Dill Pickle Dip Recipe
This creamy pickle dip recipe is quick to make and perfect with chips or fresh-sliced vegetables! If you love pickles like us, you will love this dip!
It wasn’t until I started dating Adam many years ago that I fell for dill pickles. Until Adam, I had never met anyone with so much love for pickled cucumbers! I suppose some of that love rubbed off, and here we are today with all three of us (our son included) obsessed with pickles.
This creamy dip is a new family favorite (especially with sturdy Kettle chips). You’ll stir lots of chopped dill pickles into a creamy base, then pile in more flavor with fresh dill and garlic powder. This dill pickle dip really is fantastic!
Key Ingredients
- Pickles: We love leaning into dill pickles for this dip, but use what you love. If you want some spice, use a hot or spicy jar. Our family loves homemade pickles or the pickle jars sold in the grocery store’s refrigerated section.
- Sour Cream: This is the base of our dip, and we especially love higher-fat cultured sour cream over low-fat. It’s creamy and rich. If you are okay with introducing a little extra tanginess, you can substitute a thick whole-milk yogurt (like Greek or Icelandic).
- Mayonnaise: This cuts the sour cream a little and adds flavor. Use homemade mayo or your favorite store-bought brand.
- Dill: We love the extra dill in this. We suggest 3 tablespoons below, but it can take more if you’re up for it.
- Garlic Powder: This gives the dip an almost Ranch-like flavor. We love it.
Find the full recipe with measurements below.
How to Make Dill Pickle Dip
This easy dip recipe cannot get much simpler. Simply add all the ingredients to a bowl and stir. Here are our tips to make it the best:
Tip 1: Use the best pickles. We really pack a lot of pickles into this dip, so use something you already love. We have a recipe for dill pickles on the blog, but there are lots of amazing options for buying them, too. Our family especially loves Claussen and Bubbies. Beyond the pickles you choose, take care to finely chop them for this dip so you get lots of little specks of pickles as you scoop your chip or vegetable through them.
Tip 2: Let the dip sit for 30 minutes. The base of this recipe was inspired by our dill sauce for salmon, which we’ve found gets so much better if you let it sit in the fridge for half an hour before serving. The garlic powder blooms, and the dill perfumes the creamy base. It’s well worth the wait.
More Homemade Dips
Dill Pickle Dip
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PREP
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TOTAL
This simple, creamy dip packs in lots of chopped dill pickles. Choose pickles you already love the flavor of. Our family loves Bubbies, Claussen, and homemade pickles.
Serves 4 (Makes 1 1/2 cups)
You Will Need
½ cup chopped dill pickles (from 2 to 3 medium pickles)
¾ cup sour cream (6 ounces)
2 tablespoons mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon pickle juice
½ teaspoon garlic powder
Fine sea salt and freshly ground black pepper
Kettle chips or fresh vegetables for serving
Directions
1In a medium bowl, stir together the pickles, sour cream, mayonnaise, dill, pickle juice, garlic powder, and a generous pinch of salt and pepper. Taste, and adjust with additional salt or pepper as needed. Keep in mind that this dip becomes more flavorful after sitting in the fridge.
2Cover and refrigerate for at least 30 minutes. Stir, then serve with chips and/or veggies.
Adam and Joanne’s Tips
- Store in an airtight container for up to 4 days in the fridge. Stir well before serving.
- The nutrition facts provided are estimates and do not include chips/veggies for serving.
Nutrition Per Serving
Serving Size
1/4 of the recipe (about 3 tablespoons)
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Calories
142
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Total Fat
13.7g
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Saturated Fat
5.2g
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Cholesterol
28.3mg
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Sodium
308.1mg
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Carbohydrate
4.1g
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Dietary Fiber
0.5g
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Total Sugars
1.7g
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Protein
1.7g
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
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