Dill Pickle Dip
Cool, tangy and dangerously scoopable — cream cheese, sour cream, chopped dill pickles and a splash of brine.
In a nutshell: This authentic american dill pickle dip comes together in just 40 mins using simple whole ingredients. The chef's secret: small pieces distribute through every scoop, while a mince turns the dip watery. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Dill pickle dip: creamy, tangy dip loaded with chopped dill pickles and fresh dill. A 10-minute party dip for chips and crudités.
Key Equipment
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- Mixing bowl
- Electric mixer or spatula
- Sharp knife
- Cutting board
Chef's Pro-Tips
- Chop the pickles fine, not minced: small pieces distribute through every scoop, while a mince turns the dip watery.
- Drain the chopped pickles well before folding in: extra liquid thins the dip, and you can always add brine back for tang.
- Make it a day ahead: the flavour is even better on day two, once the dill and brine have fully seasoned the cream cheese.
Ingredients
8
servings
-
8 oz cream cheese, softened
-
1 cup sour cream
-
1 ½ cups dill pickles, finely chopped, plus 2 tbsp brine
-
2 tbsp pickle brine, from the jar
-
2 tbsp fresh dill, chopped, plus more for topping
-
1 tsp garlic powder
-
½ tsp onion powder
-
¼ tsp black pepper, freshly ground
-
1 tbsp ranch seasoning, optional
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Step-by-Step Instructions
Beat the Base
Beat the softened cream cheese until smooth, then beat in the sour cream, pickle brine, garlic powder, onion powder, pepper and ranch seasoning, if using, until creamy.
Fold in the Pickles
Fold in the chopped pickles and fresh dill. Taste and add more brine a teaspoon at a time until the tang is bright but not watery.
Chill to Meld
Cover and refrigerate for at least 30 minutes so the flavours meld and the dip firms up to scoopable thickness.
Serve
Spoon into a serving bowl, top with extra chopped pickles and dill, and serve with ridged potato chips, pretzels and crudités.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Crunchy refrigerated dill pickles give the best texture and tang. Shelf-stable dill pickles work too — avoid sweet pickles, which change the flavour entirely.
Ridged potato chips are the classic, plus pretzels, crackers, celery, carrots and cucumber slices for a lighter option.
Yes — it is optional. Without it, add an extra pinch of garlic powder, onion powder and dill to keep the seasoning bold.
Covered in the fridge for up to 5 days. Stir before serving, as a little liquid may separate — that is normal.
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