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–+ servings
dill pickle dip in a bowl surrounded by wavy potato chips

Dill Pickle Dip

Perfect for summer snacking, it’s rich, refreshing and ready in under 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the chopped pickles and stir them in with a rubber spatula. Taste for seasoning and add salt and pepper if needed.
  3. 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.