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Creamy dill pickle dip topped with chopped pickles, green onions, and fresh dill
Tiffany

Creamy Dill Pickle Dip

This Creamy Dill Pickle Dip combines cream cheese, sour cream, crunchy dill pickles, fresh herbs, and pickle juice in one flavorful appetizer. It takes only 10 minutes to prepare and is perfect for parties, game day, or holiday snacking.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Creamy Dill Pickle Dip
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 cup finely chopped dill pickles patted dry
  • 2 tablespoons dill pickle juice
  • 2 tablespoons chopped fresh dill
  • 2 green onions thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional
  • Pinch of kosher salt if needed
For Serving
  • Ridged potato chips
  • Crackers
  • Cucumber slices
  • Celery sticks
  • Carrot sticks

Equipment

  • Medium mixing bowl
  • Electric hand mixer
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Serving bowl

Method
 

  1. Place the softened cream cheese in a medium mixing bowl.
  2. Beat the cream cheese with an electric mixer for 1–2 minutes, until smooth and creamy.
  3. Add the sour cream and dill pickle juice. Mix until completely combined.
  4. Pat the chopped pickles dry with paper towels to remove excess moisture.
  5. Fold the chopped pickles, fresh dill, green onions, garlic powder, onion powder, black pepper, and smoked paprika into the cream cheese mixture.
  6. Taste the dip before adding salt. Dill pickles and pickle juice are already salty, so additional salt may not be necessary.
  7. Cover the bowl and refrigerate the dip for at least 30 minutes. Chilling allows the flavors to blend and helps the dip thicken.
  8. Stir the dip before serving. If it is too thick, add another teaspoon of pickle juice.
  9. Transfer the dip to a serving bowl. Garnish with additional chopped pickles, green onions, and fresh dill.
  10. Serve cold with potato chips, crackers, cucumber slices, celery, or carrot sticks.

Notes

Use refrigerated dill pickles rather than sweet pickles for a tangy, savory flavor.
Pat the chopped pickles dry before adding them. Excess pickle liquid can make the dip watery.
Full-fat cream cheese produces the thickest and creamiest texture. Reduced-fat cream cheese may create a softer dip.
Let the cream cheese soften at room temperature before mixing to prevent lumps.
Prepare the dip several hours ahead for a stronger pickle and dill flavor.
Store the dip in an airtight container in the refrigerator for up to 4 days. Do not leave it at room temperature for more than 2 hours.
Freezing is not recommended because cream cheese and sour cream may separate after thawing.