A creamy dip recipe that is full of dill pickle flavor. And this Dill Pickle Dip takes just 5 minutes to make!
I must admit, this recipe may sound a bit odd. But if you are a dill pickle lover, then this dip is for you! Don’t knock it until you’ve tried it!
This is a great dip to take to a potluck because it’s so quick to make and it doesn’t need to be heated. Check out my entire collection of cold dip recipes for more great ideas.
Step by Step Photos
Step 1: Mix together the softened cream cheese and sour cream
Step 2: Stir in the remaining ingredients
Tips and Tricks
- Drain chopped pickles: Once you chop the pickles, there will be some juice that comes out. Press down on the chopped pickles and drain off the juice that’s in the measuring cup. This is to ensure the dip isn’t too thin since we’ll be measuring liquid to add to the dip.
- Spice it up! For a kick, you could use spicy dill pickles or add a pinch of cayenne or red pepper flakes.
- Use fresh ingredients: The fresh dill, onion and garlic add a ton of flavor to this dip.
- Make ahead instructions: Just assemble and store in the fridge until ready to serve.
This dip should last 3-4 days in the refrigerator.
Dill pickle spears work well as they are easy to chop. I used 5 spears to get 1 cup of chopped pickles although this may vary by the size of your pickles. Any pickle brand will do.
Ruffled potato chips are my favorite dipper. Veggies such as cucumbers, bell peppers, grate tomatoes or carrots, crackers and pretzels also work well.
Dill Pickle Dip
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 cup dill pickle, chopped and drained (about 5 spears)
- 2 TBSP pickle juice
- 1 TBSP fresh dill, chopped
- 1 TBSP fresh garlic, minced
- 1/4 cup sweet onion, chopped
- In a medium bowl, mix together the cream cheese and sour cream.
- Add remaining ingredients and stir to incorporate.
- Serve immediately or store in the refrigerator until ready to eat.