Pickle Dip
Servings: 6
Calories: 193kcal
Ingredients
- 50 g cheddar cheese cubed small
- 200 g dill pickles cut into chunks, pat dry
- 200-250 g Philadelphia cream cheese - room temp cut into chunks
- 100 g sour cream
- 30 g pickle juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp Chicken Stock Concentrate - or 1/2 tsp chicken stock powder
To Serve
- 40 g lean bacon bits optional
Instructions
Thermo cooker
- Add cheddar to mixer bowl. Chop for 5 sec/speed 6/MC on. Scrape down.
- Add pickles and chop for 3 sec/speed 5/MC on. Scrape down.
- Add remaining dip ingredients. Mix for 30 sec/speed 4/MC on.
Conventional
- Grate cheddar and finely chop pickles.
- In a bowl combine dip ingredients.
- Serve immediately and if using bacon, sprinkle on top. Or put it in the fridge to firm up for a few hours.
Notes
Store in the fridge for up to 5 days in an airtight container.
Nutrition
Calories: 193kcal | Carbohydrates: 5g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 567mg | Potassium: 124mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 0.3mg
