My husband loves dill pickles. We have SO many jars in the pantry, and we always seem to "need more" when we go to the store. Maybe this wouldn't be such a big deal, but I have a ridiculously small pantry and his collection of jars takes up a lot of space! So anyway, Hubby loves pickles. When I showed him this recipe, his response was, "YES. We need to make this." (I love that he says "we." We both know that I will make it, but he likes some credit, too. He grated the cheese, he's yelling at me.)
We only slightly adapted this recipe. It needed more pickles and I baked it for almost double the amount of time the initial recipe called for, then stuck it under the broiler to make it nice and brown. It was delicious, which warranted a blog post so I don't forget how we did it. You have to love pickles to enjoy this one, but if you do, this will be a huge hit! My whole family loved it!
Dill Pickle Dip
*Adapted from Lemons for Lulu
4 oz. cream cheese, softened
1 cup shredded Parmesan
1 cup mayo
3 garlic cloves, minced
1 1/2 cups dill pickles, diced
1 cup Panko breadcrumbs
1/2 cup shredded Parmesan
2 tablespoons melted butter
Preheat oven to 400ยบ. Grease a 1 1/2 quart oval baking dish. Add cream cheese, Parmesan, mayo, garlic. and dill pickles to a food processor and pulse until just combined. Pour into the prepared baking dish.
Mix breadcrumbs, 1/2 cup Parmesan, and melted butter in a medium bowl and sprinkle over the dip. Bake for 25-30 minutes or until hot and bubbly. Pop under the broiler for a minute or two to brown the top and enjoy!
