This Dill Pickle Dip recipe takes just 5 minutes to make to make. Perfect for game day, this creamy, tangy dip is best served with potato chips, vegetables or crackers!
On the heels of our much loved and popular Dill Pickle Pasta Salad, we’ve been pickling all the things! This is one appetizer dip recipe that has that flavour that any fan of pickles finds so addicting.
When it comes to snacks, appetizer, or potlucks – nothing beats homemade delicious dips for game day.
Yet dill pickle flavor foods are a quick fan favourite, as evidenced at how much we love our favorite potato chips here in Canada.
So why not put that unique flavor into dip form? This creamy dill pickle dip is one of the best dips according to our friends and guests, plus a perfect appetizer for just those quiet movie nights.
I know it’s not a new thing, you can buy it in most stores. Yet have you ever had homemade Dill Pickle Dip?
It’s simple to make and so good with real chopped pickles in it, versus just flavouring. Plus, it’s a quick recipe to make with no cook time.
This 5 minute Dill Pickle Dip recipe is effortless, and a great dip to take along to potlucks and gatherings.
I love making this easy appetizer recipe just for a snack to have at home. I’ve found that in providing a yummy dip, the fresh veggies are more likely to be eaten. Win/win.
How to Make Dill Pickle Dip
You’ll need the following ingredients to make this perfect party appetizer dip:
- sour cream
- softened cream cheese
- onion powder
- fresh parsley
- fresh dill weed
- green onions, optional
To Make: Add the sour cream and cream cheese to a medium bowl and combine using an electric mixer.
Stir in the rest of the ingredients including the fresh herbs, and stir well to combine.
Then, refrigerate at least an hour before serving, as you do not want to serve this dip at room temperature.
What kind of pickle are best for Dill Pickle Dip?
My favourite pickles to use for this easy dip recipe are Bick’s, baby dill, garlic or Kosher dill.
It doesn’t really matter which brand you choose, as the flavor of dill pickles are tangy. I wouldn’t use sweet pickles for this recipe, yet would opt for spicy pickles.
Dill Pickle Dip Tips
When making Dill Pickle dip, make sure to use full-fat sour cream. It needs to be thick, and lower fat options will result in watery dip.
This dip is best when made ahead of time. It thickens as it sits, so giving it ample resting time in the fridge is best, in an airtight container.
It also allows all the flavors and spice to mingle and make tasty friends.
It’s also best if the pickles are chopped finely. Larger pieces is good, but I’ve found this dip to be more popular when the pickles are chopped smaller.
You can chop manually or if you have a food processor, the job with be done in record time.
You also have the option to swap out the sour cream for plain greek yogurt. Not only does it have the right texture and is a bit healthier, but it also has that tangy flavour which is perfect for this recipe.
I like to use fresh parsley and dill for this perfect dip, yet I have in the past, used dried seasoning which has turned out fine.
I’ve also given this recipe a little special kick and have added a couple tablespoons of powdered ranch seasoning too. It’s a nice touch.
What do you serve with dill pickle dip?
Really, there’s so many options to go with this dill pickle lovers dip. We love fresh vegetables like crackers, bell peppers, carrots, cucumber and celery. Yet I always make sure to pair this dip with potato chips.
You can also serve this 5 minute Dill Pickle Dip with crackers, pretzels, pita chips, or even bread pieces such as a cut baguette.
To Store: Place the leftover dip in an airtight container or cover well with plastic wrap and refrigerate for up to 5 days. The best part just might be enjoying it the next day.
Pickle fans will fall in love with this dill pickle dip recipe. It’s a tasty appetizer dip that won’t last long that’s for sure.
Enjoy! For another classic appetizer recipe check out our BEST Jalapeno poppers recipe.
For more dip recipes to try, may I suggest:
- Spinach and Artichoke Dip
- Hot Shrimp Dip
- Creamy Cheddar Bacon Dip
- Rosemary White Bean Hummus
- Slow Cooker Warm Mushroom Dip
- 1/2 cup full-fat sour cream
- 4 ounces cream cheese, softened
- 1 tbsp onion powder
- 1/2 tsp salt
- 1 tbsp fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 4-5 medium pickles, finely chopped
1. place sour cream and cream cheese in a bowl and using an electric mixer, blend until smooth
2. Stir in the onion powder, salt, parsley, dill and fine pickle bits.
3. Stir to combine. Cover and refrigerate at least an hour before serving with fresh veggies, chips and/or crackers.
- - full-fat sour cream will give it the thickness that it needs, and it's best to refrigerate before serving. To me, these two aren't optional. fridge is best. It also allows all the flavors and spice to mingle and make tasty friends.
- - you can swap out the sour cream for plain greek yogurt.
- - use dried parsley and dill if necessary. To give this recipe a little special kick, add a couple tbsp of powdered ranch seasoning too. It's a nice touch.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 372mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g