This Dill Pickle Dip is a crowd-pleasing cream cheese dill pickle dip loaded with flavor, ideal for your next get-together. The secret ingredient I use is what makes this chip dip stand out as the best! You must be a pickle lover to really embrace this fun and tasty appetizer dip recipe. Make sure to watch the video tutorial to see how it’s made.
If you’re a pickle enthusiast like me, you absolutely must whip up a batch of this tangy pickle dip. And while you’re at it, don’t forget to try my incredibly popular Dill Pickle Soup!
Reader Karen L. says …“Made this last night and brought to a work function. Rave reviews by all. Easy and delish!”
Reader Jenn says …“Wow, just made this for a super bowl party tonight. I hope the dip makes it to the party. I keep “test tasting”. Wanted to make something a little different so I decided to give your recipe a try. So easy and delicious! Thank you.”
Ingredients You’ll Need and Why
- Cream cheese: This is your creamy base for the dip; use full-fat for the best flavor. Readers always ask if they can substitute Greek yogurt or sour cream, I say the result is just not close to the original, but according to the comments, people have enjoyed it making it with a different base.
- Red onion: Red onion adds a sharp and slightly sweet flavor to the dip.
- Pickle juice: Pickle juice is packed with tangy flavor and adds acidity to the dip. It fills the dip with the distinct taste of pickles, giving it, its signature tanginess. Use the pickle juice from the jar of pickles you’re using.
- Garlic: Adds savory and aromatic undertones as well as flavor.
- Old Bay Seasoning: Old Bay Seasoning is a blend of herbs and spices, including celery salt, paprika, and mustard, among others. This is what makes this recipe so good!
- Black pepper: Flavor enhancement. Make sure it’s coarsely ground.
- Dill Pickles: Use any dill pickles you love, from store-bought to homemade, you’re the boss. I love this dip made on the sour side, I tend to use cornichons as my pickles of choice.
Method: How Do You Make Dill Pickle Dip?
- Combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper in a large bowl. Mix thoroughly using a hand mixer.
- Add the chopped pickles and mix until everything is well combined.
Refrigerate at least 3 hours and up to three days before serving.
What To Serve With Dill Pickle Dip?
There are so many options when it comes to what to serve with your dill pickle dip! I make sure to have a range of textures and flavors that complement the tangy and creamy nature of the dill pickle dip.
Dill pickle dip pairs well with potato chips, pretzels, tortilla chips, crackers (especially wheat or whole grain varieties), vegetable sticks (carrots, celery, bell peppers, cucumber), breadsticks, pita chips, toasted baguette slices, pumpernickel bread chunks, and cheese cubes. You can even serve it alongside my dill pickle popcorn or dill pickle pastrami pizza.
Reader Hayley says …“Yum! So glad I went with this recipe on Pinterest. Just finished and it’s chilling in the fridge, but I’m already in love! Bringing this to a Super Bowl get together tonight. My teams not in it (Philly), but at least I’ve got my dilly! Thanks for sharing! Love the Old Bay with it, wow!”
Best Dill Pickle Dip Recipe Tips
- When it comes to chopping up your pickles, it’s completely up to you how fine or chunky you want them to be based on your personal texture preferences.
- Make sure you let the cream cheese soften before making this dip. PRO TIP: If you’re in a rush, submerge your sealed cream cheese package into a pan of hot, boiling water for a few minutes and it will be ready to go.
- Give it its time in the fridge for the flavors to meld.
- If you are serving this to pickle lovers, make a double batch! It will disappear fast.
Reader TIP, Lydia says …“just a tip for people who don’t like onions…..just get out your grater and grate them on the finest grate ..That way you will get the juice , almost a paste, for your dip but no pieces of onion…just the flavor and in my opinion, you really do need it in this dip. It makes such a difference. Just give it a try……This is such a great dip recipe.. Thank you for sharing all the other pickle recipes to…”
Pickle Dip FAQs
- Can I make dill pickle dip ahead of time? Yes, you can prepare dill pickle dip ahead of time and store it in an airtight container in the refrigerator. It’s best to consume it within 3 days for optimal freshness.
- Can I customize the ingredients in dill pickle dip? You can adjust the ingredients according to your preferences.
- Is dill pickle dip vegetarian? Yes, dill pickle dip is typically vegetarian-friendly, as long as the specific ingredients used are vegetarian. Always check labels, especially for ingredients like cream cheese, to ensure they align with your dietary preferences.
- What should I do if my dill pickle dip is too thick or thin? If your dip is too thick, you can thin it out by gradually adding a small amount of pickle juice until you reach your desired consistency. Conversely, if it’s too thin, you can thicken it by incorporating more cream cheese.
- Can I serve dill pickle dip warm? I get asked this. Is that a thing? I’m going to say no, don’t serve it warm. Ha.
I think we can conclude that dill pickle dip is an unforgettably tangy and flavorful addition to any gathering or snack time you might be having. The creamy texture and bold taste make it a crowd-pleasing option. Whether you decide to serve it with chips, crackers, or fresh vegetables, it’s a pickle enthusiasts dream! So, next time you’re planning a “thing” or craving a tasty snack, consider whipping up a batch of dill pickle dip for a deliciously satisfying treat.
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Dill Pickle Dip
- In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer.1 (8 oz.) package cream cheese, 1/3 cup diced red onion, 1/4 cup pickle juice, 2 tsps. finely chopped garlic, 1 tsp. Old Bay seasoning, 1 tsp. coarse ground black pepper
- Add pickles and continue mixing until fully combined.2 cups diced pickles
- Refrigerate at least 3 hours and up to three days before serving.
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