New Year’s Eve spent on the farm during my growing up years meant an array of tasty snacks, a bucket full of confetti made by yours truly from newspapers I spent an hour cutting into teeny pieces and spent twice as long cleaning up the next morning, and the family gathered in our family room around a cozy fire as we waited for the clock to strike midnight.
Mom would serve a variety of chips and dip, meat and cheese with crackers, and there were always cookies and candies left over from Christmas. Those crazy people who wanted healthy options would find a veggie tray and apple slices.
When midnight arrived, we’d all grab big handfuls of confetti and dump it all over my dad, who knew it was coming but took it all in good-natured stride.
Captain Cavedweller got in our family craziness a few years before we moved too far away to join in the fun. While my family loved ranch dip the best, CC was a big fan of a particular brand of dill pickle dip.
Then the manufacturer stopped making it and it was a sad, sad day for CC.
Fast forward to a few years ago when I happened upon a recipe for dill pickle dip. It tastes exactly like the dip he used to love so much. Best part? It’s so easy to make!
If you love dill pickles, you are sure to enjoy this dip.
The ingredients are simple and few.
You start by draining the pickles on paper towels. It’s important they are dry and not overly juicy.
Then you just chop them into little bits of pickle-y goodness.
Stir in the remaining ingredients, cover, and refrigerate for at least an hour (but overnight is even better because the flavors have time to blend).
2 cups of Nalley Dill hamburger chips, drained and blotted dry
2-3 tablespoons pickle juice
1 cup sour cream
3 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
Drain juice from pickles, set aside. Place pickles on paper towels, blotting dry (if they aren’t dry, your dip will be runny). Pulse them in the food processor to chop or chop by hand.
Mix pickles, sour cream, mayonnaise and Worcestershire sauce. Slowly add pickle juice until dip is a good consistency. The more juice you add, the better the pickle flavor – just don’t overdo or you’ll have runny dip.
Serve with potato chips or crackers.
Refrigerate any leftovers.
Makes approximately 1 1/2 cups of dip.
Wishing you a Happy New Year filled with joy, health, success, and blessings!
After spending her formative years on a farm in Eastern Oregon, hopeless romantic Shanna Hatfield turns her rural experiences into sweet historical and contemporary romances filled with sarcasm, humor, and hunky western heroes.
When this USA Today bestselling author isn’t writing or covertly hiding decadent chocolate from the other occupants of her home, Shanna hangs out with her beloved husband, Captain Cavedweller.