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Here we go,  a typical “pregnant lady” craving…Pickles. No, not with ice cream or anything bizarre, but transferred into a creamy dip to go with some salty chips. We’ve made this a few times and it’s always a winner, pregnant or not. For me, this rules over any onion dip I have ever tasted. And no one ever trash talks pickle breath, at least from my experience…

Pickle Dip

Pickle Dip
Adapted from Smells Like Home
Makes about 2 cups


  • 8 oz cream cheese, softened
  • ½ cup sour cream or plain Greek yogurt
  • 1 cup chopped dill pickles (any pickles you like will work, and in a pinch you can use relish)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce (such as tabasco or sriracha, optional)
  • Pickle juice
  • Kosher salt and freshly ground black pepper
  • 1 tsp (or more) fresh dill, chopped
  • chips, crackers, or veggies, for serving


In a medium bowl, mix the cream cheese, sour cream, pickles, Worcestershire sauce, and hot sauce together. Add a couple tablespoons of pickle juice if the dip is too thick and continue to add a little at a time until you reach your desired consistency. Season with salt and pepper to taste and add some fresh dill. Refrigerate at least 1 hour before serving. Serve with chips, crackers, veggies, whatever you like!