Okay, Let’s Talk About Pickle Wrap Dip
I’ve gotta be honest—Pickle Wrap Dip is one of those weirdly lovable snacks that just sort of sneaks its way into your heart (and your fridge) after one bite. The first time I made it was for a last-minute New Year’s Eve, when I realized half the people coming were just there for the food (aren’t we all sometimes?). I grabbed what I had, threw this together, and, well, nobody even noticed the actual main course I’d spent the whole day fussing over. And not to go off on a tangent, but I’d rather have this stuff straight from the bowl than deal with fancy appetizers any day. You ever have those moments where you wonder why you didn’t just skip the fuss? Anyway, if you like pickles and the whole salty-creamy combo, you’re probably going to love this.
Why I Keep Making This (Even When I Swear I Won’t)
I make this when I’m completely out of ideas or time. School potlucks? Pickle Wrap Dip. Impromptu backyard BBQ? You guessed it—Pickle Wrap Dip (and maybe a bag of chips if I’m being honest). My family goes a tad wild for it; one year, my sister-in-law actually hid the bowl behind the toaster so she wouldn’t have to share with the kids. It’s creamy, tangy, a little bit weird, and somehow incredibly moreish. You know those dips everyone claims are ‘easy’? This one really is, even though I did once forget to drain the pickles and ended up with a soup—but hey, we all have our days.
So, What Do You Need?
- 8 oz (225g) cream cheese—I like the full-fat version, but honestly the light kind works fine, too. My grandmother swore by Philadelphia, but store brand is just dandy.
- 1 cup diced dill pickles—I usually go for the ones sitting in my fridge; sometimes I use those pre-sliced sandwich stackers if I’m feeling lazy.
- 6 oz (about 170g) sliced deli ham—Chipped or regular, whichever’s on special. Turkey works too if you’ve got some left over.
- 1/2 cup sour cream—Sometimes I cheat and use plain Greek yogurt if that’s what’s open.
- 1 tbsp pickle juice—Optional but I love the extra tang; if you hate how runny it can make things, just skip it.
- 1/4 tsp garlic powder—Not strictly necessary, but I’m a garlic addict so I toss it in.
- Pinch of black pepper—Add as much or as little as you like. There’s really no wrong here.
How I Throw This Together
- Let your cream cheese soften on the counter for about 30 minutes. Or, if you’re like me and forget, chuck it in the microwave for a few seconds (just don’t nuke it to oblivion, please).
- Chop up your pickles and ham into little bits. I go for roughly pea-sized but who’s measuring? This is when I usually sneak a taste or two of the pickles…for quality control, obviously.
- In a medium bowl, mash the cream cheese until it’s smooth-ish. Don’t stress about lumps. Add the sour cream and mix until it looks like something you’d want to eat.
- Toss in the pickles, ham, pickle juice, garlic powder, and black pepper. Give it all a good stir. Don’t worry if it looks a bit weird at this stage—it always does, but trust me, it comes together.
- Cover and chill in the fridge for at least 1 hour. Or, if you’re like me most days, just dig in right away. But—confession—it really does taste better after chilling.
Stuff I’ve Learned Along the Way
- If you use low-fat cream cheese, it’ll be a bit wetter. I just add a little more ham or a handful of shredded cheese to thicken it up (on second thought, maybe just a spoonful more pickles instead).
- Mixing by hand is fine, but I once tried it with a hand mixer and it turned into mush—I’d skip that unless you’re after a dip you can drink with a straw (not recommended, trust me).
- The brand of pickles doesn’t matter as much as you’d think. I used Claussen once, and then the cheapest jar from Aldi. Nobody noticed a difference.
Variations I’ve Tried (Some Winners, Some Not)
- Spicy: Throw in a handful of chopped jalapeños or a squirt of sriracha—great for folks who like a kick.
- Cheesy: A handful of shredded cheddar is awesome. Once, I tried blue cheese…let’s just say I won’t do that again.
- Vegetarian: Skip the ham and use smoked almonds for crunch. Not the same, but still pretty tasty.
Do You Really Need Fancy Equipment?
You don’t need much—just a decent size bowl, a spoon, and maybe a chopping board and knife. I’ve even mixed this with a fork when my spatula was in the dishwasher (and it worked fine, so don’t sweat it).
How Long Does This Stuff Keep?
Technically, you could keep it in a covered container in the fridge for 2-3 days. Though honestly, in my house it never lasts more than a day! If it separates a little, just give it a stir and you’re good.
How I Like to Serve It
We usually plop it in a bowl surrounded by Ritz crackers, pretzels, or celery sticks. My youngest dunks potato chips, which is probably genius. If it’s a holiday, I’ll put it in a bread bowl just for fun (and because it looks fancy even though it’s the easiest thing ever).
Stuff I Learned the Hard Way
- Give it time to chill. I once tried serving it straight away and it tasted meh—something about the flavors needing to mingle, I guess.
- Don’t over-chop the ham or pickles. I did once and the whole thing turned kinda mushy.
- Watch the salt! Some hams and pickles are saltier than others. Taste before you add more.
Got Questions? Here’s What Folks Have Actually Asked Me
- Can I use sweet pickles instead of dill? Sure, but I think it turns out a bit odd—like, kind of dessert-ish? If you like sweet-salty, go for it. But I prefer dill, hands down.
- Could I make this ahead for a party? Oh definitely. Actually, I think this tastes better the next day. Just cover it up tight and give it a good stir before serving.
- Is there a way to make it healthier? You could swap in Greek yogurt for the sour cream or use turkey instead of ham. But then again, it’s a snack—sometimes you just gotta lean in.
- What if I don’t have cream cheese? Hmmm, I guess you could try Neufchâtel or even ricotta, though I haven’t tested those myself. If you do, let me know how it turns out!
For more pickle inspiration, I love browsing Serious Eats’ pickle recipes—they have a bunch of wild ideas. And if you’re ever stuck on what to serve with dips, The Kitchn has a nice roundup that’s saved me from a snack disaster more than once.
Oh, and if you ever have extra pickles after making this, just chop them up and toss ’em in potato salad. That’s a whole other story, though. Anyway, happy dipping, mate!
Ingredients
- 8 oz cream cheese, softened
- 1 cup dill pickles, finely chopped
- 1 cup deli ham, finely chopped
- 1/4 cup sour cream
- 1/4 cup green onions, sliced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp fresh dill, chopped (optional)
Instructions
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1In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
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2Add the chopped dill pickles, deli ham, green onions, garlic powder, and black pepper to the bowl. Stir until all ingredients are well incorporated.
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3If desired, fold in the fresh dill for extra flavor.
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4Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
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5Serve chilled with crackers, pretzels, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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