How to Make Smoked Dill Pickle Dip

[@zenjamin6262]

Can you imagine going to a party at Chef Tom's? Id mske shure I went hungry !

[@OlinKreutzRules]

Make sure you bring a dictionary.

[@tylerlawrence7266]

smoked pickle dip?? you've outdone yourself. Been watching Tom since the beginning and he never ceases to amaze me with the recipes, hes the reason I bought a pellet grill!

[@andrewknaff9220]

This dip sounds delicious! Will definitely be trying this.

[@davidsayyae4529]

Stuff is CRAZY good !!

[@Flowers4Everyone]

I am in awe. This looks so delicious. I adore dill, dill and dill. Add smoke and dill pickles, full on palate party!!🎉

[@andywiebe5752]

Killer dip dude!

[@JeffreyBethards]

I'm on this! thanks!!!!

[@Michiba]

Your video randomly popped up on my news feed…and I couldn’t be happier that it did 🤘 def subscribed but man, this looked good!!

[@jerryk9266]

Isn't 250 a bit hot to be smoking the cream cheese? I know it's a short period, but why not just run the fan (cold smoke) with the smoke tube? Does the added heat accelerate the smoking process without melting the cream cheese? I would think if you were going to add heat and smoke, you would go with the lowest temp that generates the most smoke to augment the smoke tube.

[@tedscheckler1]

That’s exactly what I’m doing now (using a cold smoke w tube), and it’s already softened and I’ll have to scrape it off the grid gently.

[@_brianhamilton]

Can’t wait to try this! This video made me wonder: what does and doesn’t need a few days after cold smoking to mellow out?

[@FireGy106]

@allthingsbbq I saw this when it first came out and just finally got around to making it and I must say it came out incredible! Thanks for all the great recipes!

[@lynnepearse937]

Oh wow that looks good. A must try

[@antonschollum3128]

Yah boi, looks cracking🤘

[@Derek2001]

Made it this weekend...twice. My wife loves it and said it's one of the best dips she's ever had.

[@allthingsbbq]

That's great news, we love to hear when the recipes are put to the test, and of course, glad your crew enjoyed it!

[@Derek2001]

​@@allthingsbbqwould you recommend thinning it out with more pickle juice or water the next day after it sets up and thickens?

[@chrispile3878]

Oh, yeah! I gotta try this one, Chef Tom.

[@Nuckfuts7]

I'm pretty sure this would be amazing as a condiment on a sammich of some ilk.

[@cwfain]

This can’t help but be delicious Thanks🙏🏼🙏🏼

[@timothymcmiller3333]

Amazing recipe

[@WWStrengthAthletics]

ATBBQ videos with Chef Tom blow away the Food Network TV stuff - from the viewer perspective, these videos are more informative and intriguing to get people passionate about food. Nice work by everyone involved

[@insomniahobbies]

The dedicated carnivore in me really, really misses pickles. Might have to substitute the panko for ground pork rinds and mix this in with some ground hamburger.

[@psylegio]

So I decided to make this, but in the midst of it I suddenly had to drive away for a long while so I forgot all about the bread crumbs, but it is so good that I am not changing a single thing at this moment. 👍😊

[@xzeroxskater101]

Making this for football season thanks chef tom

[@userbosco]

What an interesting recipe! So a quick question to the interweb: Is it my understanding that you do not have to allow smoked cream cheese to sit for days/weeks like regular cheese (i.e. jack, cheddar, etc) after smoking? You can eat it right away? If so, curious why that is.

[@matthewmoreau2378]

So delicious 🤤

[@ptcclatlptcclatl1683]

Try treating a marinated flank steak like a two hour brisket 220 deg with smoked peppers and onions 300 deg then pick your cheese and make a delicious sandwich.

[@thenext9537]

I have a weird relationship with pickles. If I am eating a BLT, I have to have a pickle spear. I like them on burgers. I think they are trash by themselves, but I love them if I have a meal with them and the in between bite. Yes, I know that is weird, but that's how it is. This looks super interesting!

[@jjeffk68]

Tom, do you think you could substitute Mexican crema for the sour cream since you already have the tang from the pickles? I live in Mexico so it's tough finding sour cream.

[@jimcole2648]

Gonna try this but less pickle juice added. Just what’s in the chopped ones only

[@allthingsbbq]

It'll be delicious! Thanks for commenting and thanks for watching!

[@BlackDogBBQ]

Firing up our Yoder right now!

[@ganjajohn5748]

Doin’ this next time I fire it up

[@allthingsbbq]

You won't be disappointed. Thanks for watching!

[@keithkamps77]

Way cool

[@ganjajohn5748]

Next cook….

[@gregorydemott1369]

you didnt make enough!

[@nunyabizznizz7326]

no, just no........still gave a 👍 tho

[@creptandwecame]

It looks like your losing weight. You going to the gym bruh?