Okay, real talk. I started making this dill pickle dip on a cold, drizzly afternoon when I was supposed to bring a snack to my cousin’s game night but totally (I mean completely) forgot until about two hours before. After a small kitchen panic, I rummaged through the fridge and—bingo—pickles. There’s something honestly hilarious about how much my family loves pickles. Not even the fancy ones; the classic, briny, dill pickles you buy in big jars because you think you’ll use them all summer (but in reality just eat solo with a fork in January). Bingo again.
So, here’s the dill pickle dip that’s bailed me out more than once. I’ve tweaked it a million ways, had a few disasters (we don’t talk about the ‘spicy ketchup swirl’ incident), but really, this is a keeper. Plus, anybody who’s ever said, ‘that sounds weird’ has left my house with the recipe scribbled on an old receipt.
Why You’ll Love This Dip (Or At Least Why I Do)
I whip this up when I need snack magic in 10 minutes. Genuinely, my sister literally requests this for her birthday every year (I mean, who picks dip for a birthday request?). Also, it’s a crowd-pleaser, even for folks who pretend they don’t like pickles—but if you’re pickle-averse, you could just call it ‘creamy herby dip’ and see what happens. And if you’re like me and end up with way too many pickle jars lurking at the back of the fridge? This totally solves it. Only thing is, the dip bowl always empties faster than I expect; wish I could say the same for my ‘healthy salads’…
What You’ll Need (With My Usual Swaps)
- 225g (8 oz) cream cheese – I use full-fat if I have it, but the lighter stuff’s totally fine too. Once in an emergency I used a whipped herby cheese, and nobody noticed.
- 1 cup chopped dill pickles – Any brand, really; Grandad used Claussen’s religiously, but supermarket pickles work brilliant if that’s what you’ve got. I chop them smallish, but, y’know, rustic is fine.
- 2 tbsp pickle juice – Don’t skip! It sounds weird but totally gives it tang. Sometimes I add a splash more if I need an attitude adjustment (the dip, not me).
- ½ cup sour cream – Greek yogurt works in a pinch. I did try mayo once but it was…not the best vibe.
- ¼ cup diced red onion (optional) – Or green onion/scallions if you’re feeling fancy or ran out of onions because you forgot to shop.
- 1-2 tbsp chopped fresh dill – Dried works but try to go fresh. I usually go overboard, but that’s just me.
- 1 tsp garlic powder – Or a tiny clove of fresh garlic minced real small, if you’re feeling patient.
- Pepper to taste – Sometimes I don’t even bother; depends on the pickles.
Let’s Make the Dip (It Really Is This Easy)
- Start by softening your cream cheese. Leave it out for 10 minutes; if you forgot (guilty), a short microwave zap for 15 seconds works. Dump it in a bowl.
- Add your sour cream (or Greek yogurt), plus the pickle juice. Mix them together. If it looks a bit chunky, don’t panic! It smooths out—I promise.
- Chop your pickles and dice your onion. The smaller, the better, I think, but chunky-style has its fans in my house.
- Stir in pickles, onion, dill, and garlic powder. Don’t be shy about scraping every last bit of pickle into there. Stir until it’s all mixed together and looks sort of flecked with green. This is the moment I sneak a spoonful for ‘quality control purposes’ (hey, someone has to).
- Taste and add salt, pepper, more dill, whatever feels right. Trust your taste buds; my measurements are more…guidelines than laws anyway.
- Chill for at least 30 minutes, but longer is better. Or eat straight away if you’re out of time—I’ve done it, nobody complained.
Notes I Learned the Hard Way
- Low-fat cream cheese sometimes gets a bit runny. Kind of fixable by chilling longer, but it does its own thing.
- If you love garlic, add a fresh clove. Otherwise, stick with powder or it’ll take over the whole dip and you’ll lose that magical pickle zing.
- Chill it overnight for deeper flavor, but, honestly, mine rarely lasts that long. I think it’s better the next day, though.
Dip Variations I’ve Tried (And One That Flopped)
- Spicy dill pickle dip: A squirt of Sriracha or a pinch of chili flakes adds a proper kick—my friend Roger likes it this way, but the kids don’t.
- Dill pickle ranch dip: I once threw in a ranch seasoning packet. Different, but honestly, pretty good on potato chips. Not so great with celery.
- Relish-instead-of-pickles? I was out of pickles one sad day. Tried sweet relish. Would not recommend, unless you love weirdly sweet dips.
- Vegan version: Vegan cream cheese plus coconut yogurt (unsweetened!) and, oddly, it’s not half bad.
Equipment (and MacGyver Moments)
- Mixing bowl (pretty much any bowl will do, even a large mug if you’re desperate)
- Stirring utensil – Spoon, fork, spatula, whatever; once I used a clean hand, but only because all my spoons were dirty. Didn’t tell anyone, though.
- Chopping board & knife – Or kitchen scissors in a pinch. Yes, I’ve done it.
How to Store It (If There’s Any Left)
Pop any leftovers in an airtight container in the fridge; it’s still good after 2-3 days, but usually a bit zingier on day two. Though honestly, in my house it never lasts more than a day—my nephew once licked the bowl after a party (I pretended not to see it).
Ways I Serve This Dip (That People Notice, Weirdly Enough…)
- Classic with potato chips or pretzels. On a hot summer day, I go for cucumber spears—very fresh.
- Spread thick on bagels or toast in the morning; first time I did it, my partner thought I’d made a “gourmet brunch”—let’s keep that secret between us, yeah?
- My uncle dips fried chicken in it. Not traditional, but oddly brilliant.
Pro Tips From My Kitchen Fails
- Let the cream cheese really soften–I once tried to rush and ended up with lumpy dip, which, yeah, not a crisis but not my best either.
- Don’t go nuts on the pickle juice unless you love a very runny dip. Add a splash at a time and taste as you go (speaking from a messy fridge incident here).
- If it seems too tangy, a bit more sour cream can mellow things out. Or, actually, sometimes a pinch of sugar pulls it all together. Who knew?
FAQ: Because People Really Ask Me These Things!
- Can I make this ahead? Yes, totally! Actually, it’s better if you do. Chill overnight for big flavor payoff.
- What if I don’t have fresh dill? Totally fine; just use dried; about a teaspoon. It’s a bit different, but still tasty.
- Can I freeze it? Eh, I wouldn’t. It gets sort of weird and watery after thawing. I learned that the hard way.
- Is it gluten free? As long as your pickles and cream cheese are, yes. (Check labels just to be safe, especially in the US. Good guide here: Celiac.com)
- What pickles should I use? Whatever you love! I wrote about my favorite brands here if you’re curious. Just avoid sweet pickles… unless that’s your thing.
- Can I double it? Oh, you’ll want to. Just double everything—probably grab an extra bag of chips too.
And there you go, my slightly rambling, always delicious dill pickle dip. If you’re in the mood for more snacky things, you might like these other recipes I trust: Smitten Kitchen’s dips. Happy dipping to you—I’ll be over here pretending I’m going to share.
Ingredients
- 8 oz cream cheese, softened
- 1 cup chopped dill pickles
- 1/2 cup sour cream
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and black pepper to taste
Instructions
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1In a medium mixing bowl, add softened cream cheese and sour cream. Blend together until smooth and creamy.
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2Stir in chopped dill pickles, fresh dill, green onions, pickle juice, garlic powder, and onion powder.
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3Season to taste with salt and black pepper. Mix until ingredients are evenly incorporated.
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4Transfer dip to a serving bowl. Garnish with extra chopped dill or green onions if desired.
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5Chill for at least 30 minutes before serving for best flavor. Serve with crackers, chips, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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