Dill Pickle Dip
Tangy, thick ‘n creamy, packed with dill pickle flavor—this Dill Pickle Dip is so easy to make and comes together in minutes! Perfect as a dip for appetizers and on sandwiches.
Servings: 20 servings (about 2 ½ cups)
Ingredients
Dill Pickle Dip Ingredients
- 8 oz. cream cheese softened
- ½ cup sour cream
- ¾ cup dill pickles chopped, plus 3 to 4 tablespoons dill pickle juice from the pickle jar.*
- 1 tablespoon fresh dill chopped**
- 1 teaspoon garlic salt
Optional Toppings
- Fresh dill chopped
- Dill pickles chopped or dill pickle chips
Serve with
Instructions
- In a medium bowl, use a large fork to stir together softened cream cheese and sour cream.
- Add in dill pickles, fresh dill, and garlic salt. Stir and fold until very well mixed—here, I switched to folding with a spatula.
- Stir in dill pickle juice and adjust to taste and desired consistency. The thinner you want the dip, the more juice you can use, and vice versa.
- Refrigerate up to 4 hours or serve immediately. Transfer to a serving bowl and optionally top with dill and pickles. Serve with baked tortilla chips, potato chips, pretzels, air fryer onion rings and more.
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Notes
*Reserve juice (brine) from dill pickle jar. I used 3 tablespoons for thick but slightly liquidy dip, but you can adjust to taste and desired texture.
**You can sub the fresh dill for 1 teaspoon of dried dill, but the fresh dill has a brighter taste.
For a spicy kick, stir in chopped jalapeños or use cajun seasoning in place of garlic salt.