Saturday, November 6, 2010

Pickle Dip

This is one of my latest obsessions when it comes to something that's easy to make, but has one hell of an impact on the tastebuds.

This recipe came from my coworkers who like to call it "tickle dip."  Because they are slightly perverted, which makes me adore them.  Despite the dubious name and the nature of this recipe, do not stop, pass go or collect $200 until you make this recipe.



Pickle Dip

1 tall jar of baby dills, drained and chopped
1 pkg. of Hillshire Farms honey ham, chopped
1 pkg. of Hillshire Farms corned beef, chopped (I could not find this, so I ended up using 2 packages of the Carl Buddig stuff)
1 8 oz. pkg. of cream cheese, softened
1/4 c. mayo

Take all of these ingredients.  Dump them into your food processor.  Blend until incorporated.  Serve with crackers.  Try not to eat the entire dish in one serving.

2 comments:

Deb said...

Don't like pickles - but I LOVE the name, "Tickle Dip". For that reason alone - I would make this. :)

Denise Michaels - Adventurous Foodie said...

This sounds like something my Mom used to make for parties back in the 60s and 70s. It was simple, not too fancy or complicated and filled with pungent flavors.

I read recently that artisanal pickles - made almost by hand in small batch - like microbrew beer - or kettle chips - is the latest foodie craze.