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+ servings
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!
Course Appetizer, Snack
Cuisine American
Keyword cream cheese dip, dill pickle dip
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.


  • 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