DILL PICKLE DIP - JUST LIKE THOSE PICKLE WRAPS, IN AN EASY DIP
Love those dill pickle wraps? The ones with the cream cheese and dried beef? Then this dip will have you grinning from ear to ear!
Provided by Michaela Kenkel
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 4
Steps:
- Using your mixer, beat cream cheese until smooth. Fold in pickles and dried beef. Chill until ready to eat. Serve over crackers. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, CarbohydrateContent 6 grams carbohydrates, CholesterolContent 110 milligrams cholesterol, FatContent 27 grams fat, FiberContent 0 grams fiber, ProteinContent 18 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 1, SodiumContent 1432 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
DILL PICKLE SOUP RECIPE: HOW TO MAKE IT
This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. —Nancy Ross, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, serve with croutons, dill and black pepper.
Nutrition Facts : Calories 338 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1982mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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