Pickle Dip
This creamy dip is both refreshing and indulgent. The best part? It tastes even better after a few hours in the fridge, making it an ideal make-ahead appetizer.
Why This Is A Party Dip You Have To Try
- This pickle dip delivers all the tangy, briny flavor pickle fans love balanced with a in a creamy, smooth dip base.
- It comes together in minutes with simple ingredients that you probably already have, requires no cooking, and the flavor actually improves as it sits.
- The combination of fresh dill, chives, and lemon zest creates a bright and flavorful dip that’s perfect for entertaining.
Key Ingredient Notes
This is a simple but also well balanced list of ingredients that you may already have in the pantry and refrigerator:
- Pickles to use in the dip: Dill pickles are best (kosher, sandwich-sliced, or refrigerated). Avoid sweet pickles unless intentionally making a sweeter dip. I find that sandwich-sliced pickles are easiest to dice, but whole pickles work great too.
- Cream Cheese: Use full fat cream cheese for best creamy base. Soften at room temperature for 30 minutes so it blends smoothly.
- Fresh Herbs: Fresh dill and chives are essential here. Substitute dried herbs if needed, but use half the amount since dried herbs are more potent.
- Pickle Juice: Don’t skip this but also don’t add too much! It adds tang and helps thin the dip to the perfect consistency.
- Lemon Zest: Just the zest (not the juice) adds a subtle brightness that balances and complements the pickles beautifully.
- Salt: Since pickles are naturally salty, taste the dip before adding salt. Start with just a pinch.
What to Serve with Pickle Dip
- This dip is served cold and pairs perfectly with: sturdy potato chips, pretzels, crackers, sliced baguette or crostini.
- For a lighter option, serve with: fresh vegetables like carrots, celery, bell peppers, and cucumber slices.
- It also makes an excellent sandwich or burger spread.
- Stuffed into celery sticks.
- Spread on wraps.
- Dolloped on baked potatoes.
Storage Recommendation
- Store in an airtight container in the refrigerator for up to 3-4 days. The flavors meld and intensify over time, so this dip is actually better the next day.
- Make Ahead: for best flavor, refrigerate the dip for at least 2 hours before serving. Overnight is even better. Stir well before serving if any liquid has separated.
Variations Would Be Good to Try
- Spicy Pickle Dip: Add a pinch of red pepper flakes, increase cayenne pepper, or use spicy pickles for extra heat.
- Bacon Pickle Dip: Fold in crumbled cooked bacon for a smoky twist. Make sure it’s crunchy cooked, no fat left unrendered.
- Ranch Pickle Dip: Mix in 1-2 tablespoons of ranch seasoning for extra savory flavor.
Recipe FAQ
Use your favorite pickles! Pretty much any pickle can work in a pickle dip. You can use Kosher dill, baby dills, or sandwich slices, garlic pickles, spicy pickles, bread and butter pickles, cornichons, really any you love best.
Yes! This dip is actually better when made a few hours ahead or even the day before. The flavors have time to meld together beautifully.
Fresh herbs are highly recommended for the best flavor. If you must use dried, use about 1/3 the amount (roughly 2 teaspoons dried dill and 2 teaspoons dried chives).
No, it is not a good idea to free it. Dairy will separate when thawed and the texture will become grainy and watery.
If too thick, add 1-2 tsp pickle juice.
If too thin, add 1-2 oz softened cream cheese. Also, make sure you strain off pickles and only use 2 Tbsp of pickle juice, no more, to begin with.
More Party Dips You’ll Want To Try
If you love this pickle dip, you’ll want to try more of my easy appetizer dips like Smoked Salmon Dip! For a warm, cheesy option, my Hot Crab Dip is a reader favorite that’s perfect for special occasions. Game day calls for my addictive Chicken Ranch Dip or Creamy Beef Taco Dip, both packed with flavor. If you’re craving something cheesy, don’t miss my Queso Blanco, Nacho cheese or the indulgent Four Cheese Dip. For a classic party favorite, my Garlic Parmesan Spinach Dip is always a hit, and the unique Reuben Dip brings all the flavors of the beloved sandwich in dip form.
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Pickle Dip Recipe
Ingredients
- 1 cup diced pickles 7-8 oz, sandwich sliced are easiest to cut
- 2 Tbsp pickle juice
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp minced fresh dill weed
- 2 Tbsp minced fresh chives
- 1 garlic clove pressed
- 1 lemon – zest only
- 1/4-1/2 tsp black pepper
- pinch salt
- pinch cayenne pepper
Instructions
- Prep tip: when dicing pickles add them into a fine mesh strainer to strain off excess pickle juice. Use that juice to add to the dip but no more than about 2 Tbsp or the dip may be too thin.
- Combine everything except the pickles in the mixing bowl and whisk very well, until smoothly blended.
- Fold in the pickles until evenly distributed.
- Serve the dip cold. You can serve it right away or store in an air-tight food storage container.
- Expert tip: this dip tastes even better when make a few hours ahead of time. Store in the refrigerator and stir well before serving.
Video
Notes
- Salt: pickles can be pretty salty, so taste the mixture first before you decide on amount of salt to add.
- Serving: serve cold with chips, crackers, sliced veggies, or pretzels. Use it as a spread or topping as well.
- Storing: store in an air-tight food storage container, in the refrigerator, for 3-4 days. Stir before serving because some juices will separate but that’s okay.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How have I never heard of this! OMG
Right?! 😂 That was my exact reaction the first time too! It’s seriously so good! I hope you love it if you try it