Julie Clark
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Dill Pickle Dip Recipe
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You’ll love whipping up this dill pickle dip recipe and serving alongside your favorite veggies, crackers and dip. Creamy, tangy and delicious.
Ever since we posted our dill pickle pasta salad recipe, I’ve been into all things dill pickles. I made a traditional dill dip with fresh dill, but I wanted something that used actual dill pickles, too.
This dill pickle dip recipe is the answer to that. It’s cool and creamy, just want you want in a vegetable dip. But it has that tangy dill flavor that you know and love. Dill pickle lovers will go crazy for this at picnics and potlucks!
About this Dill Pickle Dip Recipe:
- Flavor: The main flavor in this dip is…you guessed it…dill pickles! You’ll also taste the tanginess from the sour cream and savory from the garlic and Worcestershire sauce.
- Texture: The base of the recipe is smooth, but there is texture in the dill pickles or relish that you put into the dip. It goes great with fresh vegetables and crackers that have a crunch.
Ingredients Needed
- Sour cream. Full fat sour cream is best, but you can use low fat if you want to save calories.
- Cream cheese. Full fat cream cheese at room temperature is best, but save calories by using low fat cream cheese.
- Dill pickle relish. Many dill pickle dip recipes call for diced dill pickles. Makes sense, right? I took the easy route and used dill pickle relish, which is dill pickles already diced finely. I give the instructions for both dill relish and chopped pickles in the recipe card below.
- Worcestershire sauce. This adds a deeper flavor to the dip.
- Garlic. Because why not? I used minced garlic, but you can use ½ teaspoon garlic powder.
- Fresh dill. Fresh dill makes the dip look pretty and adds to the dill flavor.
How to Make Dill Pickle Dip
This is about the easiest appetizer you can make. Simply mix the sour cream and cream cheese together in a medium bowl until smooth, then add the rest of the ingredients and stir well. That’s it!
Plan ahead for the best flavor
You’ll want the dip to chill for at least an hour before serving, but you can make this up 24 hours in advance to really let the flavors deepen.
Recipe Variations
- Add diced onion or ½ teaspoon onion powder if you love onion flavor.
- Save calories and substitute Greek yogurt for the sour cream in the recipe.
Storage Instructions
Store this dill pickle dip in the fridge in an airtight container for up to 1 week. Have leftovers? Just refrigerate any leftover dip. Don’t freeze.
What to Serve with Dill Pickle Dip
The possibilities are endless with this creamy dill pickle dip. You can make a really pretty charcuterie board and have this as one of the featured dips.
- Fresh veggies: celery sticks, carrots, radishes, cherry tomatoes, bell peppers, cauliflower, broccoli, cucumbers.
- Chips and crackers: potato chips, Triscuits, Wheat Thins, butter crackers, pita chips.
- Bread: pita bread, sourdough bread or Italian bread.
Dill pickle dip is also delicious served as a dipping sauce for ham, fried fish or chicken. Use it as a spread on a sandwich, too!
Dill Pickle Dip Recipe
You'll love whipping up this dill pickle dip recipe and serving alongside your favorite veggies, crackers and dip. Creamy, tangy and delicious.
Servings 8
Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Ingredients
- 1 cup sour cream 260 grams
- 4 ounces cream cheese room temperature
- 1/2 cup dill pickle relish* 130 grams
- 1 teaspoon Worcestershire sauce 4 grams
- 1 teaspoon minced garlic 8 grams
- 2 tablespoons fresh dill**
Instructions
- Serve with pretzels, chips, veggies, crackers
- Make 24 hours in advance
Notes
*If you want to use actual pickles, use ½ cup diced pickles and 2 tablespoons of pickle juice.
**Or two teaspoons of dried dill weed.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 2 cups of dip, with 1 serving being about ¼ cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 230mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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