If you love the crisp, briny snap of a good dill pickle, this pickle dip is going to become your new obsession. It is cool, creamy and wonderfully tangy, with little bits of crunchy pickle in every scoop and a hint of garlic and fresh dill that makes it taste bright and savory at the same time.
Make it when you need a no-cook appetizer for game day, a summer cookout, a baby shower or a holiday spread. It comes together in about ten minutes, it tastes even better after a short rest in the fridge, and it pairs with almost everything, from salty potato chips to crunchy vegetables.
SaveI first brought a bowl of this to a family get-together on a whim, expecting a few polite bites. Instead, people hovered around the table with their chips, and I ended up scraping the bowl clean and writing down the recipe for three different cousins before the night was over.
Pickle Dip
Ingredients
Creamy Base
Pickle Flavor
Seasoning
For Serving
Instructions
- Soften the cream cheese
Set the cream cheese on the counter for about 30 minutes until it is soft enough to press easily with a finger. Soft cream cheese blends smoothly and keeps the dip free of lumps.
- Drain the pickles
Place the chopped dill pickles in a fine mesh strainer or on a double layer of paper towels. Press gently to squeeze out the extra moisture so the dip stays thick and creamy instead of watery.
- Beat the creamy base
In a medium bowl, combine the softened cream cheese, sour cream and mayonnaise. Beat with a hand mixer on medium speed or stir vigorously with a sturdy spatula for about 1 minute until the mixture is completely smooth and fluffy.
- Add the seasonings
Mix in the minced garlic, onion powder, black pepper and kosher salt. Stir until the seasonings are evenly spread throughout the creamy base.
- Stir in the pickle juice
Pour in the 2 tablespoons of pickle juice and stir until it is fully absorbed. The juice loosens the dip slightly and adds that classic briny tang.
- Fold in the pickles and herbs
Gently fold in the drained chopped pickles, the fresh dill and the green onions with a spatula. Stir just until everything is evenly distributed so the pickle pieces stay crisp.
- Taste and adjust
Take a small taste with a chip and adjust the flavor. Add another pinch of salt if it needs more seasoning, a splash more pickle juice for extra tang, or a little more dill if you want a fresher herb flavor.
- Chill the dip
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling lets the garlic, dill and pickle flavors blend and helps the dip thicken to a perfect scoopable texture.
- Garnish and serve
Give the dip a final stir, spoon it into a serving bowl and sprinkle the top with a little extra chopped dill. Surround the bowl with chips, pretzels and fresh vegetables and serve cold.
Substitutions and variations
- Swap the sour cream for plain Greek yogurt if you want a lighter dip with a bit more tang.
- Use bread and butter pickles instead of dill pickles for a sweeter, milder version of the dip.
- Stir in 1/2 cup shredded sharp cheddar cheese for a richer, more savory dip.
- Add 1/2 teaspoon hot sauce or a pinch of cayenne pepper if you like a little heat.
- Replace the fresh dill with 2 teaspoons dried dill if fresh is not available.
Chloe's tips
- Drain and pat the pickles very dry, because excess liquid is the number one reason a dip turns thin.
- Chop the pickles into small, even pieces so every scoop has a bit of crunch without the chips breaking.
- Use full-fat cream cheese and sour cream for the creamiest texture and the best flavor.
- Choose sturdy, ridged potato chips or kettle chips so they hold up to the thick dip.
- Make the dip the night before a party, then give it a quick stir and a fresh sprinkle of dill before serving.
How to store it
- Store leftover dip in an airtight container in the refrigerator for up to 4 days.
- Stir the dip well before serving again, since a little liquid may separate as it sits.
- This dip is not recommended for freezing because the cream cheese and sour cream will turn grainy when thawed.
Serving suggestions
Serve this pickle dip cold with plenty of crunchy dippers for scooping.
- Ridged or kettle-cooked potato chips
- Soft pretzel bites or pretzel crisps
- Sliced cucumbers, celery sticks, carrots and bell peppers
- Toasted pita wedges or crackers
- Spooned over burgers, hot dogs or grilled chicken sandwiches as a tangy spread
Frequently asked questions
Can I make pickle dip ahead of time?
Yes, and it actually tastes better when made a few hours or even a day ahead. The flavors have time to blend, and the dip firms up nicely in the fridge. Just stir it before serving.
What kind of pickles work best?
Crunchy dill pickles, either whole or spears, give the best tangy flavor and texture. Chop them finely and drain them well. Bread and butter pickles also work if you prefer a sweeter dip.
Why is my pickle dip watery?
Usually the pickles were not drained well enough, or too much pickle juice was added. Press the chopped pickles dry on paper towels, and add the juice a tablespoon at a time. If the dip is already thin, stir in a little extra softened cream cheese.
Can I use low-fat ingredients?
You can use reduced-fat cream cheese and Greek yogurt in place of sour cream, but the dip will be a bit less rich and may be slightly softer. Full-fat ingredients give the creamiest result.
Let's get cooking!
With just a handful of simple ingredients and a few minutes of stirring, you can have a crowd-pleasing dip that tastes like a party in a bowl. Whip up a batch, set out your favorite dippers and get ready for the compliments to roll in.
