Ingredients (~3 cups)
- 8 oz full fat cream cheese, softened
- 1/4 cup sour cream
- 1 Tbsp fresh dill, chopped
- 1 tsp garlic, minced
- 1/2 tsp Worcestershire sauce
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/4 cup pickle juice
- 1 cup reduced-sodium dill pickles, finely diced
Mix the Base Ingredients
Place all ingredients except the pickle juice and chopped pickles in a mixing bowl.
Use a hand mixer on medium-low speed to blend everything together until well combined.
The cream cheese should be fully incorporated with no lumps.
Add Pickle Juice and Season
Add the pickle juice and mix with the hand blender again.
The dip will look a bit loose right now but it’ll thicken up once it’s chilled.
Taste and add more salt or black pepper if needed – some pickle brands are saltier than others.
Fold in the Pickles and Chill
Use a spatula to fold in the chopped dill pickles.
Stir everything together, then cover and refrigerate for at least 1 hour.
Overnight is even better – the flavors really meld together and the dip firms up nicely.
Serve with chips, crackers, vegetables, or whatever you like to dip.
Dill Pickle Dip
This is a creamy, tangy dip that’s perfect for parties or game day snacking. It’s basically all the flavor of a good dill pickle in dip form – and it gets better after sitting in the fridge for a few hours.
Ingredients
Ingredients (~3 cups)
- 8 oz full fat cream cheese, softened
- 1/4 cup sour cream
- 1 Tbsp fresh dill, chopped
- 1 tsp garlic, minced
- 1/2 tsp Worcestershire sauce
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/4 cup pickle juice
- 1 cup reduced-sodium dill pickles, finely diced
Instructions
- Combine cream cheese, sour cream, dill, garlic, Worcestershire sauce, salt, and pepper in a mixing bowl.
- Blend with hand mixer until smooth and lump-free.
- Mix in pickle juice until well incorporated.
- Fold in chopped pickles.
- Refrigerate for at least 1 hour before serving.
Notes
Best if chilled overnight for enhanced flavor.