Dill Pickle Dip
Whenever I need a crowd-pleasing appetizer that’s ready in almost no time, I make a creamy and tangy Dill Pickle Dip. This bright and tangy dip is vegetarian, gluten-free, keto-friendly, and kid-approved, and it takes just 10 minutes to prepare.
Dips are perfect for parties, as they are easy to make, can be prepared in advance, and are versatile in terms of flavors and foods you can serve with them. Among my most popular dips, you will find this amazing Spinach Artichoke Dip and the unbelievably delicious and filling Buffalo Chicken Dip.
Table of contents
What I love most about this recipe is its effortless and versatile nature. The tangy pickle flavor is satisfying and addictive, and it pairs well with a wide range of dishes. On St. Patrick’s Day, I usually mix in shredded corned beef. The dip pairs well with a variety of foods, including pretzels, grilled meats, crunchy chips, and veggies. Whether you are hosting a barbecue party or a game day get-together, this easy dip is a must-try!
Why you will love this recipe
- Just three steps: All I have to do is mix it all in a bowl, garnish it with extra veggies, and serve it with chips or veggies.
- Just a few ingredients: With just a handful of ingredients and some seasonings, I have a zesty dip in 10 minutes.
- Perfect for game day: I can whip this up at the last minute and serve it on game day with whatever I have on hand. Every bite is bursting with personality and flavor, making it the ideal crowd-pleasing appetizer.
- Making it ahead: This dip takes only minutes to prepare, but you can also make it a day in advance and give it a good stir before serving.
What you will need
- Wet ingredients: The pickle juice lends the thick and rich sour cream and mayo a sour tanginess. Be sure to use full-fat sour cream and mayo.
- Vegetables: Both sweet relish and diced pickles are used to make this dip tangy and sweet. I also add chopped green onions for a hint of onion flavor with a bit of heat.
- Seasoning: Horseradish adds a kick to the dip, and dill gives it a natural, fresh grassy flavor with slightly citrus notes.
How to make
Mix the ingredients: First, I mix all the ingredients in a large bowl until they are well combined.
Garnish the dip: Then, I garnish the dip with extra diced pickles, chopped green onions, and fresh dill.
Serve with dippers: Finally, I serve the dip with veggies or chips.
Expert tip
Sour cream vs cream cheese
Many recipes use cream cheese instead of sour cream and mayonnaise. I prefer to use the latter because they give the dip a layered flavor profile with a distinctive tanginess and richness. Depending on the type of mayo I use, it can add a wonderful tangy note that it cannot achieve with cream cheese. The sour cream has a silky creaminess that is thick but not as heavy as cream cheese. Between the choices, I like that they can be mixed by using different kinds of sour cream and mayonnaise.
More tips to consider:
- For serving outdoors, place it in a bowl on a tray filled with ice and replace the melted ice as needed.
- Using the full-fat versions of mayo and sour cream will make the dip creamier and thicker.
- If the dip has been chilling for a while, be sure to stir it before serving to prevent separation.
- Use a chopper to chop the pickles, but not a blender. They should still be diced, not pulverized.
- I highly recommend using prepared horseradish instead of freshly grated horseradish. The fresh stuff is very spicy and pungent.
- Ensure the ingredients are cold when mixing them, so they do not become too runny.
Recipe variations and add-ins:
- Add meat: Chopped dried beef, chicken, turkey, or ham in this dip is wonderful. Just leave it in chunks or slices, and it will turn this dip into a sandwich spread. I have had this spread on bagels, bread, and crackers. Or roll it in a tortilla and make it a wrap.
- More herbs and spices: I sometimes like to add other spices such as garlic powder, onion powder, basil, oregano, or parsley.
- Hot dip: To make it spicy, I chop up some poblano peppers and add a pinch of red pepper flakes.
- Ranch dip: Adding some of my homemade ranch seasoning mix turns this dip into a blend of chives, parsley, buttermilk, and other spices.
- Less fat: For less fat and fewer calories with more protein, use Greek yogurt instead of sour cream. It will still be thick and rich, but healthier.
- Different pickles: I have also made this with bread and butter pickles and sweet gherkins with excellent results. Everyone loves the sweet flavors when I serve them with crackers or pretzels. It is also quite delicious with bold garlic pickles.
Serving suggestions:
Since this is a dip, the first thing most people think of is serving it with potato chips or tortilla chips, and that is fine because it works great for that. I love this dip with regular, thick-cut, ridged potato chips. However, I also enjoy serving them with my air-fried veggie chips, roasted potato wedges, and even crispy baked chicken tenders.
I also have a fun and easy recipe for crispy air fryer pasta chips that are even faster to make in just 10 minutes. Dipping these in pickle dip is a no-brainer. I can make a ton of these and the pickle dip for less than $10! Everything can be dipped in this and tastes fantastic. Pretzels, crackers, celery sticks, cauliflower, broccoli florets, and even spread onto sandwiches.
How to store leftovers:
- Refrigerate: I pack my leftover dip, and it stays fresh in a sealed container in the fridge for a week.
- Freezing: To freeze, I put leftovers in a freezer-safe container, and they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
Too much extra moisture from the pickles or using too much pickle juice are the most common reasons for the runny pickle dip. The pickles should be adequately drained and patted dry before adding them to your dip, or they will make it too juicy. Similarly, measuring the pickle juice carefully is essential to keep it from being runny.
This can happen if the sour cream and mayonnaise are not appropriately mixed with the other ingredients, such as the pickle juice. This can cause it to separate and become lumpy or gritty. Try stirring it a little more and chilling it for 30 minutes. If that doesn’t help, it may simply be the type of sour cream. Make sure it is full-fat, high-quality sour cream.
To make the horseradish less spicy, add a bit of sugar and vinegar to it. The horseradish neutralizes the acids, and the sugar helps balance out the spiciness. It may also be better to use prepared horseradish sauce instead of fresh horseradish from the root. It is mixed with vinegar, sour cream, Dijon mustard, and sometimes mayonnaise too.
When freezing anything with dairy, the water freezes and turns into ice crystals, which expand. As it thaws out, it turns back into water and becomes runny. This is especially problematic with sour cream because the fat and protein are broken down, leading to separation. However, this is easily remedied by giving it a good stir before serving.
More dips to try:
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Dill Pickle Dip
Ingredients
- 1 1/2 cups mayo
- 1 1/2 cups sour cream or full-fat Greek yogurt
- 1/3 cup sweet relish
- 1/2 cup diced dill pickles
- 1 teaspoon horseradish
- 1/4 cup pickle juice
- 2 tablespoons dill chopped
- 1/4 cup green onion chopped
Instructions
- First, add all the ingredients to a large bowl and stir until thoroughly combined.
- Next, garnish the dip with extra diced pickles, fresh dill, and diced green onions.
- Serve with chips or crunchy veggies on the side.
- Store in the fridge in an airtight container.
Video
Notes
Sour cream vs cream cheese
Many recipes use cream cheese instead of sour cream and mayonnaise. I prefer to use the latter because they give the dip a layered flavor profile with a distinctive tanginess and richness. Depending on the type of mayo I use, it can add a wonderful tangy note that it cannot achieve with cream cheese. The sour cream has a silky creaminess that is thick but not as heavy as cream cheese. Between the choices, I like that they can be mixed by using different kinds of sour cream and mayonnaise.More tips to consider:
- For serving outdoors, place it in a bowl on a tray filled with ice and replace the melted ice as needed.
- Using the full-fat versions of mayo and sour cream will make the dip creamier and thicker.
- If the dip has been chilling for a while, be sure to stir it before serving to prevent separation.
- Use a chopper to chop the pickles, but not a blender. They should still be diced, not pulverized.
- I highly recommend using prepared horseradish instead of freshly grated horseradish. The fresh stuff is very spicy and pungent.
- Ensure the ingredients are cold when mixing them, so they do not become too runny.