Ingredients:

  • 1/2 cup (115g) cream cheese, softened
  • 3/4 cup (180g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (60g) dill pickles, finely diced and patted dry
  • 2 tbsp (30ml) dill pickle brine
  • 1 tbsp (3g) fresh dill, finely chopped
  • 1/2 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) onion powder
  • 1/8 tsp (0.7g) cracked black pepper

Instructions:

  1. Finely dice the dill pickles into tiny, uniform pieces. Lay them on a paper towel and press firmly to remove excess moisture.
  2. In a medium mixing bowl, combine the softened cream cheese and Greek yogurt. Beat the mixture with a spatula until completely smooth and no lumps remain.
  3. Stir in the lemon juice, garlic powder, onion powder, and cracked black pepper.
  4. Gently fold in the dried diced pickles and the fresh dill.
  5. Drizzle in the pickle brine one tablespoon at a time, stirring after each addition, until the preferred level of tanginess is reached.
  6. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to fuse.