Spicy Cream Cheese Pickle Dip

Spicy Cream Cheese Pickle Dip

Spicy Cream Cheese Pickle Dip is creamy, tangy, tart, and hits those taste buds with some familiar heat from Frank's Red Hot sauce. Serve it with crackers, pita chips, and fresh veggies!

Course Appetizer

Cuisine American

Keyword cream cheese pickle dip

Prep Time 15

Total Time 15

Servings people

Calories 205kcal

Author Christina Koncker

Ingredients

2 8 ounce packages of cream cheese, softened I don’t use that low-fat nonsense
4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
5 pickle spears, finely chopped Claussen is my pickle of choice
3-4 tablespoons pickle juice*
Pinch or two of salt, to taste optional

Instructions

Let cream cheese soften (just toss it on the counter for a couple of hours).
Bust out your hand mixer. Trust me on this. You want the smooth creaminess that results from beating the hell out of the cream cheese.
Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.
Add pickle juice and dill weed and mix until combined.
Stir in chopped pickles with a spoon, until just combined.
Lick the beaters. If you think it’s necessary, add a pinch or two of salt and stir.
Refrigerate until ready to serve.

Notes

Serve with celery, carrots, crackers, or whatever your heart’s desire. Me? I put that $#*! on everything! (Sorry, I couldn’t resist).

*Some pickle juices are saltier than others, so you may not need to add any salt.

Nutrition