This dill pickle dip is tangy, creamy, and ready in minutes. It blends softened cream cheese and sour cream with crisp chopped dill pickles and pickle juice for a bright, salty bite. The texture is smooth with crunchy pickle bits, and the aroma is a fresh, vinegary dill scent. It’s perfect for parties, game day, or a quick snack.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8 (about 2 tablespoons each)
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 160 kcal
- Protein: 2 g
- Carbohydrates: 4 g
- Fat: 15 g
- Fiber: 0.5 g
- Sugar: 1 g
- Sodium: 550 mg
Why Make This Dill Pickle Dip
Make this dip for its bright, bold flavor and its speed. It takes only minutes to pull together and delivers a tangy, salty punch that pairs with chips, crackers, and fresh veggies. The creamy base softens the sharp pickle taste so the dip feels balanced. It’s great for crowds, easy to tweak, and stores well for a few days.
How to Make Dill Pickle Dip
This dip is a simple no-cook recipe. You soften cream cheese, fold in sour cream, then add chopped dill pickles, pickle juice, and seasonings. Taste and adjust the salt and pepper. Chill briefly if you want it firmer. The result is a creamy, tangy dip with crunchy pickle pieces and a lively dill aroma.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup dill pickles, chopped
- 1/4 cup dill pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh dill for garnish
Directions:
Step 1: Preparation
Soften the cream cheese at room temperature for 20–30 minutes or microwave in 5–10 second bursts until spreadable. Chop the dill pickles into small, bite-sized pieces. Measure the sour cream and pickle juice.
Step 2: Mixing
In a mixing bowl, combine the softened cream cheese and sour cream. Use a spoon, spatula, or hand mixer on low to beat until smooth and creamy. Stir in the chopped dill pickles and the 1/4 cup dill pickle juice until evenly distributed.
Step 3: Cooking
No cooking is required. Add the garlic powder, onion powder, and a pinch of salt and pepper. Mix well and taste. Adjust seasoning by adding more pickle juice for tang, more salt only if needed, or a little sugar if the mix tastes too sharp from the pickles.
Step 4: Finishing
Transfer the dip to a serving dish. Garnish with chopped fresh dill if using. Chill for 15–30 minutes to meld flavors, or serve immediately with chips, crackers, or vegetable sticks.
How to Serve Dill Pickle Dip
Serve chilled or at cool room temperature. Good dippers:
- Potato chips or kettle chips for crunch
- Rye or plain crackers
- Raw vegetables: carrot sticks, celery, bell pepper, cucumber slices
- Pita chips or toasted baguette slices
- Use as a spread on sandwiches or burgers for extra tang
For parties, place the dip in a wide bowl surrounded by an assortment of dippers. Add a small bowl of extra pickle slices nearby for guests who want more crunch.
How to Store Dill Pickle Dip
- Refrigerate in an airtight container for up to 4–5 days.
- Keep cold; do not leave out at room temperature more than 2 hours.
- Freezing is not recommended—texture can separate and become watery after thawing.
- If dip thins after refrigeration, stir in a spoonful of cream cheese or chill to firm up.
Expert Tips for Perfect Dill Pickle Dip
- Use full-fat cream cheese and sour cream for the creamiest texture. Low-fat versions work but will be thinner.
- Chop pickles finely if you want a smooth experience, or leave larger pieces for crunch.
- Taste before adding salt—pickles and pickle juice are salty and can supply most of the sodium.
- Want it tangier? Add a little more pickle juice, a squeeze of fresh lemon, or a splash of apple cider vinegar.
- For a fresher herb aroma, stir in 1–2 tablespoons of chopped fresh dill or garnish on top.
- If the dip is too thick, thin with a teaspoon or two of milk, more sour cream, or extra pickle juice.
Delicious Variations
- Bacon Dill Pickle Dip: Stir in 1/2 cup cooked, crumbled bacon for smoky crunch.
- Cheesy Pickle Dip: Fold in 1/2 cup shredded sharp cheddar or Swiss cheese.
- Spicy Dill Pickle Dip: Add 1–2 teaspoons of hot sauce or 1 tablespoon chopped jalapeño.
- Ranch-Style: Mix in 1 tablespoon dry ranch seasoning and reduce garlic/onion powder.
- Yogurt Light Version: Replace sour cream with Greek yogurt for tang and protein (slightly thinner).
- Dill & Chive: Add 2 tablespoons chopped chives with fresh dill for bright oniony notes.
Frequently Asked Questions
Q: Can I use low-fat cream cheese and sour cream?
A: Yes. The dip will be lower in fat but slightly thinner and less rich. You can firm it up by chilling longer or mixing in a small extra amount of softened low-fat cream cheese.
Q: How far ahead can I make this dip?
A: You can make it 1–2 days ahead. Store in an airtight container in the fridge. Flavors meld and often improve after a few hours, but the dip is best within 4–5 days.
Q: Can I use sweet pickles or bread-and-butter pickles instead?
A: You can, but sweet pickles change the flavor profile—expect sweeter, milder tang. If you use sweet pickles, reduce any added sugar elsewhere and taste as you go.
Q: Is this dip safe for children and pregnant people?
A: The ingredients are standard pantry items and generally safe. However, pregnant people should check with their healthcare provider about consuming pickled items high in sodium. Also ensure dairy (cream cheese, sour cream) is pasteurized.
Q: How can I reduce the sodium in this dip?
A: Use low-sodium pickles and rinse chopped pickles under cold water to remove some brine. Use less pickle juice or replace part of it with water or milk.
Q: Can I make this dip dairy-free?
A: Try dairy-free cream cheese and a thick dairy-free yogurt or sour cream alternative. Texture and flavor will differ; add extra seasoning to boost tang.
Q: Why is my dip watery after refrigeration?
A: Pickles release liquid over time. To fix thin dip, stir out excess liquid, then add a small amount of softened cream cheese or chill to firm. Finely chopping pickles and draining them before adding helps reduce water.
Conclusion
This Dill Pickle Dip is a fast, crowd-pleasing appetizer with a creamy texture and tangy, salty pickle bite. It’s easy to customize and fits many occasions from casual snacking to party platters. For another simple take on this flavor, see this related recipe: Dill Pickle Dip – Just like those pickle wraps, in an easy dip. Give this recipe a try — it’s quick, bold, and addictive in the best way.
Print
Dill Pickle Dip
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A tangy, creamy dip made with cream cheese, sour cream, and dill pickles, perfect for parties and quick snacks.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup dill pickles, chopped
- 1/4 cup dill pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh dill for garnish
Instructions
- Soften the cream cheese at room temperature for 20–30 minutes or microwave in 5–10 second bursts until spreadable. Chop the dill pickles into small, bite-sized pieces. Measure the sour cream and pickle juice.
- In a mixing bowl, combine the softened cream cheese and sour cream. Use a spoon, spatula, or hand mixer on low to beat until smooth and creamy. Stir in the chopped dill pickles and the dill pickle juice until evenly distributed.
- No cooking is required. Add the garlic powder, onion powder, and a pinch of salt and pepper. Mix well and taste. Adjust seasoning as needed.
- Transfer the dip to a serving dish. Garnish with chopped fresh dill if using. Chill for 15–30 minutes to meld flavors, or serve immediately with chips, crackers, or vegetable sticks.
Notes
Use full-fat ingredients for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 1g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
