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–+ servings

Dill Pickle Dip

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This creamy, tangy Dill Pickle Dip is loaded with finely chopped dill pickles and fresh dill, blended into a rich base of sour cream and cream cheese. A quick, crowd-pleasing appetizer for pickle lovers, it's bursting with bold, briny flavor in every scoop and pairs perfectly with chips, crackers, or veggie sticks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dip Base
  • 1 cup sour cream
  • 8 ounces cream cheese softened to room temperature
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt pinch
  • black pepper pinch
To Fold In
  • 1 1/2 cups baby whole dill pickles finely diced
  • 1 1/2 tablespoons fresh dill chopped, plus more to garnish
  • 2 1/2 tablespoons pickle juice

Equipment

  • Large bowl
  • Hand mixer
  • Cutting board
  • Knife
  • Spatula or large spoon
  • Serving dish

Method
 

  1. Finely dice the baby dill pickles and set them aside.
  2. In a large bowl, add the sour cream, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Use a hand mixer to beat the mixture until completely smooth.
  3. Gently stir in the diced pickles, chopped fresh dill, and pickle juice until everything is evenly combined.
  4. Transfer the dip to a serving dish and garnish with extra chopped dill and more diced or sliced pickles if desired.
  5. Serve with potato chips or your favorite dippers.

Nutrition

Calories: 170kcal

Notes

For best results, dice the pickles finely so the dip is easy to scoop and has a uniform texture. Full-fat or dairy-free cream cheese and sour cream both work in this recipe, but the dip will be firmer if chilled before serving. You can assemble the dip up to two days ahead; store covered in the fridge and stir before serving, as some liquid may separate. Fresh dill provides the brightest flavor, but dried dill can be used in a pinch. Leftovers can be kept in the refrigerator for up to five days, but freezing is not recommended as the texture may change.

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