Dill pickle lovers, unite! This creamy dill pickle dip is made with eight simple ingredients in less than fifteen minutes. Serve with potato chips, crackers, carrot or celery sticks, baby bell peppers, and cucumber slices.
If you are always entertaining like us, you need an endless supply of great dip recipes. Especially ones that everyone loves and that come together in minutes. If you like this delicious and easy dip, try crack dip, million dollar dip, and BLT dip.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cream cheese: I use full-fat block cream cheese for flavor and thick consistency.
- Sour cream: Full-fat or reduced fat
- Dill pickles: Any dill pickle works in this recipe.
- Dill: Fresh dill is best because of its flavor and aroma, but dried dill can be used in a pinch.
How to Make Dill Pickle
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and lump-free. Then, stir in the sour cream, garlic powder, onion powder, chopped dill pickles, pickle juice, fresh dill, and freshly ground black pepper. Cover and chill for about an hour.
What to Serve with Pickle Dip
- Vegetables: Carrot and celery sticks, cucumber slices, baby bell peppers or bell pepper wedges, and radishes.
- Chips: Ruffled potato chips, corn chips, pita chips, and bagel chips.
- Crackers: Club crackers, Ritz crackers, whole wheat crackers, and pretzel crackers or crisps.
More Cold Dip Recipes
Dill Pickle Dip Recipe
Ingredients
- 8 ounces block cream cheese softened
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1¼ cups finely chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill
- freshy ground black pepper to taste
Instructions
- Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and lump-free
- Stir in the sour cream, garlic powder, onion powder, chopped dill pickles, pickle juice, fresh dill, and freshly ground black pepper.
- Cover and chill for about an hour
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Maria
This is one of the best dips I’ve ever made. I love how creamy it is, and I’m a dill pickle girl, anyway, so I loved it.
Beth Pierce
Thank you, Maria!