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!
Servings: 16 servings
Calories: 107kcal
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
Serving: 1serving | Calories: 107kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 217mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 0.2mg