Dill Pickle Cream Cheese
Tired of your average schmear? Dill Pickle Cream Cheese has all the goodness of your favorite deli side now available in spreadable form!
Oh hi. This recipe probably doesn’t even need words. I could probably just post some bagel porn, the recipe, and call it a day. But let’s be honest, I’m a talker. (I get it from my mama.) So let’s talk schmear. Do you have a favorite kind? I usually go for savory over sweet (lox, chives, everything bagel flavored. These are my jam.) So when I had leftover horseradish pickles just lying around, taunting me, asking me to chop them up and put them in cream cheese, I had to oblige.
What Is Dill Pickle Cream Cheese?
It’s exactly what it sounds like, and it’s glorious. Dill pickle cream cheese is a savory schmear made by folding chopped dill pickles, fresh dill and a little garlic into cream cheese. You get the cool, creamy richness of a classic bagel spread with the briny crunch and tang of a deli pickle in every bite. Think of it as your favorite cream cheese that went to the deli and came back with a personality.
Why You’ll Love It
- Five minutes, no cooking. Just mix and spread.
- Uses up leftover pickles (and pickle brine, waste nothing).
- Savory schmear upgrade that beats anything from a tub.
- Perfect for a bagel board or a snacky lunch.
Ingredients You’ll Need
- Cream cheese, softened
- Dill pickles, finely chopped and drained
- Fresh dill
- Garlic or garlic powder
- A splash of pickle brine for extra tang
- Salt and pepper
How to Make Dill Pickle Cream Cheese
- Soften the cream cheese so it mixes easily.
- Finely chop the pickles and pat them dry so the spread isn’t watery.
- Mix everything together with the dill, garlic and a splash of brine.
- Chill for a bit to let the flavors meld, then spread on everything.
How to Serve It
I was going to get all crazy with the accoutrements (red onions! lox! avocado!) but then I thought for once in my life I would take the simple approach. Coco Chanel once famously said that before leaving the house, a lady should look in the mirror and remove one accessory. I’m more the type to put five more on, then throw on some glitter just in case. Is that bad? Slather this on a fresh bagel or bialy, but it’s also amazing on crackers, in a sandwich, spooned onto a lox board, or used as a dip for crunchy vegetables.
Tips for the Best Schmear
- Drain and pat the pickles dry so your spread stays thick, not watery.
- Use full-fat cream cheese for the creamiest result.
- Add brine to taste. A splash brightens it; too much thins it.
- Let it chill so the dill and garlic have time to mingle.
How to Store
Keep dill pickle cream cheese in an airtight container in the fridge for 5 to 7 days. Give it a stir if any brine separates out. I would not freeze it, since cream cheese gets grainy after thawing.
Dill Pickle Cream Cheese FAQ
What is dill pickle cream cheese?
It’s a savory bagel schmear made by mixing chopped dill pickles, fresh dill and garlic into cream cheese. Creamy, tangy and a little crunchy.
What kind of pickles should I use?
Classic dill pickles are perfect. Use whatever you love, homemade or store-bought, and drain them well before chopping.
How do you keep it from getting watery?
Chop the pickles finely and pat them dry with a paper towel before mixing. Add pickle brine a little at a time so you control the consistency.
What do you eat dill pickle cream cheese on?
Bagels and bialys are the obvious move, but it’s also great on crackers, in sandwiches, on a lox board, or as a dip for veggies and chips.
Can you make it ahead?
Yes! It actually tastes better after a few hours in the fridge, so it’s a great make-ahead for brunch.
How long does it last?
Stored airtight in the fridge, about 5 to 7 days.
Dill Pickle Cream Cheese
Ingredients
- 1 8- ounce package cream cheese at room temperature
- ⅔ cup dill pickle spears diced, about 6 spears
- 1½ tablespoons pickle brine
- 1 tablespoon fresh dill minced
- Salt to taste
- Red chili pepper flakes to taste (optional)
Instructions
- Place the cream cheese in a medium bowl.
- Place pickle pieces, brine, and dill on the cream cheese.
- With a flat spatula or spoon, fold the cream cheese over the pickle stuff and pat down. Mix until ingredients are incorporated.
- Adjust with salt and red chili pepper flakes to taste. Serve on a bagel!
8 Comments
[…] Dill Pickle Cream Cheese […]
This looks delicious. Reminds me of when we were very young and my Mom used to make us cream cheese and pickle sandwiches. I suspect it had something to do with the fact that it tasted good and something to do with the fact that perhaps money was tight. Either way – delicious!
We have a bagel shop/deli nearby that makes a wicked green olive cream cheese – one of my favorites!
Aw I love that your mom made that! Sounds tasty to me. So does the olive one!
Oh wow!!! You are a genius. This is an amazing idea. I think I must try this, as soon as I go to the store. Thank you! Take care…
!
Aw thanks, Laura!!
[…] Dill Pickle Cream Cheese […]
I’m giving it 5 stars right off the bat because of your website name. Love it! Quick reference..last week I visited a new bagel shop and they have homemade jalepeno pickle cream cheese on a cheddar egg bagel and let Me say one thing ……ermergerd!!! It was ridiculous but it lacked dill and needed more pickle. I’m going to try this with your recipe and some jalepeno!!!Thanks for sharing your recipe!
Thanks! Ooh that sounds like an amazing combo. Let me know how it goes!