Dill Pickle Dip
Pickle lovers, this creamy Dill Pickle Dip is for you! Made with just 6 ingredients, it’s easy, flavorful, and perfect with chips or veggies. Add toasted breadcrumbs on top to turn it into fried 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 leftover 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
Calories 53kcal (3%)Carbohydrates 2g (1%)Protein 1g (2%)Fat 5g (8%)Saturated Fat 3g (15%)Polyunsaturated Fat 0.2gMonounsaturated Fat 1gCholesterol 14mg (5%)Sodium 204mg (9%)Potassium 34mg (1%)Fiber 0.1gSugar 1g (1%)Vitamin A 183mg (4%)Vitamin C 0.3mgCalcium 21mg (2%)Iron 0.1mg (1%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!