Go Back Email Link
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 minutes
Chill Time In The Fridge 2 hours
Total Time 2 hours 5 minutes
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
 

  1. 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.
  2. Add in onion, dill pickles, and fresh dill; fold in until combined. Taste, adjust seasoning as desired.
  3. 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.