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Some Cream Cheese, Sour Cream, Pickles And A Pinch Of Garlic Go Into This Delicious Pickle Wrap Dip
Love finding new recipes to try out on Pinterest? Love dips? Need something quick to make for the next holiday party? Lisa has has you covered on all three fronts with this great Pickle Wrap Dip recipe. Cream cheese, sour cream, dill pickles and some garlic make this a delicious treat.
Guess what day it is? I’ll give you a hint:
Yep, it’s hump day again! The trials of Monday are over and the weekend is just around the corner. At this time of year, that means yet another holiday party to attend. It seems like we are all racing around like crazy, and quite often we need to have a quick dish to take somewhere. Here’s one that just couldn’t be easier, and it’s always a hit. I used to make these salami-pickle roll-up snacks (you’ve probably had them or made them yourself) that just flew off the plate. It took way longer to roll all those suckers up than it did to eat them! Enter Pinterest…
I came across the above while I was perusing Pinterest. The recipe comes from A Slice of Mudpie. Yes, the promise of all that salami-pickle-y flavor without all the rolling! The clouds parted and the angels sang “Hallelujah!” Now, here’s the thing. I’ve never really been big on following directions that closely. I modify darn near every recipe I see to make it my own based on what I’ve got in the fridge/pantry, my energy level, what I need to use up, etc., and this one was no different. So, here’s what I did for this Pickle Wrap Dip.
Pickle Wrap Dip (Lisa Remix)
2- 8oz packages of cream cheese, softened
1-16oz tub of sour cream
Small jar of kosher dill pickles , drained and chopped fine (save some pickle juice in case you want to thin out the dip)
5 or 6 small dried beef packages (I’m lookin’ at you, Mr. Buddig), chopped to ½ in or smaller pieces
Pinch of garlic powder
Mix everything together until it’s well incorporated, and refrigerate until you need it. Serve with crackers.
I usually use light cream cheese because it’s already softer than regular, and it incorporates better with the sour cream. You can use regular or light sour cream, but I wouldn’t advise the fat free stuff because…eww. If you want a stronger pickle flavor, throw (all or some of) those bad boys into the food processor. The smaller they are cut up, the more the flavor permeates throughout the dip (especially if you make the dip a day before you need it). My grocery store seems to have the beef packages on sale often for way cheap, and I use at least 6 packages per batch. I’m also a garlic fiend, so that’s always going to happen. Feel free to make it your own. Seriously, you can’t go wrong with this dip!
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