Tangy sweet and perfect for dipping, this cheesy pickle dip is sure to be a hit at parties and gatherings!
Do you love pickles? For a lot of people on the keto diet, pickles are a must. Touted as “a keto dieter’s best friend” by many for their distinct, unique pickle taste, pickles are a great replacement for those potato chips that many of us used to eat.
Pickles are now the new “replacement” for nearly any food. I have seen them being used as bread replacements for sandwiches, hot dog buns, and more. They are not longer just for pregnant women to crave with ice cream. And who knows, pickle ice cream is probably on the horizon now.
Pickle juice is loaded with electrolytes and lactic acid that can help with night cramps. It’s also thought to help with hiccups and heartburn. Drinking an ounce or two of pickle juice is also thought to help with the symptoms of keto flu.
Now, you can have your pickle juice, the crunch of your favorite dill pickles in a cheesy, crunchy dip! Just a few ingredients and 30 minutes of chilling time is all you need.
Let’s make some cheesy pickle dip!
What exactly is a pickle?
When you think of a pickle, do you automatically think of the jars in the grocery store? Actually, nearly any vegetable can be a pickle. It’s when that vegetable has been immersed in either an acidic or saltwater brine until it’s no longer venerable to spoilage that a pickle is born. A dill pickle is commonly made with brine that includes dill seeds.
Some of the popular vegetables that make pickles: cucumbers, zucchini, squash, peppers, cauliflower, and even avocado. Cucumber pickles are very popular and can be found in sweet, salty, spicy, or sour flavors.
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Where did dill pickles originate from?
Kosher dills have a unique history of their own. In The Book of Jewish Food, Claudia Roden explains that pickled vegetables were a dietary staple for Jews living in the Ukraine, Poland, Lithuania and Russia. The sharp flavor of pickles proved a welcome addition to the bland bread-and-potato diet of these cold weather countries.
For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage. The mixture was left to ferment in a warm place for several weeks, then relocated to cool, dark cellars. The pickles would last through the long cold winter until spring, when new crops of fresh produce were available. (source)
When different canning equipment came on the scene, home pickling and canning became more easier. Now, you can make pickles at home with ease.
Tangy sweet and perfect for dipping, this cheesy pickle dip is sure to be a hit at parties and gatherings! #appetizer #keto #lowcarb #pickles
Do I have to use homemake pickles or is store bought okay for this cheesy pickle dip?
While home made means that you can control the ingredients, it’s not always possible for everyone to do. Store bought dill pickles are perfectly acceptable to use in this cheesy pickle dip.
What can I use for this pickle dip?
There are many low carb and keto friendly options to dip in this cheesy pickle dip. Try:
- cucumber slices
- radish slices
- cheese crisps
- celery
- zucchini sticks
- low carb bread slices
Ingredients:
- 3 cups of chopped pickles, measured after being chopped
- 1/2 cup of Pickle Juice
- 1 cup of diced turkey bacon, cooked until crisp
- 1/2 cup shredded mozzarella cheese
- 2 Packages of Cream Cheese, softened to room temperature
- 1/2 cup shredded cheddar cheese
- low carb/keto friendly crudities
Instructions:
- In a large mixing bowl, combine all ingredients.
- Mix by hand with a large spoon until well combined.
- Place in fridge for at least 30 minutes before serving to allow flavors to meld, and serve cold.
Cheesy Pickle Dip
Ingredients
- 3 cups of dill pickles, measured after being diced
- 1 cup of diced turkey bacon, cooked until crisp
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup of Pickle Juice
- 2 Packages of Cream Cheese, softened to room temperature
- low carb/keto friendly crudities
Instructions
- Instructions:
- In a large mixing bowl, combine all ingredients.
- Mix by hand with a large spoon until well combined.
- Place in fridge for at least 30 minutes before serving to allow flavors to meld, and serve cold.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 44 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 13mg Sodium: 272mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 2g
How do you eat pickles? Do you like pickles on your sandwiches? Or just for snacks? Will you try this dill pickle dip recipe?
My kids are going to looooove this. Thank you!
You had me at pickles!! This sounds fantastic.
The flavors in this dip are outstanding! Creamy savory goodness that’s going to be awesome on everything!
Hmm love a good pickle dip! SO creamy, tangy, and slightly sweet!
Looks delicious and such a fun idea!! Pinned to make. Party foods are so much fun, and pickles are everyone’s favorite!
Pickle juice in a dip is genius! I love that salty flavor. I heard it is good for you and some people say drinking pickle juice is good for a hangover.
Mmmm, yessss. I love the balance of the pickle-y and the creamy. This is fantastic!
I love pickles! This looks like such a satisfying dip for entertaining and parties – love the tangy and sweet combo!