Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup dill pickles, finely diced
  • 2 tbsp fresh dill, minced
  • 1 tbsp pickle brine
  • 2 tbsp dry ranch seasoning mix
  • 0.5 tsp garlic powder
  • 0.25 tsp cracked black pepper

Instructions:

  1. Soften the base. Place the 8 oz full fat cream cheese in the bowl and press it with your spatula until it's completely smooth and glossy.
  2. Incorporate the fats. Add the 0.5 cup sour cream and 0.25 cup mayonnaise. Fold them together until no white streaks of plain cream cheese remain.
  3. Season the mix. Sprinkle in the 2 tbsp dry ranch seasoning mix, 0.5 tsp garlic powder, and 0.25 tsp cracked black pepper. Note: Adding the spices to the fat base now allows the oils in the spices to begin blooming early.
  4. Add the liquid gold. Pour in the 1 tbsp pickle brine and whisk gently until the base becomes silky and slightly loosened.
  5. Prep the pickles. Dice your 1 cup dill pickles into small, uniform cubes. Pat them dry with a paper towel until the exterior is no longer glistening.
  6. The big fold. Toss the pickles and the 2 tbsp fresh dill into the bowl. Use a spatula to fold them in until evenly distributed throughout the cream.
  7. Chill and set. Cover the bowl and refrigerate for at least 30 minutes. This is mandatory until the flavors have fully melded and the dip has firmed up.
  8. Final stir. Give it one quick mix before serving until it looks aerated and fresh.
  9. Garnish. Top with an extra pinch of fresh dill or a few cracked peppercorns until it looks professional.