THE CLAIM
This home-made version of dill-veggie dip promises to make pickle lovers swoon. Is it as good as they say? Check out the link in the photo caption for photo and recipe source.
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| Click here for photo and recipe source. |
THE TEST
Guinea Pig Karen made this for a family reunion over the 4th of July. Of all the dips by the chips and veggies, this was the first one to run out! People declared it a hit! It was served with standard veggies, pretzel chips, bagel chips, and generic ruffle chips. It went well with them all! And it makes a good amount of dip - enough to satisfy a sizable party.
It's important to realize that this dip is chunkier than your store-bought, smooth veggie dip. Even when the pickles and onions are finely minced, it is noticeably chunky. Some people seemed to like that. Guinea Pig Karen says she would prefer to food process at least some of the onion/pickle next time she makes it. "If you do that," she mentions, "keep in mind you may need less pickle juice, as food processing can bring out the juices."
Some tips:
- Use "sandwich stacker" dill pickles. They're already sliced, which makes mincing easier.
- It took almost a full 20 oz jar of sandwich stacker dills to come up with the 1.5 cups needed. The original recipe says that she used "10-12 baby dills." There's no way that was 1.5 cups.
- Let the dip chill in the refrigerator for at least 4-6 hours before serving. We made ours the day before.
CONCLUSION
Another great recipe for your next get-together.
