Add Preferred SourceThis creamy dill pickle dip is packed with tangy flavor and a satisfying crunch from chopped pickles and fresh dill. It’s quick to whip up and makes the perfect pairing for chips, crackers, or fresh veggies. If you’re a pickle fan, this dip is sure to be a hit!
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With no cooking involved, it comes together in minutes. The creamy base perfectly balances the bold pickle taste, while fresh dill adds a pop of herbaceousness. It’s great for last-minute snacks, game days, or parties — plus, it tastes even better the next day!
History
Dill pickle dip appears to have emerged as an offshoot of classic creamy dips like ranch or onion dip, incorporating chopped dill pickles, pickle juice, and sometimes dill weed for a briny, tangy kick. It likely gained traction in the 1970s when recipes for dill-flavored party dips and pickle-based snacks began circulating in cookbooks and magazines. Its popularity has seen a resurgence in recent years, fueled by the growing trend for bold, nostalgic flavors and creative twists on comfort food.
Ingredients
- Cream cheese – You can use any kind of cream cheese, but for recipes like this, I find that the 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 – Go for extra dilly! I love using my alligator 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
- Onion powder
- Salt – 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.
- Black pepper
How To Make Dill Pickle Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by beating the cream cheese until it is smooth and fluffy. You can do this with a sturdy spoon, but I love using a handheld electric milk frother for small batches like this. It makes the cream cheese silky in no time. Mix in the sour cream and pickle juice until everything is creamy and well blended.
Stir in the chopped pickles, fresh dill, garlic powder, onion powder, salt, and pepper. Make sure everything is evenly combined so every scoop gets plenty of pickle goodness. A flexible silicone spatula is perfect here because it scrapes the bowl clean and folds everything together gently.
Cover the bowl and refrigerate the dip for at least 30 minutes. This little rest time really helps the flavors meld and deepen, and it is worth the wait.
Transfer the dip to a serving dish and garnish with extra dill or pickle slices if you like. Serve it chilled and watch it disappear fast. This one is always a crowd pleaser.
Chef Jenn’s Tips
- Dice the pickles finely for a well-balanced bite in every scoop.
- Adjust the consistency by adding a little more pickle juice if you prefer a thinner dip.
- For a spicy version, add chopped pickled jalapeños or a splash of hot sauce.
Serving Suggestions
This dip is great with pretzels, potato chips, sliced baguette, or a colorful veggie platter with cucumbers, carrots, and bell peppers.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving if it separates. Freezing is not recommended.
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 cream cheese with a spoon or hand mixer until smooth. Mix in the sour cream and pickle juice until creamy.
- Stir in the chopped pickles, dill, garlic powder, onion powder, salt, and pepper. Ensure everything is evenly combined.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors come together.
- Transfer to a dish and garnish with extra dill or pickle slices if desired.
Notes
Chef’s Tips
- Dice the pickles finely for a well-balanced bite in every scoop.
- Adjust the consistency by adding a little more pickle juice if you prefer a thinner dip.
- For a spicy version, add chopped pickled jalapeños or a splash of hot sauce.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.