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Creamy Dill Pickle Dip

A tangy, creamy, and completely addictive homemade dill pickle dip loaded with crunch and fresh herbs. Perfect for parties and game day snacking!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 8 oz cream cheese softened to room temperature
  • 1 cup sour cream full-fat
Pickles & Flavorings
  • 1 cup dill pickles finely chopped
  • 3 tbsp dill pickle juice straight from the jar
  • 2 tbsp fresh dill finely chopped, plus extra for garnish
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper plus extra for garnish

Equipment

  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Cutting board and knife
  • Rubber spatula

Method
 

  1. Finely chop the dill pickles until you have 1 cup. Set aside.
  2. In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the sour cream and beat until fully combined and fluffy.
  3. Add the pickle juice, garlic powder, onion powder, and black pepper to the bowl. Beat on low speed until just incorporated.
  4. Using a rubber spatula, fold in the chopped dill pickles and fresh dill until evenly distributed.
  5. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  6. Transfer to a serving bowl, garnish with extra chopped pickles and dill, and serve with ruffled potato chips.

Notes

For best results, use refrigerated dill pickles (like Claussen) for maximum crunch. Do not freeze this dip. Leftovers can be stored in an airtight container in the fridge for up to 4 days.