Barefeet in the Kitchen · by Mary Younkin★ 4.0 (1)
Dill Pickle Dip
NUTRITION · PER SERVING—
CAL 20%·PRO 15%
CARBS 10G9% OF CAL
1G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 38G86% OF CAL
22G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dill pickle dip made with cream cheese, pickles, onion, dill, and garlic powder. Bright and tangy, perfect for chips or crackers at gatherings.
condimentamericangluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 8 ounce package cream cheese (softened)
- 1 1/2 cups chopped dill pickles (I use 10-12 baby dills)
- 1/4 cup finely diced sweet yellow onion
- 1/4 cup pickle juice (use less for a thicker dip)
- 1 teaspoon dried dill weed
- 1/4 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper (adjust to taste)
At a glance
PER SERVING
CAL 20%·PRO 15%
CARBS 10G9% OF CAL
1G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 38G86% OF CAL
22G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1841mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 183mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.