Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream (14% milkfat)
  • 1 cup dill pickles, finely diced
  • 2 tbsp pickle brine
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/4 cup dried beef, finely minced (optional)

Instructions:

  1. Place 8 oz full fat cream cheese in a bowl. Note: Soften at room temperature for 45 minutes first to ensure a lump free base.
  2. Add 1/2 cup sour cream (14% milkfat) to the cheese. Note: This thins the base to a dippable consistency.
  3. Whip the dairy until smooth and slightly fluffy.
  4. Finely dice 1 cup dill pickles. Note: Aim for 1/8 inch pieces so they distribute evenly.
  5. Fold in the diced pickles and 2 tbsp pickle brine. until the liquid is fully incorporated.
  6. Add 1 tbsp fresh dill, 1 tsp dried dill weed, and 1/2 tsp garlic powder.
  7. Stir in 1/4 tsp Worcestershire sauce. until the color is uniform.
  8. Mince 1/4 cup dried beef and fold it in gently. Note: This adds a classic Minnesota sushi flavor profile.
  9. Cover and chill for at least 30 mins until the dip feels firm but yielding.
  10. Give it one last stir before serving to redistribute the settled juices.