This Dill Pickle Dip is DILL-ICIOUS!! My recipe is a pickle packed punch to the palate that will leave everyone coming back for more. Bonus: it only takes a handful of minutes to throw together!

This post is all about two of my favorite things, dips and cookbooks! What could be better? Go ahead, whip up this quick little recipe and creep through my top Cookbook of 2024. I would love to hear what your favorites are!

What you’ll need to make Dill Pickle Dip:

cream cheese (you could also sub my Homemade Labneh)
sour cream may sub full fat Greek Yogurt
Worcestershire sauce
Franks hot sauce
dill pickle juice
celery seed
white pepper may sub black pepper
Trader Joe’s onion salt may sub kosher salt
white onion or shallot
dill pickles (I used Vlasic Kosher Whole Dills)
fresh dill

A birds eye view of an opened jar of dill pickles. Red chili flakes and cloves of garlic can be seen floating in the brine.

My Favorite Cookbooks of 2024:

All of the books highlighted below are outstanding! They each bring a new perspective, style, and cuisine to the kitchen. The talent is immense. I could spend hours on end getting lost between the pages, in fact I do. After diving deep into these books my creative cup is filled to the brim and my mind is racing with inspiration.

My favorite cookbook of 2024 is DOMA! DOMA undeniably stole my heart; it lives on my counter for easy access. The visuals are INSANE! The styling is absolute perfection. So colorful, playful, and the props she chose couldn’t be better. Another reason I felt connected to this book is because the ingredients and dishes are reminiscent of my husbands native Albania. These are the kinds of food we eat at home daily but infinitely better!

All other top cookbooks of 2024 are listed in no particular order. Any of these gems would be a wonderful gift for the upcoming holiday season!

DOM A by Spasia Pandora Dinkovski – Traditional flavors and modern recipes from the Balkan diaspora

AMRIKAN by Khushbu Shah – 125 Recipes from the Indian American Diaspora

An overhead view of AMRIKAN the cookbook.

Pass the Plate by Carolina Gelen – 100 Delicious, Highly Shareable, Everyday Recipes

An overhead view of Pass the Plate the cookbook.

Second Generation by Jeremy Salamon – Hungarian and Jewish Classics Reimagined for the Modern Table

An overhead view of Second Generation the cookbook.

The East Coast Celebrations Cookbook by Craig Flinn – Menus and Recipes for Everyday Special Occasions

An overhead view of The East Coast Celebrations Cookbook.

The Book of Pintxos by Marti Buckley – Discover the Legendary Small Bites of Basque Country

An overhead view of The Book of Pintxos cookbook.

The Salvisoul Cookbook by Karla Tatiana Vasquez – Salvadorian Recipes & the Women Who Preserve Them

An overhead view of The Salvisoul cookbook.

Dill Pickle Dip topped with fresh dill and a half moon of chopped dill pickles. The dip is surrounded by ridged potato chips.

Sacha Hirschfeld

Dill Pickle Dip

This dip is dill-icious! My recipe is a pickle packed punch to the palate that will leave everyone coming back for more. Bonus: it only takes a handful of minutes to throw together!

Print Recipe Pin Recipe

Prep Time 5

Chill Time In The Fridge 2

Total Time 2 5

Servings: 8

Course: Appetizers

Cuisine: American

Ingredients Equipment Method

Ingredients

8 oz cream cheese 1 package; softened
½ cup sour cream or full fat Greek Yogurt
1 tbsp Worcestershire
2 tsp Franks hot sauce
2 tbsp dill pickle juice
¼ tsp celery seed
½ tsp white pepper can use black
½ tsp Trader Joe's onion salt may sub kosher salt
3 tbsp white onion may sub shallot; finely chopped
1 cup dill pickles chopped
1 tbsp fresh dill chopped and packed

Equipment

1 medium bowl
1 spoon
1 chefs knife
1 cutting board
measuring spoons
measuring cups

Method

Add softened cream cheese to a medium bowl. Start to work in sour cream, Worcestershire, Franks, dill pickle juice, celery seed, white pepper, and onion salt; stir until well incorporated and all clumps are gone.
Add in onion, dill pickles, and fresh dill; fold in until combined. Taste, adjust seasoning as desired.
Ideally, store in the fridge for a few hours to let the flavors marry. You can also enjoy right away if you're in a pinch. Serve with thick cut ridged chips. This will keep in the fridge for 3 days when stored in a an airtight container.