Dill Pickle Dip Recipe

Are you looking for a crowd pleasing appetizer to share with friends for game days, picnics, or your next party?  This dill pickle dip recipe is sure to please all pickle loving fans out there. It quickly comes together, and is really easy to make; it just requires a little chilling time for the best flavor.

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Ingredients

• Dairy: cream cheese, sour cream, Greek yogurt, shredded cheese
• Dried spices: garlic powder, salt, black pepper, or Old Bay seasoning
• Fresh spices: dill
• Liquids: pickle juice, Worcestershire sauce
• Vegetables: green onions, red onion
• Meat: deli ham, deli sliced dried beef, crispy bacon, salami, corned beef (optional)

Questions

How can I make this for meat lovers?

If you want this appetizer to be more filling, add some meat.  Chop up deli ham, crispy bacon, shredded corned beef, salami or sliced dried beef.  If you would rather keep the dip without meat, you can serve it with the meat on the side to please everyone at your party.

How many calories are in one serving?

For a serving size of 3 tablespoons, it contains 95 calories and 2.4g of carbs.  For more nutritional information, scroll past the recipe card.

Can I make this ahead of time?

Yes, you most certainly can!  The dip will thicken and the flavor will improve with a minimum of 1 hour of chilling time, but feel free to make it the night before.

How long will this keep?

This dip will keep for up to two hours at room temperature and one hour if outside on a hot day.  If you're at a outdoor event, cover any leftovers and place in a cooler. 

If you're at home, cover and place in the fridge.  The dip should keep in an airtight container for up to 3 days.

Can you freeze this recipe?

Unfortunately, this recipe doesn't do well when it is thawed out, because of the sour cream and cream cheese.  If you need to use this up in a hurry, use any leftovers as a spread and make a sandwich.  Just add sliced deli ham or crispy bacon slices.

Serving

• Potato chips: plain, kettle chips, and crinkle chips
• Pretzels: thick sticks, large soft pretzels
• Crackers: Triscuits
• Vegetables: carrots, bell peppers, celery, radishes, broccoli, cauliflower, and cherry tomatoes
• Bread: chunks, baguette slices, bread sticks, pita chips
• Meat: hard salami
• Sauce: grilled hamburgers, corned beef sandwiches, or a sub sandwich

How to Make

Gather all the ingredients.  Measure out the spices, sour cream, and pickle juice.

Place all the ingredients, except the last two, into a bowl.

With a hand mixer, blend the ingredients together until smooth.

Add the pickle juice a little at time until it's the consistency you want, then blend with the mixer.

Finely chop the pickles.

Fold in the chopped pickles and taste.  Adjust seasonings if necessary.

You should have about 2 cups of dip.

Cover and chill in the fridge for one hour or until ready to use.

Variations

• Want to add meat?  Try chopped up deli ham, Hormel sliced dried beef, or crispy bacon.
• Want to add veggies?  Try chopped up red onion or green onion.
• Want this keto friendly?  Add mayo and shredded cheddar cheese.
• Want this gluten free?  Omit the Worcestershire sauce.
• Need this lower in fat?  Use 95% fat free cream cheese and Greek yogurt.
• Want a little spice?  Add chopped serrano peppers, red pepper flakes or horseradish.
• Need this vegan?  Replace the dairy products with vegan friendly ones.
• Need to reduce the sodium?  Use low sodium pickles, and don't add the salt and the pickle juice.

Pro Tips

• Need to reduce prep time?  Use a mini chopper.
• Need this thicker?  Chill in the fridge for one hour.
• Want this thinner?  Add a bit more pickle juice.
• Soften the cream cheese for a lump-free dip.
• Chop fine for more dip on chips, crackers, and veggies.
• Chop coarse for more bursts flavor.  It's personal preference on texture.
• Change up the taste?  Use more zesty or garlicky pickles.

Recommended Tools

• Dill Pickles: we like the Mt. Olive brand of kosher dills.
• Mixing Bowls: these stainless steel bowls are our go-tos!
• Measuring Spoons: these spoons come in convenient increments.
• Spatulas: this silicone spatulas will scrape out every bit of food from your bowls.

Other Tasty Dip Recipes

• Buffalo Chicken Dip
• Caramelized Onion Dip
• Sardine Salad
• Pimento Cheese
• Cowboy Caviar

The pleasure of a 5 star review would be greatly appreciated.

Recipe

Dill Pickle Dip Recipe

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5 from 2 reviews

• Author: Brooke
• Prep Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 ¾ cups 1x

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Description

Dill pickle dip is an easy low carb recipe that is quick whip up.  Made with sour cream and Philadelphia cream cheese, this creamy dip is best served cold and is perfect for chips and pretzels at your next party, snacks at home, or the Super Bowl.

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Ingredients

Scale 1x2x3x

• 8 ounces full fat cream cheese, softened (226g)
• ¼ cup sour cream
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic, minced
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• ¼ cup pickle juice
• 1 cup reduced-sodium dill pickles, finely diced

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Instructions

1. Place the all the ingredients in a mixing bowl, except the pickle juice and chopped pickles.  Blend everything together with a hand held mixer on medium-low speed until well combined.
2. Add the pickle juice and mix with hand blender.  The dip will thicken once it is chilled. Taste and add more salt or black pepper if desired.
3. Fold in the chopped dill pickles with a spatula.   Stir, then cover and refrigerate for 1 hour or overnight.  This chilling time improves the flavor.
4. Serve with your favorite chips, vegetables, crackers, pork rinds, hard salami, or cheese puffs.

Notes

• Use a mini chopper to reduce prep time.
• Chill it in the fridge for one hour to thicken and improve flavor.
• Add a bit more pickle juice to thin it.
• Chop fine or coarse, it's personal preference on texture.
• Change up the flavor of pickles for a different taste.

• Category: Appetizer
• Method: Chopped
• Cuisine: American

Keywords: dill pickle dip, quick dip recipe

This recipe was originally published on January 30, 2018.