Dill Pickle Dip
Creamy, tangy, and packed with crunchy pickles and fresh dill, this dill pickle dip is perfect for pickle lovers. It’s quick to make and goes great with chips, crackers, or fresh veggies. Whether you’re hosting a party or need a last-minute snack, this dip is always a hit.
Everything comes together in one bowl with no cooking required. The smooth cream cheese and sour cream base pairs perfectly with the zesty pickle flavor, while the dill adds a burst of freshness. It’s a simple dip that delivers big on taste.
Versatile and delicious, you can enjoy it as a classic dip, spread it on sandwiches, or serve it with veggies for a refreshing bite. It also stores well in the fridge, making it ideal for preparing ahead of time. In fact, the flavors get even better the next day!
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Ingredients
- Cream cheese – You can use any kind of cream cheese but for recipes like this, I find brand name tastes the best. And full fat. Now’s not the time to be trying to trim calories. Soften the cream cheese first by leaving it on the counter for an hour, or zap it in 20 second intervals in the microwave.
- Sour cream – Again, use full-fat sour cream for the best creaminess.
- Dill pickles – Chopped. Go for extra dilly! I love using my croc chopper to make quick work of chopping veggies like these pickles.
- Dill pickle juice
- Fresh dill – Dried dill just won’t have the same flavor. I’ve tried it with dried dill and this dip recipe really does benefit from the pop of fresh dill flavor.
- Garlic powder and onion powder
- Salt and pepper – Taste the dip first. Depending on how salty your pickles are, you may not need to add any salt. If you’re serving it with salty chips, that’ll add salt, too. Always taste the dip on a chip to decide if it needs more salt or not.
How to Make Dill Pickle Dip
- Beat the softened cream cheese until it’s smooth and creamy. Add the sour cream and pickle juice, and stir until everything is well blended.
- Fold in the chopped pickles, fresh dill, garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure the flavors are evenly distributed.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Stir it well and garnish with additional fresh dill or pickle slices for a decorative touch.
Step-By-Step Process
Chef Jenn’s Tips
- Dice the pickles into small pieces for a better texture in every bite.
- For a thinner dip, add a little extra pickle juice until you reach your desired consistency.
- Add some heat by mixing in chopped pickled jalapeños or a splash of hot sauce.
Serving Suggestions
This dip pairs perfectly with a variety of dippers. Serve it with potato chips, pretzels, baguette slices, or fresh veggies like cucumbers, carrots, and bell peppers. You can also spread it on sandwiches or burgers for an extra burst of pickle flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If any separation occurs, give it a good stir before serving. Freezing is not recommended, as it can change the texture.
Dill Pickle Dip
Ingredients
- 8 ounces cream cheese
- ½ cup sour cream
- ¾ cup dill pickles chopped
- ¼ cup dill pickle juice
- 1 tablespoon fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Beat the softened cream cheese until it’s smooth and creamy. Add the sour cream and pickle juice, and stir until everything is well blended.
- Fold in the chopped pickles, fresh dill, garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure the flavors are evenly distributed.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Before serving, stir it well and garnish with additional fresh dill or pickle slices for a decorative touch.
Notes
Chef Jenn’s Tips
- Dice the pickles into small pieces for a better texture in every bite.
- For a thinner dip, add a little extra pickle juice until you reach your desired consistency.
- Add some heat by mixing in chopped pickled jalapeños or a splash of hot sauce.
