Bacon-Wrapped Dill Pickle Dip

By The Stay At Home Chef

Ingredients

1 cup mayonnaise
1 cup sour cream
1 tablespoon pickle juice
1 tablespoon dried dill
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon dried parsley
1/2 teaspoon dried chives
1 teaspoon black pepper
1/2 cup cooked and crumbled bacon
1/2 cup shredded cheddar cheese
1/2 cup sliced dill pickles (finely chopped)

Prep Time10mins
Servings3.5

Instructions

In a medium mixing bowl, combine 1 cup mayonnaise, 1 cup sour cream, 1 tablespoon pickle juice 1 tablespoon dried dill, 1 tablespoon granulated garlic, 1 tablespoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon dried chives, and 1 teaspoon black pepper. Stir until smooth and evenly mixed.

Fold in the 1/2 cup cooked and crumbled bacon, 1/2 cup shredded cheddar cheese, finely chopped 1/2 cup sliced dill pickles until evenly distributed.

Taste the dip before serving and adjust salt if needed. Serve chilled with potato chips, tortilla chips, sliced baguette, or celery sticks.

This dip will keep in the refrigerator for 4-5 days.