Pickle Dip
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Calling all pickle lovers, this delicious Dill Pickle Dip recipe is for you! Made with just 6 ingredients, this simple dip is easy to make, creamy and flavorful. If you love the flavor of dill pickles, you’re going to love this dip! Quickly turn it into fried pickle dip with the addition of toasted breadcrumbs on top. Serve it with chips for game day, or with veggies for an afternoon snack.
My best friend Bradie visits me every year for Super Bowl weekend. For my annual party, she’s in charge of making the squares board, and I’m in charge of making the food! There is no bigger pickle lover out there than Bradie. We recently met up in Phoenix and had dinner at a pizza restaurant, she ordered the pickle pizza.
Let’s just say, if there’s a menu item that includes pickles, she’s ordering it! This year, for the big game, I decided to make two new “Bradie inspired” pickle recipes. This pickle dip and these creamy pickle roll ups.
If you love pickles and French onion dip, then you’re going to be obsessed with this recipe! It’s like the creamy dip and dilly snack had a perfect appetizer baby. This dip reminds me of the old Lay’s commercials, “I bet you can’t eat just one!”
Seriously, I had to remove this dip from the table while we were watching playoff games, just so I didn’t sit there and eat it all. This dip is so good, you definitely won’t be able to eat just one bite! And the best news is, it’s so easy to make with only 6 ingredients, in just 5 minutes!
Ingredients
- Cream cheese – you’ll need to soften the cream cheese before starting this recipe. To easily soften it, leave it out at room temperature for 30 minutes before starting this recipe. You can also microwave it in a bowl for 30 seconds.
- Sour cream – combined with the cream cheese, these two ingredients make a perfectly creamy base for the dip.
- Ranch seasoning – this seasoning pairs perfectly with the flavor of dill in this dip. You can make my homemade ranch seasoning mix, or purchase a packet of ranch seasoning dressing mix, usually found on the salad dressing aisle, at the grocery store.
- Dill pickle spears – for this recipe, you’ll want 1 cup of chopped dill pickles, which should be about 5-6 spears, depending on their size. You’ll also want 1/4 cup of the pickle brine from the jar of pickles. This really gives the dip that delicious dill pickle flavor!
- Worcestershire sauce – this amazing condiment adds so much flavor to the dip. It’s sweet, salty, tangy and even adds more umami flavor to the pickle dip. If you don’t have any Worcestershire sauce in the kitchen, you can use soy sauce instead.
- Fresh dill – while I prefer the flavor of fresh dill weed in this recipe, you can also use dried dill. When using dried dill, I like to use Litehouse freeze-dried dill for the closest-to-fresh flavor.
- Butter + panko breadcrumbs (optional) – to make a “fried pickle dip” you’ll need these two ingredients to top the dip. This is a totally optional addition.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Add softened cream cheese, sour cream and ranch seasoning to a large mixing bowl.
- Use an electric hand mixer to combine the ingredients until they’re smooth and creamy.
- Add diced dill pickles, pickle juice from the jar, fresh dill and worcestershire sauce to the bowl. Stir to combine everything. Serve immediately, or place in the refrigerator until you’re ready to serve the dip.
- Optional: to make fried pickle dip, add butter to a large skillet on the stove over medium heat. Once the butter is melted, add panko breadcrumbs and toast until they’re medium brown. Sprinkle the toasted breadcrumbs on top of the pickle dip right before serving.
Ways to serve it
- With chips – this one is obvious! Ruffled or wavy potato chips are best for getting that thick dip on a chip. But feel free to use corn chips, or your favorite type of potato chip, or bagel chips.
- With crackers – in addition to chips, this dip goes great with crackers! I recommend a thicker cracker that can hold up to a creamy dip, like Triscuit’s or Wheat Thins.
- With pretzels – dip homemade soft pretzels, or crispy pretzel sticks or twists in this dip.
- With veggies – dip celery, carrots or bell peppers into this dip for a healthier snack!
- As a spread for burgers – everyone loves pickles on a burger, so why not put pickle dip on one! Ditch the mayo and mustard, and instead, spread this dip on the bun of your next burger. It adds a wonderful, creamy flavor to the burger. Try it on these smash burgers!
- As a sandwich spread – add delicious creamy pickle flavor to your favorite sandwich by spreading this dip on the bread.
- As a wing dip – this recipe is basically pickle ranch dip, making it a delicious dip for air fryer chicken wings.
How to store it
Store the dip in the refrigerator in an airtight container for up to 7 days. If topping the dip with the toasted breadcrumbs, only top the amount you plan to serve/eat in that seating. The breadcrumbs will lose their deliciously crispy texture once stored on top of the dip in the refrigerator.
You can store any extra toasted breadcrumbs in a zipper bag at room temperature and top the remaining pickle dip with breadcrumbs each time before serving. This is what I did, and it worked great!
I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
Pro tips
- This recipe is gluten free using the ingredients shown above in this post, and by omitting the optional breadcrumb topping. My homemade ranch seasoning, linked above, is gluten free. The Hidden Valley ranch seasoning, pictured above, is also gluten free. Always check the label on the Worcestershire sauce to make sure that it’s gluten free. Lea and Perrins Worcestershire Sauce is gluten free.
- The cream cheese should be softened before mixing it into the dip. To do this, either let the cream cheese sit at room temperature for at least 30 minutes, or microwave the cream cheese for 20-30 seconds.
- I recommend you allow the dip to chill before serving. As the dip sits in the refrigerator, all of the ingredients begin to meld together. The flavors are enhanced and you’ll get delicious results, even hours after the dip is made!
- The dip will thicken in the refrigerator. Right after you’ve mixed up the dip, it might seem a little thin, but it will thicken in the fridge and become a thick, creamy dip.
More dip recipes
Serve a combination of dips, chips and veggies at your next gathering with these delicious dip recipes!
Dill Pickle Dip
Ingredients
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 2 tablespoons ranch seasoning, click link for recipe – or use a 1 ounce package from the grocery store
- 1 cup dill pickles, chopped
- ¼ cup pickle juice, from the jar of pickles
- 1 tablespoon worcestershire sauce
- 1 tablespoon fresh dill, or 1 teaspoon dried dill
Optional breadcrumb topping
- 2 tablespoons butter
- ½ cup panko breadcrumbs
Instructions
- Add the sour cream, cream cheese, and ranch seasoning to a large mixing bowl.
- Use an electric hand mixer to combine the ingredients.
- Add the chopped dill pickles, pickle juice, worcestershire sauce and fresh dill to the mixing bowl. Use a spatula and stir to combine everything.
- Serve immediately, with or without the optional breadcrumb topping, or store in the refrigerator until ready to serve.
Optional breadcrumb topping
- Add the butter to a skillet on the stove over medium heat.
- Once the butter is melted, add the panko breadcrumbs and toast until they’re medium brown, then sprinkle the toasted breadcrumbs on top of the pickle dip before serving.
Notes
- The nutritional information provided above does not contain the optional breadcrumb topping.
- The cream cheese should be softened before mixing it into the dip. To do this, either let the cream cheese sit at room temperature for at least 30 minutes, or microwave the cream cheese for 20-30 seconds.
- I recommend you allow the dip to chill before serving. As the dip sits in the refrigerator, all of the ingredients begin to meld together. The flavors are enhanced and you’ll get delicious results, even hours after the dip is made!
- The dip will thicken in the refrigerator. Right after you’ve mixed up the dip, it might seem a little thin, but it will thicken in the fridge and become a thick, creamy dip.
- Store the dip in the refrigerator in an airtight container for up to 7 days. If topping the dip with the toasted breadcrumbs, only top the amount you plan to serve/eat in that seating. The breadcrumbs will lose their deliciously crispy texture once stored on top of the dip in the refrigerator. You can store any extra toasted breadcrumbs in a zipper bag at room temperature and top the remaining pickle dip with breadcrumbs each time before serving.
- I do not recommend freezing the dip, as sour cream does not freeze well. The dairy will separate when frozen and the texture will not be the same once the dip is defrosted.
- This recipe is gluten free using the ingredients shown above in this post, and by omitting the optional breadcrumb topping. My homemade ranch seasoning, linked above, is gluten free. The Hidden Valley ranch seasoning, pictured above, is also gluten free. Always check the label on the Worcestershire sauce to make sure that it’s gluten free. Lea and Perrins Worcestershire Sauce is gluten free.
Nutrition Facts
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2 Comments on “Pickle Dip”
Made this for Super Bowl and it was a big hit. Made it the next weekend too, and guests asked for the recipe. Easy and a keeper.
Yay, so happy to hear that Sarah, thanks for sharing!