Dill Pickle Dip Recipe

This creamy pickle dip recipe is quick to make and perfect with chips or fresh-sliced vegetables! If you love pickles like us, you will love this dip!

It wasn’t until I started dating Adam many years ago that I fell for dill pickles. Until Adam, I had never met anyone with so much love for pickled cucumbers! I suppose some of that love rubbed off, and here we are today with all three of us (our son included) obsessed with pickles.

This creamy dip is a new family favorite (especially with sturdy Kettle chips). You’ll stir lots of chopped dill pickles into a creamy base, then pile in more flavor with fresh dill and garlic powder. This dill pickle dip really is fantastic!

Key Ingredients

• Pickles: We love leaning into dill pickles for this dip, but use what you love. If you want some spice, use a hot or spicy jar. Our family loves homemade pickles or the pickle jars sold in the grocery store’s refrigerated section.
• Sour Cream: This is the base of our dip, and we especially love higher-fat cultured sour cream over low-fat. It’s creamy and rich. If you are okay with introducing a little extra tanginess, you can substitute a thick whole-milk yogurt (like Greek or Icelandic).
• Mayonnaise: This cuts the sour cream a little and adds flavor. Use homemade mayo or your favorite store-bought brand.
• Dill: We love the extra dill in this. We suggest 3 tablespoons below, but it can take more if you’re up for it.
• Garlic Powder: This gives the dip an almost Ranch-like flavor. We love it.

Find the full recipe with measurements below.

How to Make Dill Pickle Dip

This easy dip recipe cannot get much simpler. Simply add all the ingredients to a bowl and stir. Here are our tips to make it the best:

Tip 1: Use the best pickles. We really pack a lot of pickles into this dip, so use something you already love. We have a recipe for dill pickles on the blog, but there are lots of amazing options for buying them, too. Our family especially loves Claussen and Bubbies. Beyond the pickles you choose, take care to finely chop them for this dip so you get lots of little specks of pickles as you scoop your chip or vegetable through them.

Tip 2: Let the dip sit for 30 minutes. The base of this recipe was inspired by our dill sauce for salmon, which we’ve found gets so much better if you let it sit in the fridge for half an hour before serving. The garlic powder blooms, and the dill perfumes the creamy base. It’s well worth the wait.

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