Buffalo Pickle Dip (Print version)

Tangy buffalo meets crunchy pickles in this creamy 10-minute dip.

# What you'll need:

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

09 - 2 tbsp chopped fresh chives

10 - 1/2 tsp garlic powder

11 - 1/4 tsp black pepper

12 - Sliced pickles

13 - Extra chives

01 - Beat cream cheese, sour cream, and mayonnaise in a medium bowl until completely smooth and free of lumps.

02 - Stir in buffalo wing sauce and pickle juice, mixing thoroughly until the mixture is uniformly orange and well combined.

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

04 - Spoon the dip into a serving bowl. Top with sliced pickles and additional fresh chives for presentation.

05 - Serve immediately with tortilla chips, pretzels, or vegetable sticks. Refrigerate leftovers in an airtight container for up to 2 days.

01 -

The tang from pickles cuts through all that creamy richness like nobody's business
Takes literally ten minutes and people act like you're some kind of kitchen wizard

02 -

The flavor actually gets better after sitting in the fridge for a few hours so make it ahead if you can
Don't go overboard with the pickle juice or it'll be too salty—trust me on this one

03 -

Room temperature ingredients blend so much better—plan ahead for this one step
If you're not serving it immediately, hold off on the garnish until right before people dig in