This creamy dill pickle dip is one of those recipes people don’t expect to love as much as they do. Every time I put it out, someone asks for the recipe, then hovers near the bowl until it’s gone. It’s tangy, ultra-creamy, unapologetically pickle-forward, and exactly the kind of dip that disappears first at game day, potlucks, and parties.
Why This Tastes Great
- Real pickle flavour from both chopped pickles and pickle juice
- Full-fat dairy for richness that balances the tang
- Fresh dill plus a little dried dill for layered flavour
- Thick, scoopable texture that clings to chips and pretzels
Equipment
- Mixing bowl
- Hand mixer or sturdy spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
Serves & Timings
Serves: 8–10
Prep Time (Active): 10 minutes
Additional Passive Time (Chill): 30 minutes
Total Time (Approx): 40 minutes
Ingredients
- 8 oz full-fat cream cheese, softened
- 1 cup sour cream (or full-fat Greek yogurt)
- ¾ cup dill pickles, very finely chopped
- 2–3 tablespoons pickle juice (to taste)
- 2 tablespoons fresh dill, finely chopped
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Optional: ¼ cup finely shredded sharp cheddar or grated Parmesan
Method
- In a mixing bowl, beat the softened cream cheese until completely smooth and fluffy.
- Add the sour cream and mix until well combined and creamy.
- Stir in the finely chopped pickles and 2 tablespoons of pickle juice.
- Add fresh dill, dried dill, garlic powder, onion powder, and black pepper.
- Taste and adjust with extra pickle juice or dill if needed.
- If using cheese, fold it in gently at the end.
- Cover and chill for at least 30 minutes before serving to let the flavours develop.
Tips & Variations
- Spicy Dill Pickle Dip: Add finely chopped pickled jalapeños or a splash of hot sauce
- Dill Pickle Ranch Dip: Stir in 1–2 tablespoons ranch seasoning
- Extra Thick Dip: Add an extra 1–2 tablespoons cream cheese if needed after chilling
- Lighter Version: Use Greek yogurt instead of sour cream
What To Serve It With
- Tortilla chips or kettle chips
- Pretzel thins or pretzel sticks
- Celery sticks and carrot sticks
- Fries or tater tots (dangerously good)
FAQs
Can I make this ahead of time?
Yes. This dip actually tastes better after a few hours in the fridge and keeps well for up to 3 days.
Do I need fresh dill?
Fresh dill gives the best flavour, but you can increase the dried dill slightly if needed.
Can I bake this dip?
This version is designed to be served cold for the best flavour and texture. You can bake it, but it will lose some of its bright, tangy pickle flavour.
If you like this you should try these reader favourites:
Creamy Dill Pickle Dip (No Bake, Scoopable & Seriously Addictive)
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This creamy dill pickle dip is one of those recipes people don’t expect to love as much as they do. Every time I put it out, someone asks for the recipe, then hovers near the bowl until it’s gone. It’s tangy, ultra-creamy, unapologetically pickle-forward, and exactly the kind of dip that disappears first at game day, potlucks, and parties.
Ingredients
Equipment
Method
Method
- In a mixing bowl, beat the softened cream cheese until completely smooth and fluffy.
- Add the sour cream and mix until well combined and creamy.
- Stir in the finely chopped pickles and 2 tablespoons of pickle juice.
- Add fresh dill, dried dill, garlic powder, onion powder, and black pepper.
- Taste and adjust with extra pickle juice or dill if needed.
- If using cheese, fold it in gently at the end.
- Cover and chill for at least 30 minutes before serving to let the flavours develop.
Nutrition
Notes
Tips & Variations
- Spicy Dill Pickle Dip: Add finely chopped pickled jalapeños or a splash of hot sauce
- Dill Pickle Ranch Dip: Stir in 1–2 tablespoons ranch seasoning
- Extra Thick Dip: Add an extra 1–2 tablespoons cream cheese if needed after chilling
- Lighter Version: Use Greek yogurt instead of sour cream
- What To Serve It With Tortilla chips or kettle chips Pretzel thins or pretzel sticks Celery sticks and carrot sticks Fries or tater tots (dangerously good)
FAQs
- Can I make this ahead of time? Yes. This dip actually tastes better after a few hours in the fridge and keeps well for up to 3 days.
- Do I need fresh dill? Fresh dill gives the best flavour, but you can increase the dried dill slightly if needed.
- Can I bake this dip? This version is designed to be served cold for the best flavour and texture. You can bake it, but it will lose some of its bright, tangy pickle flavour.
