The most important thing for this dip in 30 seconds
- Preparation time: 15 minutes (plus steeping time)
- Difficulty: Absolutely guaranteed success (Easy)
- The special: The ingenious combination of smoky bacon, spicy cheddar and crunchy cucumbers.
- Perfect for: The next game night, barbecue parties or as a “late night snack”.
Chili with a difference!!
White Chicken Chili Recipe – Creamy, spicy and ready in 50 minutes
Do you love delicious chili but constantly wonder if there is no other way to prepare it? Then try our White Chicken Chili. So easy and so delicious you’ll love it!
When you can’t ignore a trend
Make your own pickle dip – this thought was in my head every time I saw the pickle dip on social media. And there were days when my feed consisted almost exclusively of these videos. I’m a pickle fan anyway and it was clear: I had to try it. And because we love canning our own cucumbers, here’s how to do it Recipe for the pickled cucumbersit was almost a requirement to try this recipe.
The result: A creamy, spicy dip with pickles that is hearty, surprising with sourness and simply so delicious that you can’t stop dipping. The best thing about dips like this is that they don’t require any work because they don’t require a stove or any stress. If you like, you can of course mix the pickle dip even faster with a mixer. Just let it steep and you’re done.
What’s special about the pickle dip recipe? The cucumber water is used, which is what I always do with my mom’s pasta salad, and of course the bacon fat is also included. So perfect. By the way, if you do too Silesian cucumbers If you like to eat, we also have the recipe for our Silesian cucumbers for canning here.
The most important ingredients for your pickle dip
So that yours Pickle dip recipe really blows everyone away, it all comes down to the quality of the ingredients. Here is our selection for you:
Pickles from a jar
The heart of the dip. We use cucumbers from a 370 g jar – about 150 g, chopped, end up in the dip. The crucial thing: be sure to save the cucumber water! It is the secret weapon that gives the dip its typical acidic punch and brings the consistency to the point. Strong, spicy varieties are ideal, not too sweet versions. If you want to save yourself the hassle of cutting, you can buy pickled cucumbers that have already been chopped.
Bacon
200 g bacon, completely left out – and the fat remains in. No mistake, that’s intentional. The bacon fat brings a deep, smoky, umami flavor to the cream that no other ingredient can replicate. Important: Let the bacon cool completely before folding it in – otherwise the cream cheese base will melt and the dip will be too runny.
The triple cream base
Cream cheese, sour cream and Greek yogurt (200 g each) create a base that is creamy, slightly sour and wonderfully full-bodied. The yoghurt brings freshness, the sour cream brings fullness, the cream cheese binds. As an alternative, regular sour cream instead of sour cream works without any problems – a little lighter, but still tasty. And if you really want to go all out, you can also add mayo, but then reduce the other things proportionately.
Cheddar
150 g grated cheddar – preferably an aged one with a strong seasoning. It gives the pickle dip character and a melty body. If you can’t get Cheddar: Gouda is milder, but suitable as a stopgap solution. Always grate freshly – ready-made grated cheese has release agents that influence the texture.
Jalapeños & spring onions
Two jalapeños for a subtle kick, half a bunch of spring onions for freshness and color. If you like it milder, simply leave out the jalapeños or replace them with mild peppers. Be sure to chop the spring onions finely so that they can be incorporated into the mixture.
The 5 secrets for the perfect pickle dip recipe
To ensure that your dip is not just good, but legendary, you should follow these tips:
- The bacon fat secret: Cook the bacon slowly until it is really crispy. Be sure to add the cooled (but still liquid) fat to the dip. This is pure umami!
- The correct cutting technique: Cut the cucumbers and jalapeños really finely. It’s supposed to be a dip, not a salad. You want a little bit of everything on every dip with a nacho.
- Fluid management: Add the cucumber water, spoonful at the very end. Every cream cheese is different – this is how you prevent the dip from becoming too runny.
- Brewing time is aroma time: Even if it’s difficult: let the dip sit in the fridge for at least 30-60 minutes. The dried herbs need this time to release their full aroma into the cream.
- Temperature check: Do not serve the dip ice cold straight from the fridge. Take it out 10 minutes beforehand, then the flavors of the cheddar and bacon will develop much better.
If you’re looking for more quick dip ideas: our creamy one Fetadip with only four ingredients goes in a completely different direction – but is just as addictive.
Make pickle dip yourself – step by step
Step 1 – Leave out the bacon (approx. 10 minutes)
Cut the bacon into pieces and leave it in the pan over medium heat until it is crispy and golden brown. Remove the pan from the heat – the bacon AND fat remain in it. Do not drain, do not dab. Set the pan aside and let it cool completely.
Step 2 – Prepare cucumbers (approx. 3 minutes)
Drain the cucumbers and collect the cucumber water in a small bowl. Finely chop the cucumbers, jalapeños and spring onions. Grate fresh cheddar.
Step 3 – Mix the cheese base (approx. 2 minutes)
Mix cream cheese, sour cream and Greek yogurt in a large bowl until smooth. Stir in freeze-dried onions and garlic – they will dissolve in the moist mixture and give it a pleasantly rounded aroma.
Step 4 – Merge Everything
Fold in the cucumbers, jalapeños, spring onions, cheddar cheese and all the herbs. Add the cooled bacon and bacon fat and mix well. Now stir in the cucumber water a tablespoon at a time until the consistency is right: creamy and spreadable. It’s better to start carefully – not too much at once.
Step 5 – Taste and let it steep
Season with salt, pepper and a pinch of sugar – carefully, as the bacon and cheddar already add flavor. Cover and let rest in the refrigerator for at least 30 minutes, preferably 1-2 hours. Before serving, try again briefly and add more salt if necessary.
Serve with nachos, tortilla chips or baguette slices. A splash of hot sauce on top makes it even more exciting. At the next barbecue evening it would also look great alongside our gratinated nachos with beef & cheese – the two are a dream team. And for everyone who wants to pickle themselves: Our pickled cucumbers – grandma would be proud of us – provide the perfect raw material for the next pickle dip.
📖 Recipe
Pickle dip recipe
Preparation time
30 minutes
Total time
1 Hour 30 minutes
🥕 Ingredients for the recipe
- 1 Glass Pickles Approx. 150 g, be sure to save the cucumber water!
- 200 G Bacon cut into fine strips
- 150 G Cheddar freshly grated
- 2 fresh jalapeños finely diced
- 0.5 Federal Spring onions cut into fine rings
- 200 G cream cheese Natural, double cream step
- 200 G sour cream
- 200 G Greek yogurt
- ½ TL Onion freeze-dried
- ½ TL Garlic freeze-dried
- 1 TL chives freeze-dried
- 1 TL Parsley freeze-dried
- 1 TL lovage freeze-dried
- Salt
- pepper
- 1 prize Sugar
- 1-3 EL Cucumber water
- bFry acon until crispy: Place the 200g bacon strips in a cold pan and heat them slowly. Fry the bacon until it is golden brown and really crispy. Remove the bacon and let it cool on paper towels, but keep the rendered bacon fat in the pan.
- Prepare cucumbers & vegetables: While the bacon is frying, take approx. 150 g of pickles from the jar (reserve the water!) and cut them into tiny cubes. De-seed the 2 jalapeños (if you prefer it milder) and dice them finely as well. Cut half a bunch of spring onions into very fine rings.
- The cream base: In a large bowl, mix 200 g cream cheese, 200 g sour cream and 200 g Greek yogurt until there are no more lumps.
- Seasoning: Add 0.5 teaspoons each of freeze-dried onions and garlic as well as 1 teaspoon each of chives, parsley, dill and lovage.
- Unite everything: Now fold the cucumber and jalapeño cubes, the spring onions and the 150 g grated cheddar into the cream.
- The taste kick: Stir the cooled bacon into the mixture along with the reserved bacon fat.
- Finalize: Now add spoonfuls (approx. 1-3 tbsp) of the reserved cucumber water until the dip has the perfect consistency. Season everything with salt, pepper and a pinch of sugar.
- Let it go through: Cover and store the dip in the refrigerator for at least 60 minutes so that the dried herbs can soften and release their aroma.
Calories: 271kcal | Carbohydrates: 4G | Protein: 10G | Fat: 24G | Sugar: 2G
Frequently asked questions about pickle dip
Pickle Dip is a creamy cold dip based on cream cheese with chopped pickles and cucumber water. A viral trend from the USA that has proven to be an absolute crowd pleaser at parties and BBQs – and is now gaining more and more fans in Germany too.
Classic dill pickles or strong, spicy pickles from a jar are ideal. Cornichons that are too sweet don’t go well – their mild flavor is lost in the creamy base. The more aromatic the cucumber, the better the dip.
Store well covered in the refrigerator for 3-4 days. The taste actually becomes more intense over time because the ingredients continue to infuse – on the second day it is often even better than on the first.
Nachos, tortilla chips, baguette slices, vegetable sticks or simply a crusty bread. When grilling it can also be used as a sauce for burgers and Chicken wings very good – just try it!
Want to imitate?
This pickle dip is one of those moments that when you take the first bite you think: Why haven’t I made this before? Simple, quick – but with real flavors that go surprisingly deep. Show us your results on Instagram at @gernekochen – we are really looking forward to your photos!
More dip inspiration? In our big one Dips for the Raclette & Fondue Guide you’ll find something to suit every taste. Take a look!
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
