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Dill Pickle Dip

This creamy Dill Pickle Dip comes together in minutes and is packed with flavor. Serve it with potato chips, crackers, pretzels, vegetables or crostini for dipping.

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Easy Dill Pickle Dip Recipe

How do you make Dill Pickle Dip? The beauty of this kind of dip is that you may have everything you need to make it already on hand. After making the dip, give it ample chill time to allow the flavor to fully develop. How to make simple Dill Pickle Dip: (Scroll down for full printable recipe.)

  • Cream Cheese – In a medium bowl, use an electric mixer to whip together cream cheese, sour cream, mayonnaise, dill pickle juice, dill and Ranch salad dressing mix.
  • Pickles – By hand fold in chopped dill pickles, Parmesan cheese and chopped green onion. Mix until evenly distributed.
  • Chill – Place into an airtight container and chill in the refrigerator for at least 4 hours or overnight before serving.
  • Serve – Serve with crackers, potato chips, pretzels crostini, pita chips or vegetables for dipping.
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How to Make the Best Dill Pickle Dip Recipe

  • Ingredients you’ll need to make homemade Dill Pickle Dip: Chopped dill pickles, dill pickle juice, chive and onion cream cheese, sour cream, mayonnaise, feta cheese, dried dill weed, green onions  and dry Ranch salad dressing mix.
  • Kitchen tools you’ll need: One medium bowl, sharp knife and cutting board, hand mixer, measuring cups and spoons and airtight container for storing. You can also use a mini vegetable chopper for the pickles or a small food processor.
  • To add heat, add a few dashes of hot sauce to the creamed mixture and whip it thoroughly to evenly distribute.
  • When dicing the pickles, think cubes and not chopped finely like relish. This is a dill pickle dip and it should be noticeable in every bite.
  • You can adapt the amount of dill to your personal taste. Please note that dried dill has a more intense flavor than fresh dill. Should you choose to use fresh dill begin with 2 teaspoons then taste and adjust the amount to your liking.
  • I like the texture that Parmesan cheese adds to the dip. You could omit it, but I highly recommend adding it.
  • Should you choose to use one 8 ounce block of plain cream cheese, add 1/2 teaspoon of onion powder to the seasonings and proceed with the recipe as written. You could also adapt using Neufchatel cheese.
  • To lighten up the calories, use light chive and onion cream cheese, light sour cream and light mayonnaise in the same amounts called for in the recipe.
  • You can serve this dill dip with crackers, potato chips, pretzels crostini, pita chips or vegetables for dipping.
  • You can store Dill Pickle Dip chilled in the refrigerator for up to 4 days.
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Dill Pickle Dip

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 5 minutes
Course: Appetizer
Cuisine: American
Keyword: dill-pickle-dip-recipe, dill-pickle-recipes
Servings: 12 servings
Calories: 136kcal

Ingredients

  • 1 8 oz container chive and onion cream cheese
  • 1 8 oz sour cream
  • 1 cup mayonnaise
  • 1/4 cup dill pickle juice
  • 1 1.0 oz package dry buttermilk Ranch Salad Dressing Mix
  • 1 1/2-2 tsp dried dill weed adjust to taste
  • 2/3 cup diced dill pickles
  • 1/4 cup grated Parmesan cheese
  • 2 small-medium green onions finely chopped

Instructions

  • In a medium bowl, use an electric mixer to whip together cream cheese, sour cream, mayonnaise, dill pickle juice, dill and Ranch salad dressing mix.
  • By hand fold in chopped dill pickles, Parmesan cheese and chopped green onion. Mix until evenly distributed.
  • Place into an airtight container and chill in the refrigerator for at least 4 hours or overnight before serving.
  • Serve with crackers, potato chips, pretzels crostini, pita chips or vegetables for dipping.

Notes

You can use light chive and onion cream cheese, light sour cream and light mayonnaise for this recipe.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 282mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 49IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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