Dill Pickle Dip

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Dill Pickle Dip is for people who have opened the refrigerator “just for one pickle” and somehow ended up standing there with the jar in one hand and the door open long enough for the refrigerator to start judging them. Softened cream cheese and sour cream make the base, then finely chopped dill pickles, fresh dill, and garlic powder turn it sharply tangy without requiring a long ingredient list.

The pickles need to be chopped small and drained well. Large wet pieces release brine into the dip and leave watery pockets where you wanted something thick enough to stay on a pretzel. Beat the cream cheese and sour cream completely smooth first, then stir in the pickles and seasoning so the texture stays creamy. Give the finished dip at least 30 minutes in the refrigerator before serving; the dill and garlic taste more integrated once they have had time to settle.

Serve it with pretzels, crackers, chips, or vegetables. A spoon also works, although at that point the dip has become a private matter between you and the refrigerator light.

Prep10 minutes

Cook20 minutes

Total30 minutes

Serves8 servings

DifficultyEasy

Ingredients

Servings

8 ounces cream cheese, softened
1/2 cup sour cream
3/4 cup finely chopped dill pickles
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
Salt and black pepper to taste

Instructions

1Beat the cream cheese and sour cream together until smooth.
2Stir in the chopped pickles, dill, and garlic powder.
3Taste and season with salt and pepper.
4Chill for at least 30 minutes before serving with chips or pretzels.

Nutrition Information

Estimated per serving: 1 of 8 servings.

130Calories

2 gProtein

2 gCarbohydrates

13 gTotal Fat

7 gSaturated Fat

0 gFiber

1 gTotal Sugars

95 mgSodium

40 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Beat the cream cheese and sour cream smooth before adding the pickles so the base stays creamy.
Chop the pickles finely so every scoop gets pickle without large watery pockets.
Give the finished dip at least 30 minutes in the refrigerator before serving so the flavor settles in.

Substitutions

No tested dairy substitution is specified for this version. Cream cheese and sour cream make the base, while dill pickles and fresh dill provide the pickle flavor.

Keep the chopped pickles well controlled for moisture if you change brands or cut size.

Storage Instructions

Store Dill Pickle Dip covered in the refrigerator for up to 4 days. Stir before serving so the pickle liquid and creamy base come back together; serve it cold with chips or pretzels.

Make Ahead

Make the dip 1 to 2 days ahead and keep it covered in the refrigerator. The dill and pickle flavor actually develops as it chills; stir well before serving and adjust the seasoning only after tasting it cold.

Freezing

I would not freeze Dill Pickle Dip. Cream cheese and sour cream can become grainy or watery after thawing, and the pickles lose their crisp texture.

Frequently Asked Questions

Why should Dill Pickle Dip chill before serving?

The 30-minute chill gives the cream-cheese and sour-cream base time to firm and lets the dill, pickle, and garlic flavor move through the dip. Serving it immediately tastes flatter and looser.