Last weekend we celebrated a milestone birthday of sorts for a couple young family members who are now old enough to leave their booster seats behind. The theme was Burn the Boosters (any excuse for a party) and while we couldn’t actually burn their booster seats, my sister made a fantastic cake that we ‘burned’ instead.
The cake was of course the highlight of the party, but in our house no one ever goes home hungry and there was plenty of food to enjoy including a waffle bar with plenty of toppings, and lots of munchies to start things off.
While we waited for the party to get into full swing, everyone noshed on a chip and cracker platter with a homemade creamy dill dip. Now I must admit that normally I buy all the munchies for parties and focus on making only the main dishes, but this time I decided to try my hand at making a dip from scratch. I started with a cream cheese base, added some Greek yogurt for a creamy smooth texture, and added both chopped dill pickles and fresh dill (there’s never enough dill). The result was nothing less than addictive. The cream cheese and yogurt gave a beautiful creamy tang while the chopped dill added small crunchy bursts of flavour.
We have another party this weekend and the only question now is do I try another dip, or can I make the dill dip one more time?
CREAMY DILL DIP
This dip is best if made several hours ahead in order to allow the flavours to fully develop.
8 oz Philadelphia cream cheese, softened
1/2 cup Greek yogurt
3/4 cup chopped dill pickles
3 tbsp chopped fresh dill (you can add more or less to taste)
pickle juice, as needed
In a bowl, add the cream cheese, yogurt, pickles, and fresh dill. Mix until well blended. Add pickle juice, a little at a time as needed, until you reach your desired consistency. Season with salt and pepper. Refrigerate until needed.
*I put the dip together the night before the party then let it to sit at room temperature for about 15-20 minutes before serving to allow the cream cheese to soften a little.