Are you looking for a crowd pleasing appetizer to share with friends for game day? Our dill pickle dip recipe is easy to make, and is sure to please all the pickle fans out there.
For more party dippers your guests will love, check out our Queso Blanco and Cowboy Caviar!
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Why This Recipe Works
- It takes basic ingredients that are easy to find at the grocery store, and chances are, you probably already have most of them.
- It's very simple and quick to make for yourself or for company.
- You can make the whole recipe the night before, and it will thicken when chilled.
Ingredients
Wondering what you need to make our dill pickle dip? It only takes a few ingredients. Let's talk about them.
- Dairy: We used cream cheese and sour cream.
- Dried Spices: We used salt and black pepper.
- Fresh Spices: We used fresh dill that was finely chopped.
- Liquids: We used pickle juice and Worcestershire sauce.
- Vegetables: We used diced dill pickles.
See recipe card for full information on ingredients and quantities.
Variations
- Keto Friendly: Add mayo and shredded cheddar cheese.
- Gluten Free: Omit the Worcestershire sauce.
- Lower Fat: Use 95% fat-free cream cheese and Greek yogurt.
- Spicy: Add chopped serrano peppers, red pepper flakes, or horseradish.
- Low Sodium: Use low sodium pickles, and don't add the salt and the pickle juice.
How to Make
Gather all the ingredients for our dill pickle dip. 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 for serving. Cover and chill in the fridge for one hour or until ready to use. It will thicken up a bit.
- Serve our amazing dill pickle dip recipe with chips, pretzels or crudités.
Recipe FAQs
Dill pickle dip is perfect on Triscuits, Wheat Thins, and Ritz crackers. We also love it on plain, kettle chips, and crinkle chips. It also tastes amazing on different kinds of pretzels like: thick sticks, large soft pretzels. If you're trying to lower your carbs, try serving it with these fresh vegetables: carrots, bell peppers, celery, radishes, broccoli, cauliflower, and cherry tomatoes.
Yes, you can. 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.
Allow the cream cheese to sit at room temperature for an hour or longer. Softening it will make it easier to mix and result in a creamier consistency.
A three tablespoon serving size contains 95 calories and 2.4g of carbs. For more nutritional information, scroll past the recipe card.
Serve
If you're looking for other appetizers to serve with this recipe, try our recipes for sloppy joe sliders, boiled peanuts, refrigerator dill pickles, buttermilk ranch dressing, and cowboy caviar.
Store
- Make Ahead: 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.
- Leftovers: Cover tightly and place in the fridge. The dip should keep in an airtight container for up to 3 days.
- Freezer: This recipe can't be frozen because the sour cream and cream cheese will turn watery and separate when thawed. 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.
Expert Tips
- Want to add meat? Try chopped deli ham, Hormel sliced dried beef, or crispy bacon.
- Need this thicker? Chill in the fridge for one hour.
- Want this thinner? Add a bit more pickle juice.
- Chop fine or coarse, it's personal preference on texture for the pickles.
- Change up the taste? Use more zesty or garlicky pickles.
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Recipe
Dill Pickle Dip
Ingredients
- 8 ounces full fat cream cheese, softened
- 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
Equipment
Instructions
- 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.
- 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.
- 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.
- 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 for the pickles.
- Change up the flavor of pickles for a different taste.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
The dip is very creamy, and the pickles add a crisp, sharp flavor. The dill on top makes it have that little extra burst of flavor! YUM!
Emma
I love the vinegary flavor of the pickles in this dip, too. Thanks for your comment!
Beth
This dip is creamy and crunchy. I like dipping pickles, pretzel crisps, carrots, and wavy chips in it. The dip is like eating a dill pickle with a creamy coating.
Emma
So glad you enjoyed it!