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!
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!
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.
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
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.
Recipe notes and tips
- Chill at least one hour or longer before serving so the flavors meld and the dip thickens back up.
- Serve with chips (I like Kettle Cooked or ridges for the sturdiness), crackers, pretzels veggies or those mini pita rounds.
- Homemade pickle dip will last 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. 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🍴🐦
Here are some more crowd-pleasing appetizers and snacks to try:
- Instant Pot Blackberry-Jalapeno BBQ Meatballs
- Perfect Guacamole
- Deviled Eggs with Smoked Salmon
- Maple Bourbon Grilled Chicken Wings
- Baked Goat Cheese Appetizer
- Hot Crab Puffs Appetizer
Dill Pickle Dip
- 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.
- 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.