Servings: 8 people
Ingredients
- Garlic – 2 cloves peeled
- Baby Dill Pickles – 1 jar 16 ounces
- Cream Cheese – 8 ounces at room temperature
- Sour Cream – 8 ounces at room temperature
- Dill – 4 tablespoons fresh, roughly chopped
- Chives – 3 tablespoons fresh, roughly chopped
- Sea Salt – 1 teaspoon
- Black Pepper – 1 teaspoon freshly cracked
Instructions
- In the bowl of a food processor fitted with a steel blade, add the garlic and all the pickles, reserving the juice. Pulse until coarsely chopped.
- Next, add the remaining ingredients and 3 tablespoons of the reserved pickle juice. Pulse until just combined. The dip should have a coarse texture.
- Serve with potato chips, crackers, or alongside crudité.
Notes
Local entertainment expert Marc Sievers introduces his fourth cookbook, Summertime Food: The Essence of Fresh Cooking. In keeping with his other cookbook offerings, this new star includes, easy-to-follow, quick recipes that will delight your guests, as well as your own palate. Known for the beautiful full color photos throughout, this book like his others gives plenty of inspiration when deciding what to serve, along with the confidence to pull it off seamlessly. Get ready to dig in to the best summer has to offer, and be prepared to respond to the praise and accolades, “I made it myself, thanks to Marc!”
As seen in Cape Cod HOME Early Summer 2026.
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