This creamy DILL PICKLE DIP comes together with just 4 ingredients and is ready to eat in minutes! It’s the perfect dip for chips and everyone raves over it!
It seems like pickles have been having a moment lately. It’s their time to shine.
We’ve got pickled flavored foods that you’d never expect, we have the biggest variety of pickles in the stores that I’ve ever seen, and there are people on TikTok that just sit and eat pickles while you watch. <— I try to avoid those, because it honestly just makes me crave pickles.
I’m a total pickle girl, and dill pickles are where it’s at! Especially when they’re chopped up and mixed with cream cheese to make the most amazing chip dip!
This dill pickle dip is seriously life changing – it’s SO EASY, made with just four ingredients, and you can have it on your table in minutes! Obsessed.
Other favorite dips of mine include Rotel dip, BLT dip, and keto spinach dip.
Table of Contents
Ingredient Notes:
Pickles – Dill pickles work best here, but use your favorite brand. We like Claussen.
Cream Cheese – Let it set out for 30 minutes to come to room temperature.
Worcestershire Sauce – Adds a savory depth to the dip.
Dill – The perfect way to top off this pickle dip is with some fresh or dried dill.
What Readers are Saying!
“Your stunning pictures really make this recipe look delicious, so I had to try it! WOW! My entire household is in love with this dip, I’m going to have to make this every week! Thanks for sharing!” – Sam
How to Make Pickle Dip:
Chop: Chop the pickles as fine or as chunky as you’d like.
Mix: Stir the pickles, pickle juice, and Worcestershire into the soft cream cheese.
Serve: Sprinkle with fresh or dried dill just before serving.
We love this dill pickle dip with a sturdy chip like Ruffles. The dip is fairly thick, so you’ll want a chip that can stand up to it.
Ritz crackers and pretzel thins are also good options.
Keep things low carb by dipping fresh veggies or pork rinds in your pickle dip!
Leftover dip? Spread the dip on a flour tortilla, add a couple slices of deli ham, and roll it up for a quick lunch or snack!
FAQs:
How long can dip be stored?
Store tightly covered in the fridge for up to 3 days.
How to soften cream cheese?
There are a few ways to do this. You can of course leave it on the counter (covered) until it reaches room temperature. The microwave will also work but it can be tricky and it may not soften evenly.
Another option is to use warm water. You can leave the cream cheese sealed in the foil it comes in (but not the box) and place that into a bowl of warm water, flipping it every few minutes until it softens.
You can also try cutting the cream cheese into small pieces, placing it into a mixing bowl, and then wrapping a dish towel dampened in hot water around the bottom of the bowl.
What type of pickle to use?
We much prefer dill pickles in this dip, but any variety you like should work well. We buy whole pickles and chop them up, but any shape of pickle is fine.
We love how quick and easy it is to make this 4 ingredient pickle dip. Everyone asks for the recipe and it's always one of the first things gone at parties.
Add the cream cheese, chopped pickles, pickle juice, and Worcestershire sauce to a small bowl and stir to combine.
Serve immediately, or refrigerate until ready to use.
Sprinkle with fresh or dried dill just before serving.
Tips & Notes:
This pickle dip is perfect with Ruffles, Ritz crackers, or pretzel thins. You’ll want to choose something fairly sturdy for dipping as the dip is a bit thick.
Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream (or Greek yogurt), ¼ cup mayonnaise, 1 finely grated garlic clove (or ¼ tsp. garlic powder), finely grated zest of 1 small lemon, and a pinch of kosher salt.
The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.
There is no need to water bath any pickle or bean recipe. Wash jars in a little bleach. Keep them hot in the over around 180 or so. Start brine boiling add cukes or beans to brine for a few minutes to warm.
If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar. Then place pickles in jar and fill with brine solution. Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight. Process for 8 minutes in water bath.
For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.
Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.
Ball Pickle Crisp Granules are easy to use for crispier homemade pickles. Just measure and add to the jar, replacing pickling lime and the need for time-consuming pre-soak.
Pickle crisp is a product put out by ball, but I'm sure other brands sell it as well. All it contains is calcium chloride, which is supposed to help maintain the firmness of pickles. You simply add a very small amount to each jar when you are packing them. Quick, easy, and just calcium chloride.
Alum, short for aluminum sulfate, is used in pickling to promote crisp texture and is approved, though not recommended, as a food additive by the United States Food and Drug Administration.
“Bake” the cucumbers for 15 minutes.Once the time is up, turn off the oven, leaving the jars, undisturbed, in the oven overnight. If any of the jars haven't sealed by the morning, let them sit a little longer (they may still seal) or simply transfer them to the fridge. The pickles are ready to eat after two weeks.
There is no cause for concern - the presence of a small amount of white sediment is normal. Table salts include an anti-caking agent. Use Ball® Salt for Pickling & Preserving, which does not contain additives, for home canning.
Adding natural tannins such as grape leaves, black tea, or oak leaves can delay the softening process and keep your pickles firm. This is entirely optional and only works if your cucumbers aren't already soft.
Van Holtens Hot Mama Hot & Spicy King Size Pickle In A Pouch 196g. Get ready for a spicy snack experience with a satisfying crunch you can take on the go. Fantastic for snacking and adding sliced to rolls, burgers & hot dogs.
These will react with the salt and acids during pickling. This can cause undesirable changes to the pickles. If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars.
What is in Dill Dip? Dill dip starts with a simple and classic combination of sour cream and mayonnaise. If you prefer, the sour cream can be swapped out for plain Greek yogurt. Next comes either fresh or dried dill, some dried or fresh parsley, dried minced onion, garlic powder, and just a pinch of salt.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil. Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain.
The only difference is that a Tzatziki Sauce has a tablespoon of lemon juice and a couple of cloves of minced garlic added to these same ingredients I used below. The ingredients need for this Cucumber Dill Sauce for so simple. It's just cucumber, Greek yogurt, milk and chopped fresh dill.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.