Dill Pickle Dip

It’s time to get game-day ready, and there’s no better crowd-pleasing snack than this dill pickle dip. It’s a cross between a herby ranch—packed with chives and parsley, onion and garlic—and a jar of pickles. The combo just works, especially if you’re a fan of all things briny and love pickle-flavored dishes done right. It’s the kind of dip your guests will keep going back for more. The only thing you’ll need to worry about is having enough crackers.

If you need a full game day dip spread consider pairing this dill pickle dip with Crazy Feta (Cava copycat), and Roasted Red Pepper Hummus for two additional whimsy options.

*This post is sponsored by Roland Foods https://rolandfoods.com/, as always, all thoughts and opinions are my own. Thank you for your support!

What You’ll Need For Dill Pickle Dip

• Pickles – The star ingredient and why we are all here. As somewhat of a self appointed pickle expert, I need to say this: there are good pickles and bad pickles. The pickles you choose can make or break this dish because the majority of the flavor comes from this ingredient. For this dip, I love using Roland® Dill Pickle Sandwich Chips. Not only do they have a fantastic dill flavor, but the chip format makes them super easy to prep and chop for the recipe. Their crisp yet not hard texture, and briny dill juice, make these pickles a fantastic addition to the dip. If you are interested in making this dip with Roland® pickles, find them on Instacart or in a store near you HERE!
  • Substitute: Want to mix this up? Add spicy pickles instead for a hot kick. Bread and butter pickles are the only ones I recommend you stay away from.
• Cream Cheese – Cream cheese is added not only for its tangy flavor but also for body and thickness. Feel free to choose cream cheese from a tub or block. Ensure that the cream cheese comes fully to room temperature before making this dip.
• Sour Cream – Full fat or fat free both work.
• Mayo – While cream cheese is added to give the dip thickness, mayo is included to make it creamier. Full fat is recommended, but if you are looking to cut back a bit, then light mayo can be substituted.
• Dill – Fresh only!
• Parsley – Fresh only!
• Chives – Fresh is recommended but check out the FAQ’s for subsitution.
• Lemon – Fresh only, you need both the zest of a full lemon and the juice from 1/4th of the lemon.
• Garlic Powder
• Onion Powder

How to Make Dill Pickle Dip

This one is almost so easy you don’t need a step by step.

1. Prep the Ingredients – Before you do anything bring the cream cheese to room temperature ( I will get more into this in the next step). Cut the herbs and pickles. For the pickles you can either cube them, like I did in the photos, or mince for even more pickle flavor.

2. Combine the Base – In a bowl add the cream cheese, mayo, and sour cream. Like I said above it is important that the cream cheese is at room temperature to ensure that all three ingredients come together without any chunks. You can either combine the base with a hand mixer or if the cream cheese is truly at room temperature mixing by hand also works. This method will take a bit more elbow grease.

3. Add the Rest – Once the base is combined add in the chopped pickles, herbs, lemon zest and juice, garlic and onion powder, and approx. 1 tbsp of the pickle juice. Fold in the ingredients. Let the dip sit in the fridge for 10 minutes before enjoying. Serve with crackers, chips, pretzels or snack of choice.

Recipe Video

How to Serve Dill Pickle Dip

Listen I would eat this dip off a spoon it is that good, but if you are looking for some suggestions on what to serve with this pickle dip see below.

• Crackers or Flatbreads – I absolutely love Roland Foods Toasted Everything Flatbread Crackers. These flatbread crackers are coated with a savory blend of garlic, onion, sesame, poppy, and caraway seeds, adding another layer of flavor that pairs perfectly with this cool, tangy, and briny dip. They are crisp, flavorful, with a perfect thickness for picking up this thick dip.
• Potato Chips, Pretzels, Pita Chips, or Tortilla Chips – This dip is thick, choose a chip that can handle the load.
• Crudités – Just a fancy way of saying raw vegetables. Serve with carrot sticks, celery, Persian cucumbers, sliced bell peppers, snap peas, or tomatoes for a healthier dipping option.

Frequently Asked Questions

Storing/Reheating

Dill pickle dip can be made in advance and stored in the fridge. It is best on days 1-2 however can be kept in the fridge for 3-4 days before the pickles start releasing too much moisture, and the herbs loose their fresh flavor.