Dill Pickle Dip Featured in Season’s Cookbook

Dill Pickle Dip Featured in Season’s Cookbook

They even brought 100 pounds of our Kosher Dill Pickles to Austin Food + Wine Festival so that they could make this Dill Pickle Dip for their guests.

Here’s the excerpt from the cookbook:

Janet’s Mom’s Dill Pickle Dip

“We think a picnic should have a dip. And not just for enjoying with chips. A creamy, tangy dip like this one can be the “secret sauce” of the whole event: the dollop you spoon right onto your plate and eat with everything from the crudités and bread to the chicken. We like to make it with Bubbies dill pickles and serve it with Kettle brand Salt & Fresh Ground Pepper Krinkle Cut potato chips. You probably won’t have any left over, but if you do, try it as a sandwich spread.”


  • 11⁄2 cups firmly packed, finely grated, and well-drained dill pickles
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 3⁄4 cup mayonnaise
  • 1⁄2 cup sour cream
  • 2 teaspoons powdered ranch seasoning mix
  • 1 large bag good-quality potato chips

When grating the pickles, use the fine holes on a box grater and place the grater on folded paper towels to help absorb the pickle juice.

In a medium bowl, combine the pickles, tarragon, dill, mayonnaise, sour cream, and ranch mix and stir to mix well.

Cover and refrigerate until ready to serve. The dip tastes best if made 1 day in advance. Serve with the potato chips.

Freemark Abbey Napa Valley Chardonnay

A leaner-style steel-fermented Chardonnay without butter won’t overpower the dip’s fresh flavors

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