Dill Pickle Dip
Perfect for summer snacking, it’s rich, refreshing and ready in under 10 minutes.
Pickle lovers will go crazy for this Dill Pickle Dip! It combines the bold tang of classic dill pickles with a creamy base made with cream cheese and Greek yogurt. Perfect for summer snacking, it’s rich, refreshing and ready in under 10 minutes.
Here’s what you’ll need for this recipe:
- Cream cheese: Use room temperature block cream cheese for the best results. Both full fat and lowfat cream cheese work, but fat free cream cheese is not recommended.
- Greek yogurt – It’s tangy, creamy, full of protein and a delicious way to get in a serving of dairy! Adding in Greek yogurt gives the dip a creamier consistency compared to using only cream cheese.
- Dill pickles and pickle juice – Use your favorite brand of dill pickles. You’ll also use the pickle juice for flavor and to thin out the dip!
- Dill – This is DILL pickle dip, so it only makes sense to boost the dill flavor and add in fresh chopped dill weed.
- Worcestershire – Adding a little Worcestershire sauce to the dip gives it a delicious savory umami flavor that pairs great with the briny pickles.
- Garlic and onion powder – In addition to the pickle juice, garlic and onion powder give the dip incredible flavor.
Serve with potato chips, crackers or veggies for a crowd-pleasing party dip!
Looking for more dip recipes? Check out three-ingredient Cottage Cheese Queso, healthy Roasted Red Pepper Greek Yogurt Hummus or creamy Whipped Cottage Cheese.
Dill Pickle Dip
Perfect for summer snacking, it’s rich, refreshing and ready in under 10 minutes.
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup plain Greek yogurt
- 2 tablespoons dill pickle juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- ¾ cup chopped dill pickles
Instructions
- In a mixing bowl combine the cream cheese, Greek yogurt, dill, Worcestershire, garlic and onion powder, and pickle juice. Whisk together until smooth and well combined.
- Add the chopped pickles and stir them in with a rubber spatula. Taste for seasoning and add salt and pepper if needed.
- Garnish with extra chopped pickles and dill. Serve immediately or cover and refrigerate until ready to serve. Serve with potato chips or veggies.
Notes
- Store leftovers in the refrigerator for up to four days in an airtight container. The consistency is best the first two days; it becomes thinner the longer it sits as the pickles leak out their juices. Do not freeze.
- Fresh dill, while highly recommended, can be substituted with two teaspoons dried dill.
- Make it spicy. Use spicy dill pickles, add a pinch of cayenne, or add in 1-2 tablespoons of chopped pickled jalapeño.
Tried this recipe?Let us know how it was!
