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Taco pickle chip dip
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Taco Pickle Chip Dip

This tangy Taco Pickle Chip Dip was meant to be paired with ruffled potato and tortilla chips; it’s a fun dip inspired by the recent Taco Pickles trend.
Course Appetizer, Snack
Cuisine Mexican-American
Keyword taco pickle chip dip
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 150kcal

Equipment

Ingredients

Instructions

  • Add sour cream to a bowl that is larger than the container it came in (for easier mixing).
    1 16-ounce sour cream
  • Add taco seasoning and dill pickle seasoning to the bowl.
    1 1-ounce taco seasoning packet, 1 teaspoon dill pickle seasoning 
  • Stir with a spatula until fully combined.
  • Add back to the sour cream container and refrigerate until ready to dive in. 

Notes

This dip is at its best if made the day before to give the seasonings time to properly infuse their deliciousness into the sour cream. But at a minimum, try to make at least 8 hours in advance. This gives the pickle seasoning time to infuse and the rawness of the taco seasoning to dissipate.
Taste after 4 hours or so. If you'd like it more pickle-forward, add in a dash or two more pickle seasoning.
You *could* not dirty a bowl and mix the seasonings right in the sour cream container. But I’m not a neat stirrer and seasoning goes everywhere so I prefer to use a slightly larger bowl to mix it all up in.
 

Nutrition

Calories: 150kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 424mg | Potassium: 95mg | Fiber: 0.03g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.1mg