I always think anything that involves cooked pickles sounds weird. And yet, I’ve never tried anything with cooked pickles that I didn’t like. Go figure. This dip is a modification of a version I’ve been taking to parties for years. Without fail, someone tells me how much they love it and asks what’s in it. When I tell them it’s pickles, they recoil like I just said it was made from baby seals. But I’ve never taken one bit of it home. Ever.
Baked Parmesan Pickle Dip
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup grated parmesan cheese
1/2 cup finely chopped dill pickles
1 teaspoon dill weed
Mix all ingredients well. Place in a greased baking dish. Bake at 325 until the edges are golden brown, about 20 – 30 minutes, depending on the size of your dish. Serve with anything dip-able, but Fritos are particularly good.
As a side note, low fat cream cheese and low fat mayo work just fine in this. Tell me where we can get some low fat Fritos and we’re halfway to healthy!