Creamy, crunchy, briny—this is the Dill Pickle Dip of pickle lovers dreams. It's so easy to make and can be made with any pickles, as long as they're crisp and crunchy.
This recipe is more like a loose guide, as you can adjust the ingredients to your liking, or add others liked minced pickled (or regular) jalapeños for a little heat, minced scallions or chopped green olives. Choose any pickles for this dip as long as they are crisp and crunchy. I like the tang and extra crunchiness of cornichons. I also make the dip several days ahead if I can, so the flavors have some time to develop.
Pickles: Any pickles that you like will work in this dip, but just be sure that they are crisp and crunchy. Also, if you are using pickle spears, cut off the seeded part, as it will make the dip too watery. Chop the pickles into pea-sized bits, large chunks, or somewhere in between, depending on your preference. Stir as much or as little as you’d like into your base (too much is just enough—I like about 1 cup chopped pickles for 8 oz. base).
Dairy: Cream cheese, sour cream, créme fraîche, Greek yogurt are all good options for making this dip. You can also use lactose free cream cheese and sour cream, or plant based yogurt.
Herbs: I love using fresh dill, but you can also use chives or parsley, or a combination of them.
How to make
1. In a medium bowl, combine the cream cheese, sour cream pickles, onion, dill, garlic, lemon zest, pickle juice, and salt and pepper and mix until well blended.
2. Taste and adjust seasonings. Transfer to a serving bowl and garnish with additional chopped pickles, dill, and lemon zest. Let stand for a few hours before serving if possible.
- This dip recipe can easily be doubled or tripled for a large crowd, and you can make it up to 8 hours in advance.
- The dip will stay fresh in an airtight container in the refrigerator for up to 5 days.
- Save a few chopped pickles to garnish the top of the dip, that way everyone will know what they are eating.
Dill Pickle Dip makes a great sandwich spread. Or, you can thin it out with a little milk or water and serve it as dip for breaded fish or chicken, kind of like tartar sauce.
My favorite way to serve the dip is with waffle-cut potato chips, they are sturdy enough to stand up to the mixture and the ridges hold the dip. Other items are crackers, carrot and bell pepper strips, or pretzels.
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Dill Pickle Dip
- 8 oz. cream cheese, softened
- ¾ cup sour cream
- 1 cup chopped cornichon or baby dill pickles, more to taste and garnish
- ⅓ cup finely chopped red onion
- 2 Tbs. finely chopped fresh dill, more for garnish
- 1 small garlic clove, grated
- 2 tsp. grated lemon zest, more for garnish
- 2 to 3 Tbs. pickle juice, more as needed
- ½ tsp. kosher salt, more to taste
- ¼ tsp. fresh ground pepper, more to taste
- In a medium bowl, combine the cream cheese, sour cream pickles, onion, dill, garlic, lemon zest, pickle juice, and salt and pepper and mix until well blended.
- Taste and adjust seasonings. Transfer to a serving bowl and garnish with additional chopped pickles, dill, and lemon zest. Let stand for a few hours before serving if possible.