Dill Pickle Ranch Dip
The quest for perfect Super Bowl food has been achieved.
I have so damn many good football food recipes.
It’s all in the dip, Happies.
Bu also the wings. The ribs. The pizzas. The hot, delicious, spicy, saucy finger foods.
Click here and scroll the Starter section of my Substack recipe index. I was going to link to some of my faves, but THERE ARE TOO MANY!
This year, I didn’t know what I could possibly do to update the rotation of apps. And then my friend Allison Sobczak texted me a few months ago and demanded I figure out a Dill Pickle Ranch Dip.
Then the delightful Suzy Demeester sends me a note instructing I figure out a similar dip. There must be something in the air…and that thing…is RANCH!
I’ve learned that inspiration comes from all places, but when my foodie-wise friends tell me to make something. I make it.
Like Foxy Hawkesy and the invention of The BCC Cocktail.
I salute and thank all of you for helping me help you make yummy food a part of all of our lives.
Okay…
This dip though…
It is SO GOOD!!
Dill Pickle Ranch Dip combines three of my favorite things: Ranch, Pickles, and Dairy.
I used McClure’s Spicy Dill Pickle Spears, mostly because it was the only pickle at my local store that hd neither sugar nor artificial coloring added to the pickle juice brine. The extra kick is an added bonus. Feel free to sprinkle in a pinch of ground cayenne to this recipe if you’d like your own extra kick.
Of course I use Eat Happy Kitchen Dill Ranch Seasoning as the ranch seasoning in this recipe. You are free to make your own (spice mix recipe in Eat Happy Too) or use your fave ranch seasoning at your local store.
This recipe lives here as a downloadable, printable PDF version, or scroll down and make it.
Oh, and I almost forgot…enjoy the big game…
XOXO
Anna
DILL PICKLE RANCH DIP
(Yields 2 heaping cups)
2 (8-ounce) packs of cream cheese, brought to room temperature
1/2 cup full fat sour cream
3 tablespoons goat cheese
2 tablespoons pickle juice
Juice of one half of a lemon (about 1 tablespoon)
1 1/2 tablespoons The Dill Ranch Seasoning (or use the ranch seasoning of your choice)
1/2 cup diced dill pickle spears (about two large pickle spears)
Chopped fresh dill, for garnish
Celery and carrot sticks; cucumber and red bell pepper slices, for serving
Almond Flour Pita Chips from Eat Happy, for serving
In a large mixing bowl, using a hand mixer, blend tempered cream cheese, sour cream, goat cheese, pickle juice, lemon juice, and ranch seasoning until mixed but chunky. Fold in diced dill pickles. Pour into a serving bowl and garnish with chopped fresh dill. Serve with chopped veggies and Almond Flour Pita Chips.
It looks delicious!! Thank you Anna!!
Can’t wait to try this. The original dip I found in the store had a lot of crap in it. I knew you could come up with a cleaner version. I have a lot of new recipes to try this weekend!!!