Directions

• Soften the cream cheese
  Break apart a block of cream cheese and place it into the bowl of a stand mixer. If you don’t have one, any mixing method that helps thoroughly blend the ingredients will work.
• Add the dry seasonings
  Sprinkle in the garlic powder and onion powder. These will flavor the base and balance the tanginess of the pickles.
• Prepare the fresh dill
  Roughly chop a generous amount of fresh dill. Remove any large, tough stems if you prefer, but smaller stems are fine to include. Add the chopped dill to the mixer.
• Add the sour cream
  Pour in about two cups (roughly 16 ounces / 500 ml) of full-fat sour cream. You can always adjust later depending on how thick or thin you want the dip.
• Chop the pickles
  Take five or six good-sized dill pickles and slice them in half. If you’re picky about the ends, trim them off. Chop the pickles into small pieces using a chopper or by hand.
• Start mixing the base
  Begin mixing on a low speed so the cream cheese and sour cream start to combine and smooth out.
• Add the pickles
  Stop the mixer, add the chopped dill pickles, then resume mixing until evenly incorporated.
• Adjust the consistency
  Check the thickness. If you prefer a thinner dip, add more sour cream. For a thicker, heartier chip dip, leave it as is.
• Season to taste
  Add salt and pepper, roughly about ¼ teaspoon, and mix again. Taste and adjust as needed.
• Add more pickles if desired
  For extra dill flavor, chop another two or three pickles and blend them in.
• Transfer to a bowl
  Spoon the finished dip into a serving bowl, smoothing the top.
• Chill before serving
  Refrigerate the dip for a couple of hours. This helps the fresh dill soften and improves the overall texture and flavor.