Dill Pickle Dip (with Buffalo Sauce)
This 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!
Servings: 8 people
Calories: 205kcal
Ingredients
- 16 ounces cream cheese (two 8-ounce packages, softened)
- 4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- 5 pickle spears (finely chopped)
- 3-4 tablespoons pickle juice
- ½ teaspoon dill weed
Instructions
- Let cream cheese soften (just toss it on the counter for at least 30 minutes before preparing the dip).16 ounces cream cheese
- Bust out your hand mixer. Trust me on this. You want the smooth creaminess that results from beating the heck out of the cream cheese.
- Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- Add pickle juice and dill weed and mix until combined.3-4 tablespoons pickle juice, ½ teaspoon dill weed
- Stir in chopped pickles with a spoon, until just combined.5 pickle spears
- Lick the beaters.
- Refrigerate until ready to serve.
Notes
Serve with fun dippable's like celery, carrots, crackers, or whatever your heart desires. Me? I put that $#*! on everything! (Sorry, I couldn’t resist).
Chill before serving. Refrigerate the dip for at least 4 hours before serving, so it has time to chill and give the flavors time to meld. You can also prepare this dip 24 hours in advance of serving.
Save the pickle juice. While I love the resulting consistency of this dip, you can thin it out further by adding a splash or two of pickle juice.
Nutrition
Calories: 205kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 819mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.2mg