Creamy Dill Pickle Dip
If you love dill pickles, you’re going to fall hard for this Creamy Dill Pickle Dip. It’s cool, tangy, and mixes together in just 10 minutes! The flavor is bold without being overpowering, and it’s the kind of appetizer people hover around at a party until the bowl is scraped clean. Serve it with potato chips, fresh veggies, or as a sandwich spread…it basically goes with everything!
One of the first appetizers I ever took to a party was Dill Pickle Dip. Everyone begged me for the recipe because it’s surprisingly delicious. I’ve tweaked it over the years, and think this version is the best ever!
Get the Scoop!
- Big Flavor, Simple Ingredients: With a base of cream cheese, sour cream, and mayonnaise, this spread is rich and creamy. Once pickles are added, the flavor is over the top!
- Make-Ahead Friendly: Pickle dip tastes best after a few hours in the refrigerator. The ingredients have time to blend, which enhances the overall flavor.
- Versatile for Any Occasion: Serve it as a classic chip-and-dip appetizer, pair it with fresh vegetables for a lighter option, or use it as a spread to add extra flavor to sandwiches and wraps.
This cold pickle dip recipe is quick to prepare, requires no cooking, and is perfect for making ahead. You’ll love taking it to gatherings, potlucks, or enjoying it as a quick and easy snack at home.
It would even taste great as a tangy dip for this savory Sausage Roll Recipe. Need more 10-minute appetizers? Try this Creamy Avocado Ranch Dip, and my popular White Bean Dip that’s packed with flavor.
What You’ll Need
Here’s what you’ll need to make the best pickle dip you’ve ever tasted! Quantities are listed in the printable recipe card below.
- sour cream – full fat works best, but if reduced fat is used, add less pickle juice
- mayonnaise – Duke’s or Hellman’s is recommended
- cream cheese – softened to room temperature
- Worcestershire sauce – adds a little kick
- garlic – a grated garlic clove adds the best flavor
- lemon zest – brightens things up
- salt and black pepper – enhances the taste
- finely chopped fresh dill – 1 tablespoon of dried dill may be substituted
- dill pickle juice – gives this appetizer its flavor
- crispy dill pickles – use gherkins for best results (relish won’t taste the same)
How to Make Dill Pickle Dip
- In a medium bowl, use a hand mixer to combine the sour cream, mayonnaise, and softened cream cheese until smooth and creamy.
- Add Worcestershire sauce, garlic, lemon zest, salt, pepper, dill, and pickle juice. Mix again until well blended.
- Stir in the chopped pickles with a spoon or spatula until evenly distributed.
- Cover and refrigerate for at least 1 hour before serving.
Favorite Pairings
Whether served with chips, fresh vegetables, or as a spread on sandwiches, dill pickle dip is a versatile recipe that everyone craves after taking that first bite!
- Potato chips (wavy varieties hold up well)
- Pretzel crisps or crackers
- Fresh vegetables such as cucumbers, carrots, and bell peppers
- Pita chips or crostini
- As a sandwich or burger spread
Make it Yours
- Spicy Version: Use spicy dill pickles or add a pinch of cayenne or hot sauce.
- Ranch-Style: Mix in 1 teaspoon of ranch seasoning for a more herb-forward flavor.
- Add Bacon: A few tablespoons of crumbled cooked bacon adds a smoky, savory note.
- Sweet & Savory: Try a blend of sweet and dill pickles for a subtle twist on the classic.
Dip Tips
- Soften the cream cheese fully before mixing to ensure a smooth texture.
- Use a hand mixer for the base ingredients to achieve a light, creamy consistency.
- Chill time matters: Allow the dip to chill for at least one hour before serving for best flavor.
- If the dip thickens too much after refrigeration, simply stir in a small amount of additional pickle juice before serving.
Recipe FAQ
Yes, Greek yogurt can be substituted for a lighter, tangier option with added protein.
Absolutely, just use dairy-free alternatives for the cream cheese, sour cream, and mayonnaise.
Yes. Dried dill works well, use 1 tablespoon instead of 3 tablespoons fresh.
Storage Notes
Store this creamy potato chip dip in an airtight container in the refrigerator for up to 4 to 5 days. Stir before serving, and add a small splash of pickle juice if needed to refresh the consistency.
Can I freeze this dip?
Freezing is not recommended. The texture of the dairy components may change once thawed.
Creamy Dill Pickle Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- mixing bowls
- mixing spoon
- hand mixer
- measuring cups and spoons
Ingredients
- 1 cup sour cream
- ¼ cup mayonnaise
- 8 ounces cream cheese - softened
- 1 tablespoon Worcestershire sauce
- 1 clove garlic - grated (or ¼ teaspoon dried garlic powder)
- 1 lemon - zested
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 Tablespoons finely chopped fresh dill - or 1 tablespoon dried dill
- 3 Tablespoons dill pickle juice
- 1 cup dill pickles (gherkins work great) - chopped small
Instructions
- In a medium mixing bowl, use a hand mixer to whip together the sour cream, mayo, and cream cheese until smooth and creamy.
- Add the Worcestershire sauce, garlic, lemon zest, salt, pepper, dill, and pickle juice.
- Mix together again with the hand mixer until fully combined. Add the chopped pickles and mix with a spoon until pickles are evenly incorporated.
- Refrigerate at least an hour before serving. Serve with potato chips, carrot sticks, or spread on sandwiches.
Notes
- Pickle dip can be made several days in advance.
- If it’s too thick for your liking after being in the fridge, you may add more pickle juice before serving.
- Refrigerate at least 2 hours before serving.
- Make sure the cream cheese is softened before you mix it or you’ll get clumps in your dip.
- For variations, try using other kinds of pickles for unique flavors- like spicy pickles.
- This is delicious as a chip dip but also goes wonderfully with veggies as a veggie dip too.
Nutrition
*Nutrition info is an auto generated estimate.
