Dill Pickle Dip is a wonderfully creamy dip for gameday or parties and it can be made in just 10 minutes. Even better, it can be made a day in advance.
This dip is creamy, crunchy, and has the wonderful salty flavor of dill pickles.
Dill Pickle Dip Recipe
While I don’t much care for dill pickles on their own, I love them added to foods like Dill Pickle Meatloaf, Dill Pickle Potato Salad, Spicy Pickle Hush Puppies, Fried Pork Chops with Dill Pickle Gravy, and of coarse Beer Battered Fried Pickles. Save that pickle juice and make Pickle-Brined Grilled Chicken or Pickle-Brined Chicken Tenders.
Ingredients Needed
- Cream Cheese– should be softened or at room temperature.
- Sour Cream– or use Greek yogurt or mayonnaise.
- Ranch Seasoning– adds wonderful flavor.
- Dill Pickles– I find there is lots of variation in taste with different brands of dill pickles. Use your favorite or homemade.
- Pickle Juice– so perfect for flavoring and thinning the dip a little bit.
- Chopped Fresh Dill– can’t get enough dill flavor in this dip!!
- Sweet Onion– very finely chopped.
- Pepper
Equipment Needed
You will need a large mixing bowl and a hand-held electric mixer. If you don’t have an electric mixer, you can get by with a wooden spoon.
How To Make Dill Pickle Dip
- Mix the base ingredients. Using an electric mixer, beat cream cheese, sour cream, and Ranch until smooth.
- Add Remaining Flavorings. Stir in chopped pickles, pickle juice, dill, and onions.
- Season to taste. Check for seasoning and add black pepper to taste.
- Refrigerate at least 30 minutes.
How To Serve
So many things taste great dipped in this dip! Pretzel sticks, ruffled potato chips, frito corn chips, pita chips. It can also be served with veggie sticks for a low carb appetizer. I really love it with cucumber slices. It also makes a great burger or sandwich spread.
Want It Spicy?
Add crushed red pepper flakes or cayenne pepper to taste.
Recipe Tips
- Best made an hour in advance so the flavors have a chance to get to know each other.
- Chop the pickles really finely for a smooth dip or leave them in bigger pieces for a chunkier dip.
Storage
Will keep in an airtight container in the refrigerator for 3 to 4 days but it will start to get a little watery and separated after 2 days.
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Dill Pickle Dip
Equipment
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon Ranch Seasoning
- 1 cup chopped dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon chopped fresh dill
- ¼ cup finely chopped sweet onion
- black pepper, to taste
Instructions
- Place cream cheese, sour cream, and Ranch seasoning in a large mixing bowl.
- Use a hand-held electric mixer to beat until smooth.Note: If you don't have a hand-held mixer, use a wooden spoon to mix until smooth.
- Stir in chopped pickles, pickle juice, dill and onion.
- Season to taste with black pepper.
- Serve with chips, crackers, and/or veggie sticks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for a Super Bowl party tomorrow. I doubled the recipe using 4 t. of Old Bay seasoning. When I tasted it, the dip was VERY salty. I let it chill in the fridge, and then I tried it again. I could not eat it. I will make it again in the morning omitting the Old Bay seasoning. The dip is made with salty dill pickles and pickle juice, geometry dash lite more than enough salt for the dip. In addition, I’m serving the dip with salted pretzel chips!