This dill pickle dip is creamy and packed with flavor from chopped dill pickles and a generous amount of seasonings. To make it, simply stir all the ingredients together and let the dip chill for about 30 minutes before serving. This gives the flavors time to develop.
And if you love pickles, try making a batch of easy refrigerator pickles or a few jars of homemade dill relish.
I’m not sure I have a favorite dip. I love them all. But this pickle dip is in my top five. The combination of the creamy base with the crunchy pickles keeps me coming back for more.
What you need to make this dip.
These are the ingredients you’ll need to make a batch－along with substitutions that work.
- Dill Pickles. Any chopped dill pickles work great. I like to use baby dill pickles. They have fewer seeds than full-sized pickles and add a really nice crunch.
- Sour Cream. Use sour cream or plain Greek yogurt for the base.
- Mayonnaise. A little mayonnaise adds richness. Don’t like mayo? Skip it and add more sour cream.
- Pickle Juice. Wondering where to find pickle juice? Right in the pickle jar. Two tablespoons adds an extra layer of “pickle-y” goodness.
- Dried Dill. You want to use dried or fresh dill. (Sometimes it’s labeled “dill weed.”) Don’t use dill seeds in this recipe. They’re crunchy and don’t lend the same flavor to the dip.
- Onion and Garlic Powder. You want onion and garlic powder, not onion or garlic salt.
How to Make the Perfect Pickle Dip.
- Start by chopping the pickles.
- Stir everything else together except the pickles. If you toss the pickles in at the same time as the seasonings, the dip can get clumpy. Mix everything together until it’s smooth and then add the pickles.
- Chill for 30 minutes. This dip tastes great as soon as you make it. A quick 30-minute chill helps the flavors to develop and makes for an even better dip. If you’ve got the time, pop the dip in the fridge for at least 30 minutes before serving.
Serving Suggestions.
This dip goes great with almost anything. Here are a few serving suggestions.
- Potato chips.
- Crackers
- Raw vegetables.
- Pumpernickel pretzels or chips.
- Used as a spread on sandwiches or with fish.
Store leftover dip in the refrigerator for up to four days. Note: this dip does not freeze well.
Dill Pickle Dip
Dill pickle dip is made with sour cream, mayonnaise, seasonings, and lots of dill pickles. Chill the dip for 30 minutes before serving for the best flavor.
Ingredients
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tablespoons pickle juice
- 1 teaspoon dill weed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup chopped pickles (add up to 1 ½ cups)
Instructions
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Stir together sour cream, mayonnaise, pickle juice, dill weed, garlic powder, and onion powder until smooth. Add pickles. Stir to combine. Chill for 30 minutes for the best flavor.
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Store leftover dip in the refrigerator for up to four days.
Recipe Notes
Sour cream: Greek yogurt can be used in place of the sour cream.
Relish: Replace the pickles with ½ cup of dill relish and omit the pickle juice. The flavor is the same but the texture is smoother.
For a spicy pickle dip: add chopped pickled jalapeños.
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