If you’re a fan of pickles and looking for something a little more unique than your usual dip, this Dill Pickle Dip will surely satisfy your craving. It combines tangy, briny pickles with creamy textures and just the right amount of heat. The result is a flavor-packed dip that’s perfect for any gathering.
Why You’ll Love This Recipe
I absolutely love this Dill Pickle Dip because it brings the perfect balance of savory, tangy, and creamy in every bite. The cream cheese and sour cream blend beautifully to offset the saltiness of the pickles, while fresh dill and garlic add a wonderful depth of flavor. Plus, I get to double down on pickle goodness by pairing it with dill pickle potato chips. If you’re a pickle lover like me, this is the dip that will steal the show at any party or gathering. The best part? It’s super easy to make and requires only a few simple ingredients.
Ingredients
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8 oz. cream cheese, softened
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1 cup finely chopped dill pickles, plus more for garnish
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1/2 cup sour cream
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2 Tbsp. dill pickle juice
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1 Tbsp. chopped fresh dill, plus more for garnish
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1/4 tsp. minced garlic
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Pinch cayenne pepper (optional)
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Potato chips, to serve
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Combine ingredients: In a medium-sized bowl, I stir together the softened cream cheese, chopped pickles, sour cream, pickle juice, chopped dill, garlic, and cayenne pepper. I mix everything until it’s smoothly combined.
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Chill: Once the ingredients are mixed, I cover the bowl and refrigerate the dip for at least 30 minutes. This chilling time is key, as it allows all the flavors to meld together.
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Garnish and serve: After chilling, I garnish the dip with extra chopped dill and pickles, if desired. Then, it’s ready to serve with potato chips (dill pickle chips are a great choice!) or any dippers you prefer.
Servings and Timing
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Servings: This recipe serves about 6 people.
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Active time: 10 minutes.
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Total time: 40 minutes, including chilling.
Variations
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Pickle variety: You can try using bread and butter pickles for a sweeter dip or kosher pickles for a slightly different tang. For an extra kick, I love using Wickles pickles—they bring a bit of heat that pairs perfectly with the creaminess of the dip.
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Sour cream substitute: If you’re in the mood for something a bit different, swap the sour cream for mayonnaise. This will give the dip a slightly sweeter, less tangy flavor.
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Adjust consistency: I sometimes add a little more pickle juice if I want the dip to be a bit thinner. Just be careful not to overdo it, as the pickle juice can be quite salty.
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Extra heat: If I’m in the mood for something spicier, I throw in some chopped pickled jalapeños. The heat is an exciting addition, but I keep it in check by adding them gradually.
Storage/Reheating
If there’s any dip leftover (which rarely happens), I store it in an airtight container in the refrigerator. It stays fresh for up to 3 days. I don’t recommend reheating this dip, as it’s meant to be served cold. If it thickens up too much in the fridge, just stir in a little extra pickle juice before serving.
FAQs
Can I use a different type of pickle in this dip?
Absolutely! If you prefer a sweeter flavor, you can use bread and butter pickles. Kosher pickles also work great if you’re looking for a more classic pickle taste.
Can I make this dip ahead of time?
Yes! In fact, I recommend making it ahead of time. Letting it chill for at least 30 minutes (or even up to a day) allows the flavors to blend and intensify.
What can I serve this dip with?
This dip pairs wonderfully with potato chips (especially dill pickle chips!), pretzels, crackers, or fresh veggies like carrots and cucumbers. I also love spreading it on sandwiches!
Is there a way to make this dip spicier?
Definitely! You can add cayenne pepper, chopped jalapeños, or even a bit of hot sauce to give it an extra kick. Just be sure to adjust the heat level to your liking.
Can I freeze Dill Pickle Dip?
I wouldn’t recommend freezing this dip. The creamy texture might change once thawed. It’s best served fresh or stored in the fridge for a few days.
Conclusion
This Dill Pickle Dip is the perfect blend of tangy, creamy, and savory flavors. It’s a great dip for parties, happy hours, or just satisfying that pickle craving. I love how easy it is to make and how versatile it can be, with plenty of room for variation. Whether you’re serving it with chips, crackers, or veggies, this dip is sure to be a hit!
Print
Dill Pickle Dip
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and tangy dip made with dill pickles, cream cheese, sour cream, and a touch of cayenne for heat, perfect for any gathering.
Ingredients
8 oz. cream cheese, softened
1 cup finely chopped dill pickles, plus more for garnish
1/2 cup sour cream
2 Tbsp. dill pickle juice
1 Tbsp. chopped fresh dill, plus more for garnish
1/4 tsp. minced garlic
Pinch cayenne pepper (optional)
Potato chips, to serve
Instructions
- In a medium-sized bowl, stir together the softened cream cheese, chopped pickles, sour cream, pickle juice, chopped dill, garlic, and cayenne pepper. Mix until smoothly combined.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld together.
- After chilling, garnish the dip with extra chopped dill and pickles, if desired. Serve with potato chips or any dippers you prefer.
Notes
- If you prefer a sweeter dip, use bread and butter pickles.
- Substitute sour cream with mayonnaise for a sweeter flavor.
- Adjust the consistency with more pickle juice if needed, but be careful not to add too much salt.
- Add chopped pickled jalapeños for an extra kick.
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Do not reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mix and Chill
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
