Greek Yogurt Dill Pickle Dip
4 oz plain brick-style cream cheese, at room temperature
1/2 cup plain Greek yogurt
2 tbsp chopped dill pickle
1 tbsp dill pickle juice
1 green onion, chopped
2 tsp chopped fresh dill, divided
1 small clove garlic, halved
1/4 tsp each salt and pepper
4 cups baked potato chips, for serving
- Add cream cheese, yogurt, dill pickle, dill pickle juice, green onion, 1 1/2 tsp dill, garlic, salt and pepper to tall blending cup of BELLA Rocket Blender. Twist cup onto base, push down and pulse until consistency is almost smooth.
- Transfer to serving bowl; sprinkle with remaining dill. Serve with potato chips for dipping.
- For a richer dip, substitute sour cream for Greek yogurt.
- The dip is also delicious served with fish and chips.
Per 1 Tbsp. (15 mL)
Note – nutrition information is for the dip only; it does not include the chips