Dill Pickle Dip

This dill pickle dip is everything you want in a dip! Creamy and tangy, the flavor is like biting into a dill pickle spear.

Dill pickle dip

Love dill pickles? Love dip? Good. Because we’ve got the perfect dip for you: dill pickle dip! Alex and I have a big dill plant in our garden and love the excuse to make lots of dill recipes. We’ve made everything from our own dill pickles to lemon dill salmon. But a favorite to come out of the kitchen was this dip. Creamy and tangy, the flavor is like biting into a dill pickle spear. It’s absolutely perfect with potato chips or cucumber slices.

Ingredients in dill pickle dip

This dill pickle dip has a bit of a healthy spin: though we wouldn’t call it health food! It’s made with both sour cream and Greek yogurt: Greek yogurt cuts the calories and adds probiotics for gut health. Many dill pickle dips are made with cream cheese, but the sour cream and Greek yogurt combo can’t be beat. Here’s exactly what you’ll need to make this dip:

  • Dill pickles
  • Fresh dill
  • Green onions
  • Sour cream
  • Greek yogurt
  • Pickle juice: the secret flavor maker!
  • Garlic powder
  • Salt & pepper
Dill pickles
Here’s how to make your own dill pickles!

The flavor maker: pickle juice!

The fun part about this dill pickle dip? Pickle juice! This is just the salty, tangy brine inside of your pickle jar. It ups the ante in this dip and makes the entire dip taste more, well, pickle-y. Pickle juice is also a key component that adds briney, nuanced flavor in other recipes. Try it in our Special Burger Sauce, perfect for burgers or portobello burgers. Or try it in our Virgin Margarita to add just the right alcohol essence while keeping it as a mocktail!

Refrigerate for 30 minutes to meld the flavors

Is it really necessary to refrigerate for 30 minutes? Can’t I just eat it right away? Well, yes and no. We appreciate your need for speed (we have it too!). But the 30 minute chill time really does do something. What’s it for?

  • Chilling lets the flavors meld. You’ll be surprised: the pickle juice doesn’t come out in the flavor right away! It’s only after a 30 minute chill time that it fully melds into the sour cream and Greek yogurt.
  • It also becomes saltier. If you taste before chilling, beware: it will taste saltier after the chill time! So taste and add your final salt after the chill time.

Love sour cream? Try these Top Sour Cream Recipes.

Dill pickle dip

What to serve with dill pickle dip

Great question! Or really the question should be…what not to serve? This dip is so full of briny, tangy dill flavor that it’s hard to find something it wouldn’t compliment. Here are a few of our favorites to serve:

  • Potato chips. These are a treat food for us, but they’re mighty good with this dip.
  • Pretzels. Pretzels are also a natural pair.
  • Crostini. Try our homemade crostini.
  • Pita Chips. These homemade pita chips work well.
  • Crackers. Try a plain version of these homemade crackers.
  • Thinly sliced cucumbers. Naturally…right?

What else would you serve with this dip? Tell us in the comments below.

Dill pickle dip

A few more favorite dip recipes

You love any kind of dip? Right. Here are a few of our favorite dip recipes that are perfect for entertaining:

  • Spinach Artichoke Dip The best! This dip has just the right flavor (and a little Greek yogurt thrown in too). Or try the variation that’s served cold, Spinach Dip.
  • Peanut Butter Dip Just 4 ingredients and tastes like frosting! Perfect for dipping apples, pretzels or fruit.
  • Greek Yogurt Ranch Dip Perfect for dipping raw veggies and full of flavor.
  • Easy Refried Bean Dip A healthy spin on the traditional cheese dip: it’s plant based using refried beans, spices, and a salsa fresca topping.
  • Whipped Feta Dip A seriously easy appetizer for gatherings: in just 5 minutes crumbly feta cheese transforms into a creamy dip.

This dill pickle dip recipe is…

Vegetarian and gluten-free.

Print
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Dill pickle dip

Dill Pickle Dip


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Diet: Vegetarian

Description

This dill pickle dip is everything you want in a dip! Creamy and tangy, the flavor is like biting into a dill pickle spear.


Scale

Ingredients

  • 3/4 cup chopped dill pickles
  • 1 tablespoon chopped fresh dill
  • 2 green onions
  • 1 cup sour cream
  • 1 cup Greek yogurt
  • 1/4 cup pickle juice
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Finely chop the dill pickles. Chop the dill. Thinly slice the green onions.
  2. Mix all ingredients together in a sealable container. Cover and refrigerate for 30 minutes. Taste and add additional salt, as necessary.

  • Category: Appetizer
  • Method: Stirred
  • Cuisine: Dip

Keywords: Dill pickle dip

More dill recipes

Love dill? Us too. Here are a few more of our top dill recipes:

  • Lemon Dill Salmon This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty dill sauce while the salmon cooks.
  • Dill Potato Salad Just like Grandma’s: bursting with fresh herbs and flavored with olive oil and vinegar.
  • Cucumber Dill Sandwiches These classic tea sandwiches are perfect for parties and picnics, featuring a cream cheese spread on crunchy crostini.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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