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Creamy Dill Pickle Dip

Easy to make dill pickle dip with cream cheese and sour cream, chopped pickles and pickle juice, plus a couple more savory ingredients. It's creamy, tangy, briny and a perfect appetizer for a crowd on game day or anytime!

Hand taking a scoop of dip with a potato chip.

If you love dill pickles, this dip's for you. My daughter and her boyfriend love fried pickles so it goes without saying that this dip is right up their taste alley. A friend give her the recipe that was quickly passed on to me!

Dill pickle dip in a serving bowl with two chips inseted on the side, bowl surrounded by potato chips.

I love creamy dips like my chipped beef dip and I knew I would love this pickle dip. You can't go wrong with cream cheese and sour cream and the briny taste of pickles. It's a winning combination.


Overhead of iingredients labeled on a white board.

You'll need these easy to find ingredients you might already have on hand:

  • A block of cream cheese  for the creamy base of the dip, bring to room temperature before making the dip.
  • Sour cream  for more tangy creaminess and dip consistency (as opposed to spreadable).
  • Chopped dill pickles  I use whole baby dill pickles and chop them finely.
  • Worcestershire sauce  always gives cream cheese-based dips a savory flavor pop.
  • Minced fresh garlic
  • Dry dill weed  this what I use and prefer, not fresh dill.
  • Some of the pickle juice for more briny flavor and to help thin the dip a little for best consistency.

How to make dill pickle dip

Side by side photos of dip ingredients in a bowl on the left and then mixed together on the right.

Step 1: Place ingredients in a bowl and mix all together until well combined and smooth.

Step 2: Refrigerate for a few hours so flavors have a chance to come together and to thicken up the consistency a bit.

White serving bowl of dill pickle dip with spoon showing consistency.

Recipe notes and tips

  1. Chill at least one hour or longer before serving so the flavors meld and the dip thickens back up.
  2. Serve with chips (I like Kettle Cooked or ridges for the sturdiness), crackers, pretzels veggies or those mini pita rounds.
  3. Homemade pickle dip will last in the fridge for 3 to 4 days.
  4. If you think the dip is too thick after chilling, add a little more pickle juice, just a spoonful at a time, until you get the consistency you want. That may be needed if it's refrigerated for a long time or overnight.

This is such a casual and fun party dip for gatherings, especially game day, holiday grazing and summer barbecues/potlucks. It's got all the creamy dill pickle flavor anybody could want in an easy, foolproof appetizer or snack. Enjoy! xxo- Kelly🍴🐦

Close up of hand holding a chip with pickle dip on it.

Here are some more crowd-pleasing appetizers and snacks to try:

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Bowl of dill pickle dip with spoon.

Dill Pickle Dip

Easy to make dill pickle dip with cream cheese and sour cream, a creamy and tangy appetizer for game day snacks or any gathering!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Chill time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 servings
Calories: 108kcal


  • 8 ounces sour cream
  • 8 ounces cream cheese, room temperature
  • 1 cup finely chopped dill pickles reserve the jar pickle juice
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon dill weed, dry
  • ¼ cup dill pickle juice, reserved from the jar more or less to taste


  • Place all ingredients in a medium mixing bowl, with fork or spoon, combine well until smooth and incorporated.
  • Refrigerate dip for at least one hour, up to four hours, so flavors meld and consistency thickens a bit.

Recipe Notes

  • Yields about 2 cups or more of dip.
  • Serve with chips, crackers, pretzels veggies or mini pita rounds.
  • Homemade pickle dip will keep in the fridge for 3 to 4 days.
  • If you think the dip is too thick after chilling, add a little more pickle juice, just a spoonful at a time, until you get the consistency you want.
  • While I prefer full fat, I'm sure you could use reduced fat cream cheese and/or light sour cream, if desired.


Calories: 108kcal Carbohydrates: 3g Protein: 2g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 30mg Sodium: 254mg Potassium: 76mg Fiber: 1g Sugar: 2g Vitamin A: 397IU Vitamin C: 1mg Calcium: 46mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
5 from 2 votes (1 rating without comment)
Recipe Rating


Sunday 23rd of January 2022

I wasn’t completely sold on trying this dill pickle dip, but once I dipped in, it was hard to stop. It’s the perfect meeting place for creamy and tangy. Well done!