Dill Pickle Dip Recipe

This creamy pickle recipe is quick to make and perfect with chips or fresh cut vegetables. If you love pickles like we do, you’ll love this drink.

It wasn’t until I started dating Adam many years ago that I fell in love with dill pickles. Until Adam, I had never met anyone with such love for cucumbers. I guess some of that love rubbed off and here we are today, the three of us (including our son) obsessed with pickles.

This creamy drink is a new family favorite (especially with a sturdy kettle of chips). You’ll mix lots of chopped dill pickles into the creamy base, then top with fresh dill and garlic powder for extra flavor. These dill pickles are really fantastic!

Main ingredients:

• Pickled cucumber. We like to rely on dill pickles for this acid, but use whatever you like. If you want a little spice, use a hot or spicy jar. Our family loves it homemade pickles or the pickles sold in the refrigerated section of the grocery store.
• Acidic. This is the basis of our sour cream, and we especially like high-fat, low-fat processed sour cream. It is creamy and rich. If you can’t handle a little extra thickness, you can substitute thick whole milk yogurt (like Greek or Icelandic).
• Mayonnaise. This cuts the sour cream a bit and adds flavor. Use homemade mayonnaise or your favorite store-bought brand.
• Dill. We love extra dill. We suggest 3 tablespoons below, but it may take more if you’re up for it.
• Garlic powder. This gives the immersion almost Ranch:– like the taste. We love it.

Check out the full recipe with measurements below.

How to make dill pickles

This easy dip recipe couldn’t be much simpler. Simply add all the ingredients to a bowl and mix. Here are our tips to make it the best it can be.

Tip 1: Use the best pickles. We really pack a lot of pickles into this pickle, so use whatever you already like. We have a recipe dill pickles on the blog, but there are also many amazing options for purchasing them. Our family especially loves Clausen and Bubby. In addition to your choice of pickles, make sure to chop them up for this dip so you get very small specks of pickles when you cut your chip or veggie through them.

Tip 2: Let the dip sit for 30 minutes. The base of this recipe was inspired by us dill sauce for salmonwhich we’ve found is even better if you refrigerate for half an hour before serving. Garlic powder blooms and fennel perfumes the creamy base. It’s worth the wait.

More homemade dips!