Buffalo Pickle Dip (Printable View)

Tangy buffalo meets crunchy pickles in this quick, creamy dip ready for any party spread.

# Ingredient List:

01 - 8 oz cream cheese, softened

02 - 1 cup sour cream

03 - 1/2 cup mayonnaise

04 - 1/2 cup buffalo wing sauce

05 - 3/4 cup chopped dill pickles

06 - 2 tbsp pickle juice

07 - 1 cup shredded cheddar cheese

08 - 1/4 cup crumbled blue cheese (optional)

09 - 2 tbsp chopped fresh chives

10 - 1/2 tsp garlic powder

11 - 1/4 tsp black pepper

12 - Sliced pickles, extra chives (optional)

01 - Beat cream cheese, sour cream, and mayonnaise in medium bowl until completely smooth and uniform.

02 - Mix in buffalo wing sauce and pickle juice until fully blended throughout base.

03 - Gently fold chopped pickles, cheddar cheese, blue cheese, chives, garlic powder, and black pepper until evenly distributed.

04 - Transfer mixture to serving bowl and top with sliced pickle spears and additional fresh chives if desired.

05 - Serve immediately alongside tortilla chips, pretzels, or fresh vegetable sticks. Refrigerate leftovers in airtight container up to 48 hours.

01 -

Cream cheese and sour cream create the most velvety base that holds up to even the thickest potato chips
The pickle-brine trick is the secret weapon that keeps everyone guessing what makes it so addictive
Ready in ten minutes flat which means more time socializing and less time prepping

02 -

Do not overmix after adding the pickles and cheese or your dip will turn an unappealing grayish color from the pickle specks
This dip actually tastes better after sitting in the refrigerator for a few hours or even overnight
If you plan to serve it warm, use the lowest microwave setting and stir every 20 seconds to prevent separation

03 -

Double the recipe immediately because leftovers never happen in my house
Keep some extra pickle juice handy to thin the dip if it thickens up after refrigeration