STUFFED DILL PICKLE APPETIZER RECIPES

DILL PICKLE APPETIZERS RECIPE | ALLRECIPES

Dill Pickle Appetizers Recipe | Allrecipes image

This is a very easy, delicious appetizer. A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle. I usually at least triple the recipe for parties, because it disappears quickly.

Provided by Crystal

Categories Appetizers and Snacks

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 14 servings

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon onion juice
1 tablespoon grated onion
1 (1 pound) loaf white bread, crusts trimmed
1 (22 ounce) jar baby dill pickles

Steps:

In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
To serve, slice each bread roll into 1 inch slices.

Nutrition Facts : Calories 164.6 calories, CarbohydrateContent 18.6 g, CholesterolContent 18.3 mg, FatContent 8.2 g, FiberContent 0.8 g, ProteinContent 3.7 g, SaturatedFatContent 4 g, SodiumContent 625.2 mg, SugarContent 3.1 g

CREAM OF DILL PICKLE SOUP RECIPE | ALLRECIPES

Cream Of Dill Pickle Soup Recipe | Allrecipes image

The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.

Provided by Captain K

Categories Cream Soups

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter, divided
1 small white onion, diced
1 dill pickle, diced
2 cups water
½ cup dill pickle juice
1 sprig fresh dill, roughly chopped
¾ cup half-and-half
⅛ teaspoon celery salt
1 tablespoon all-purpose flour

Steps:

Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
Stir celery salt into soup and bring to a simmer.
Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

Nutrition Facts : Calories 149.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 39.7 mg, FatContent 13.9 g, FiberContent 0.4 g, ProteinContent 1.8 g, SaturatedFatContent 8.7 g, SodiumContent 153.1 mg, SugarContent 0.8 g

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