Dill Pickle Dip

by Sabrina Snyder

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2 Comments

5 from 1 vote
8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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My Dill Pickle Dip turns a jar of pickles into the ultimate cool, creamy party dip in just 5 minutes! Perfect with crunchy salty potato chips!

If you are a pickle lover, this creamy Dill Pickle Dip is THE Appetizer you need in your life. For more delicious quick and easy appetizers, try my recipes for Pimento Cheese and Corn Dip.

Sabrina’s Dill Pickle Dip Recipe

Creamy Dill Pickle Dip is about to be your new favorite chip dip! The crunchy tangy pickle bits, the fresh dill, and the cool creamy base all come together in an amazing bite. Even if you are on the fence about pickles, I’m telling you one bite of this dip may convert you for life!

Recipe Card

Dinner, then Dessert

Dill Pickle Dip Recipe

My Dill Pickle Dip turns a jar of pickles into the ultimate cool, creamy party dip in just 5 minutes! Perfect with crunchy salty potato chips!
Yield 8 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder
Bowl of pickle dip with chips around it
PrintRate

Ingredients
 

  • 8 ounces cream cheese , softened
  • 1 cup sour cream
  • 1/4 cup dill pickle juice
  • 1/4 cup fresh dill , chopped
  • 1 cup dill pickles , finely chopped
  • 2 tablespoons pickling seasoning , from pickle jar

Instructions

  • In a large bowl whisk together cream cheese, sour cream, dill pickle juice and fresh dill until smooth.
  • Add in chopped dill pickles and dill pickle seasoning and stir well to combine.
  • Serve with potato chips.

Nutrition

Calories: 171kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 355mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg

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Note from Sabrina

Pat your pickles dry! Use paper towels to remove excess moisture. This prevents the dip from getting watery after sitting in the fridge.

Table of contents

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About this Recipe

Pickle Dip is an excellent party recipe because it is so easy to whip together and gets even better as it chills. But also, you don’t have to give it time to chill like many other dips. So, if you need a last minute appetizer, this dip works great! Plus, if you’re preparing the dip for a bigger group, you can easily double or triple the recipe.

Ingredients

  • Cream Cheese: This is a standard ingredient that you’ll find in plenty of dip recipes. The cream cheese base is soft enough to scoop with chips and crackers, but it’s also firm enough to hold up the other ingredients and give the blend some structure. Its tangy flavor is also ideal for this Dill Pickle Dip.
  • Sour Cream: Mix in 1 cup of sour cream with the softened cream cheese. The sour cream adds even more of a tangy flavor. Its thinner consistency also helps everything to blend smoothly.
  • Dill Pickles: Most of the ingredients in this dip are actually all part of the same pickle jar. You’ll use the pickles, pickle juice, and pickling seasoning from the jar. When you slice the dill pickles, be sure not to go too small, as you want them to add some texture and crunch to the creamy dip.
  • Dill Weed: I wanted this pickle dip to be packed with dill flavor so I used fresh dill weed leaves! Discard the larger stems and give the leaves a quick mince.

Can this be made ahead of time?

Yes! While this dip tastes delicious when fresh, it’s also an easy recipe to make in advance to keep your party prep as easy as possible. If you carefully cover or seal the dip to store it in the fridge, you can make it a few days ahead.

How to Store

  • Store: Due to the recipe’s sour cream and cream cheese, you don’t want to leave this dip sitting at room temperature for more than an hour or two. To store the Dill Pickle Dip for later, cover the medium bowl in plastic wrap, or transfer the dip to an airtight container. It can stay good in the fridge for 3-4 days. Let it sit at room temperature for a few minutes before serving to soften, and whisk together again if necessary.
  • Freeze: I don’t recommend freezing this recipe as the freezing and thawing process can change the texture of the cream cheese and sour cream base.

Ideas to Serve

  • Chips: Classic crunchy potato chips are perfect with this dip, especially thicker cut chips with ridges. But they also go great with Pita Chips, tortilla chips, bagel chips, or pretzel chips!
  • Crackers: Skip the chips and spread this dip on your favorite crackers like wheat crackers or buttery crackers.
  • Veggie Sticks: Fresh and crunchy vegetables like carrot sticks, celery, bell pepper strips, and cucumber slices are all healthy, low carb dippers.
  • Bread: Toasted baguette slices with a smear of pickle dip make a quick party appetizer. Try it with some smoked salmon on too!
  • Spread: Dill pickle dip can be a great spread for sandwiches, burgers, and sliders instead of adding mayo and pickle slices.
  • Potatoes: Use the pickle dip as a delicious topping for baked potatoes or Potato Wedges instead of sour cream.

Frequent Questions

What’s the difference between dill pickles and other pickles?

Dill pickles are made by pickling whole cucumbers with dill weed and dill seed for extra herby flavor. Unlike some other pickle varieties, dill pickles are also typically prepared in a vinegar base instead of in a salt brine. Dill pickles are quite popular, and their distinct flavor is often what you think of when someone mentions pickles.

What if my dip is too thin?

If your dip is too thin or separates after chilling, try adding more sour cream or softened cream cheese to thicken it up. A little mayonnaise can help thicken it too. Also if it’s a separation problem, you may just need to stir it really well.

Variations

  • Veggies: To add some crisp texture and extra flavor to your dip, chop up some of your favorite vegetables. Fresh green onions, sweet onions, chunks of peppers, diced tomatoes, shredded carrots, or shredded cucumber would all make tasty additions.
  • Light Dill Pickle Dip: To make this recipe lighter, you can use low-fat cream cheese or fat-free sour cream to make the creamy base. Or swap the sour cream with plain Greek yogurt.
  • Dill Pickle Ranch Dip: Ranch and dill are a natural pairing! Make a cool ranch dip by substituting ¼ cup sour cream with ¼ cup Ranch Dressing. Or, you can skip the dressing and instead, just add 1-2 tablespoons of dry Ranch Seasoning Mix to bring the flavor in.
  • Seasonings: You can keep the spices simple with kosher salt and black pepper according to taste. Or, get a little more bold by adding a tablespoon of onion powder, garlic powder, ground mustard, or thyme. You can also introduce a kick of heat into the simple dip by mixing in a dash of cayenne pepper or red pepper flakes. Just be careful to add a little bit of each spice at a time and taste test as you go. You don’t want to overwhelm the original dill flavor with too many add-ins.
  • Bacon: Pickle dip also tastes delicious with bacon! You can cook a few slices of bacon in a cast iron skillet before combining the dip recipe. Then let the bacon slices cool and break them into crispy bacon bits before adding them.

More Delicious Cold Creamy Dips

collage of dip in bowl plated with ridged potato chips and prep steps. Recipe name across bottom third in red banner.

Photos used in previous version of post:

pickles and cream mixture in a bowl with spatula
Bowl of dip surrounded by chips on a platter
creamy dip and chips
Close up on dip and potato chips
Unmixed dip ingredients
Mixing herbs into dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I brought a bowl of this dip to a backyard barbecue last weekend and it was the first thing to disappear. It is tangy, incredibly creamy, and packed with that perfect punch of dill flavor.

    Reply