How To Make Nalley Pickle Dip
I first shared this recipe in 2012, and twelve years later, it’s still the most-requested dip at every family gathering. If you grew up in Utah, you likely remember the heartbreak when the original Nalley tubs vanished from store shelves.
After years of “research” (and a lot of taste-testing by the Hubby!), my daughter and I perfected this copycat version with the secret ingredient. Whether it’s for Super Bowl Sunday or a summer BBQ, this recipe brings back that “love affair at first bite” flavor we all miss.
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 (save the juice) 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 little more than 1/4 cup adjust to thickness desired)
- 1 Tablespoon of Worcestershire (to taste)
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.
What's your family tabletop tradition?
Thank you so much for this recipe. My whole family loves it. I missed this dip so much.
You are welcome, glad you like it!
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Love this! Thanks for sharing this, been looking for this for ages. Love this pickle dip.
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.
See Recipe BELOW — I FORGOT to list 1 tub/16OZ of Sour Cream. NO LOW FAT STUFF. Ruins it.
Paul, thanks for sharing your recipe for DPD! I will have to try yours soon!
Thanks Paul, I’ll try the lemon next time I make it. 🙂
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!
Does it taste like Nalleys did? I want the exact flavor. The lemon is key. Thanks
Can you order these pickles?
Do you have any video of that? I’d want to find out some additional information.
This will be perfect for a mega sized veggie platter.
Sounds MEGA yummy. Will try it tomorrow during the Super Bowl!
I love this for veggies, its MEGA delish!
MEGA yummy!!
What a Mega good recipe.
This dip looks MEGA good!
I’m craving pickles these days and this is the right kind of dip for a Mega game.
this sounds MEGA yummy, thanks for sharing. I will share with my friend debbie who is addicted to pickles!
8 ozs, is only 1 Cup…..
It turned out awesome, just like the original nalleys dill dip, but the size of pickels are wrong.
Glad you liked it. I pulse them in the food processor quite a bit to get the size I like.