it easier for chopping)

Dill pickle juice, roughly 2-3 tbsp


Step 1: In a large bowl, add the cream cheese and mayo. Mix well until incorporated very well.

Step 2: Mix in the cheese and dill pickles. Add some dill pickle juice. Add 2-3 tbsp to thin out the dip. Add more if you want! Refrigerate until use, allowing the dip to sit out for 30 minutes before serving.

Serve with chips!