Coupons 4 Utah

Utah Deals, Coupons and Events

Menu

Nalley Dill Pickle Dip Secret Recipe

24 CommentsContent may be sponsored or contain affiliate links. View full disclosure.

How To Make Nalley Pickle Dip

This is a re-post for Super Bowl Sunday. I make this pretty much every Superbowl, it seems like a good day to offer a reminder.

It graced our summer BBQ tables for years. If you're missing your favorite Nalley Dill Pickle Dip, know that you are not alone. This popular dip was a family favorite for many Utahan's. I myself, remember the love affair at first bite years ago, when the Hub introduced me to this yummy dip.

Sadly, the information I have is that this tub of goodness will not be back on store shelves. After trying many unsuccessful store substitutes, my daughter and I decided to turn to the kitchen. We spent time searching 100's of recipes and tasting dip upon dip, hoping for the one that would meet the approval of the Hub's discerning palate. Each recipe we found had it's own special list of secret ingredients, Onions, Garlic, Cream Cheese and dare I say it, beer?!…. all topped the list.

And, now at last, here it is….  shhh, I'm going to let you in on the secret. Drum roll please….

1 small jar of Nalley Dill Hamburger chips (drained). Yes, the entire jar. For those that want to measure, that's roughly a 1 1/2 – 2 cups of WELL drained and blotted dry, hamburger pickle chips.

  • 1 pt (16 oz) Sour Cream
  • 3-6 Tablespoons Pickle juice
  • 4 – 6 Heaping Tablespoon of Mayonnaise or Miracle Whip. (A litle more than 1/4 cup adjust to thickness desired)
  • 1/2 – 1  Tablespoon of Worcestershire

Directions:

Drain Pickles on a paper towel VERY well and reserve the juice. It's important to get them as dry as possible or your dip will be runny. Pulse chop them in the food processor. Be careful not to over process.

Mix Pickles, Sour Cream, Worcestershire and Mayonnaise. Add the pickle juice until dip is a good consistency.  Since sour creams vary in consistency you'll need to judge this. But, don't be stingy with the juice. The more juice, the more pickely goodness. On average I use 1/4 cup.

And, done! Special tip: This recipe  gets better after a few hours or even overnight in the fridge. It's delicious right away too. Awhhhh.

Oh, I would be neglect in my post if I didn't mention, there is a $0.75 off ONE Nalley Pickles printable coupon here (enter zip code 84123). Enjoy!

What's your family tabletop tradition?

Share134
Tweet
Pin56
Share

Reader Interactions

Comments

  2. This is a really good tip especially to those fresh to the blogosphere.
    Short but very precise info… Appreciate your sharing
    this one. A must read article!

    Reply

  5. I’ve worked on my DPD for about 5 years. I still have an old tub of Nalleys DPD (empty). I looked at ingredients and added to what you basically already have.
    1 jar of the Nalleys HDCs pickles. I chop them 1/2 jar at a time in food processor on CHOP setting.Shaking them untilall perfect. My sister and wife like an extra 1/4 jar.

    4 HEAPING tablespoons Miracle whip. NOT LOW FAT.
    4 TBSP pickle juice
    3/4 tsp wostershire
    1 tsp paprika
    1/2 tsp garlic powder
    And finally…….1/2 lemon. squeeze juice into dip.

    Sometimes I throw in a TSP of dill weed but honestly I can’t taste it but it makes it look like I know what I’m doing.

    The Lemon is huge part for not only flavor but it acts as a natural preservative. I can eat dip up to a week w/out it going bad. Usually never makes it past 3 days or one party.

    Reply

      • Are you the coupons for Utah gal?? I don’t usually reply. I haven’t seen the dip in that size. It came in a half size in State of Washington… 40 something years ago. Utah must have had it longer since the market chains have some we didn’t. The label is different from when I was young too. I must be too old! 🙂 Since your hubby has a lifetime pallet and you’re familiar with it you may be able to give me an idea. I do not Like dill dip in whatsoever. What my sister buys now it’s disgusting. I can taste the preservatives and to me it’s are just fowl. It didn’t taste like that 40 years ago. 7 seven layer dip, salmon dip or chip dip made from a deli or these companies has been overtaken by artificial and preservatives. I cook from scratch and I think you two might be the perfect people to help me know what I am taste I am looking for without trying to test it myself. My sister loves it too so I wanted to make it for her. Utah is the capital for dips and openhouses with old country recipes!

        I have a couple of questions I would love to know.

        1. The dip have more of a salad dressing taste like miracle whip than mayo flavor but really had neither. Sour cream is and authentic Greek yogurt from a specialty market watered down with whole milk or juices is more like it. The pickles gave it a tang miracle whip would maybe ruin. Which tasted more like the original?

        2. Did they put Worcestershire sauce in it? That was a curiosity. I love that but it’s dark.

        3. Did Nalleys dill pickles not have the same rates as their hamburger chips? I know the hambher chips my be more tart and the brine may be stronger. I’m curious to how those tested different.

        Thank you for being a fan of the dip! Childhood memories with receptions and openhouses were always a fav of mine! All the sweets laid out too!

        Have a wonderful day!

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *