Cream Cheese Dill Pickle
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This cream cheese dill pickle dip is one of those recipes I keep handy when I want something quick, familiar, and always turns out good. It uses basic ingredients like cream cheese, sour cream, and chopped dill pickles to make a smooth, tangy dip in just a few minutes with no baking required.
This dip keeps the focus on dill pickle flavor instead of extra add-ins, so every bite is tangy and balanced without feeling too heavy. Itโs easy to make ahead and works just as well for a casual snack as it does for serving with chips at a party.
If you are looking for something with more add-ins like bacon, cheese, and a stronger ranch-style flavor, you can try this Grilloโs pickle dip recipe instead.
Ingredients
These ingredients keep the dip creamy with just enough tang from the pickle juice to carry the flavor through every bite.
- 1 brick (8 oz) cream cheese, softened
- 8 ounces sour cream
- 1 cup diced dill pickles
- 1/4 cup dill pickle juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dry dill weed
- potato chips, for serving
How to Make Cream Cheese Dill Pickle Dip
- Let the cream cheese sit at room temperature for about 30 minutes so it softens.
- In a mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth and fully blended.
- Add the diced dill pickles, pickle juice, Worcestershire sauce, garlic powder, and dry dill weed.
- Mix everything together until evenly combined. The dip should be creamy with small bits of pickle throughout.
- Taste the dip and adjust if needed. If it feels too thick, add a small splash of pickle juice to loosen it. If the flavor seems a little flat, a pinch of salt helps bring out the tang.
- Serve immediately, or cover and refrigerate until ready to serve. Stir before serving if it has been chilled.
Tips From My Kitchen
Softening the cream cheese makes a big difference. If it is still cold, the dip will not mix smoothly and can end up slightly lumpy.
If you prefer a thinner dip for chips, add a splash more pickle juice or an extra spoonful of sour cream.
Letting the dip chill for about an hour helps the flavors blend together and gives it a slightly smoother texture.
Serving Suggestions
This classic dill pickle dip is perfect with sturdy potato chips that can hold up to the creamy texture.
It also works well with:
- pretzels
- crackers
- fresh vegetables like cucumbers, celery, or bell peppers
Make Ahead and Storage
You can make this dip ahead of time and store it in the refrigerator for up to 3 days. Keep it in an airtight container and stir before serving.
It is not recommended to freeze this dip, as the cream cheese and sour cream can separate after thawing.
Cream Cheese Dill Pickle Dip
Ingredients
- 1 brick 8 oz, cream cheese, softened
- 8 ounces sour cream
- 1 cup diced dill pickles
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dry dill weed
- 1 /4 cup dill pickle juice
- potato chips for serving
Instructions
- Take cream cheese out of fridge and unwrap and leave on counter for about 30 minutes prior to assembling dip. This allows a lot easier mixture as cold cream cheese tends to be hard and gets caught in hand mixers and whisks easily.
- Chop pickles into bite sized pieces. The pickle pieces can be diced down into smaller pieces or left with larger chunks.
- Combine softened cream cheese, sour cream, Worcestershire sauce, and all seasonings. Whisk well.
- Add in cut up pickles and pickle juice and thoroughly mix again.
- Dip is best served cold, so plan for at least 1 hour in fridge to help marinate flavors as well as chill dip.
- Cover and refrigerate any leftover dip for up to 3 days.
Video
Notes
- Serving size is calculated at about 1/4th cup per serving.
- I often get asked if pickles are keto friendly and they CAN be keto or low carb if you find pickles that are organic and have no added sugar. Check the jar nutritional value prior to being purchased.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As itโs generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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This is the first dill pickle dip I’ve found that actually uses pickles in the recipe! This looks so good, I can’t wait to try it out. Thank you for sharing!
Always such a hit at any gathering I go to. Even the people who swore they hate pickles are always requesting I make this now!
Thats so great! I love when I get known for a recipe. Makes it so easy to plan for parties I am invited to!
Trisha
I did not use the chpped dill pickles. Instead I used dill relish as a backup. About 1/3 cup with juice.