If you love pickles, this is the dip for you. It’s creamy and packed with flavor from chopped dill pickles and ranch dressing mix. (If you want to skip the ranch, simply omit it and season to taste with salt and black pepper.)
Ingredients and Substitutions.
Pickles. What’s a pickle dip without pickles? Dill pickles give this dip a savory “pickle-y” flavor. If you’d like a sweet and savory dip, use bread and butter pickles. And for something with a little kick, use hot pickles.
Sour Cream and Mayo. The combination of sour cream and mayonnaise makes this dip creamy and smooth. Regular and low-fat options both work.
Dry Ranch Mix. Use a 1-ounce packet of dry ranch mix. Don’t use ranch dressing or the dip will be too thin.
Chopped onions. Some chopped onions give the dip a bit of a crunchy kick. If you don’t want onion breath, leave them out. You can also use 1 teaspoon of onion powder. You could also use chopped green onions. They are a bit milder and taste great in this dip.
Dill Weed. A little dill weed ups the pickle flavor. Don’t use dill seed in this recipe. The seeds are too crunchy and bitter for the dip. (Save them for making refrigerator pickles.)
How to Serve and Store.
After mixing, chill the dip for a few hours. This gives the flavors time to mingle.
- Pumpernickel pretzels or chips.
- Potato chips.
- Raw vegetables.
- Also great on burgers or with fish.
Dill Pickle Dip
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (1 ounce) packet Ranch dip mix
- 2 teaspoons dill weed
- 2 tablespoons chopped onions
- 1 cup chopped pickles (add up to 1 ½ cups)
- 2 tablespoons pickle juice
Stir together sour cream, mayonnaise, ranch mix, and dill weed until smooth. Add onions, pickles, and pickle juice. Stir to combine. Chill for two hours before serving.
Store leftover dip in the refrigerator for up to four days.