DILL PICKLE DIP — Featuring crunchy diced pickles and fresh herbs, this dill pickle dip is perfect with salty potato chips.
My husband is a dill pickle fanatic. Where he grew up in Canada, dill pickle flavored chips and dips were widely available. Not so much here in Colorado. Which is why I created this Dill Pickle Dip.
I think it’s one of the things he misses most about home.
I made it for work one day and now I am on my millionth time making it. I substituted the sour cream for Greek yogurt and added lots of fresh dill. There have also been requests for me to make it, jar it and sell it. ~ Jennifer
I haven’t ventured into the arena of making dill pickle chips, but I figured a tasty dill pickle dip would be pretty easy to whip up. And as is usually the case, it’s so much better than any store-bought version.
This appetizer is always a hit at barbecues and back yard parties. It’s all great for game day, or any day, for that matter. Plan on getting rave reviews, because everyone loves it!
I like to make it a day ahead if I can, because the flavors are so much better when the ingredients have had a chance to mingle for a while.
But sometimes, it’s just too hard to wait that long! The best part is, you can add as many pickles as you’d like!
This dip is AMAZING, AWESOME, DELICIOUS!!!!! I will definitely not be sharing this with anybody! Thank you! ~ Alyssa
We like this best served with Ruffles, but it would also be good with fresh veggies. Or, you know, straight from the spoon.
My dill pickle loving husband gives this dip two thumbs up, and the rest of the family loves it too!
WHAT PEOPLE ARE SAYING ABOUT DILL PICKLE DIP
Made this today for my dill fanatic son. He loved it! Thanks. ~ Lisa
This is absolutely delish! My family loves it. I always get a request to make it when we all get together. It is so much better than store made. I like to add some of the pickle juice for extra flavour. Thanks for sharing! ~ Jessica
I made this yesterday, YUM! So much better than store bought dip, thanks for sharing. ~ Kristi
Be sure to save this Dill Pickle Dip recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Dill Pickle Dip
- Sour cream
- Cream cheese
- Minced onion
- Salt
- Produce: fresh parsley, fresh dill
- Pickles
Dill Pickle Dip
Featuring crunchy diced pickles and fresh herbs, this dip is perfect with salty potato chips.
Ingredients
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon minced onion
- 1/4 teaspoon salt
- 1 tablespoons fresh parsley, finely chopped
- 1-2 tablespoons fresh dill, finely chopped
- 4-5 medium sized dill pickles, finely chopped
Instructions
- In a medium bowl, combine the sour cream and cream cheese until smooth. (I use an electric mixer).
- Stir in the minced onion, salt, fresh parsley, fresh dill and chopped pickles.
- Refrigerate until serving. Serve with chips or fresh vegetables.
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Who Dished It Up First: This is an original recipe.
Gina
Ohhhhh- my family is nuts for dill pickles. This will certainly be wonderful for bbq time & really great come football season
Kate
Pickle dip! This is a favorite dip! My mom always made one (similar recipe, minus sour cream with a dash of Worcestershire and some garlic) that I don’t make very often but when I do it disappears. People are never quite sure what to make of it when I serve it, but it always disappears and the recipe is often requested. Good, salty kettle type chips are a must with it as well. Yum!
Theresa H. Roach
WE love this, but I have never tried to make it! My local Kroger has it and I have a tub in my fridge right now. I will sure try this recipe, THANKS:) Have a blessed evening, HUGS!
Amanda
My family LOVES dill pickle dip but I can never find it in stores anymore!! Thank you for this!!
Alise @ The Ranch Kitchen
Love this idea for your pickle dip. My husband and daughters we fanatics as well over pickles!
Alise @ The Ranch Kitchen
And I will be trying it soon! Think it would be perfect for camping!
Paula
This reminds me of dill pickle dip I used to buy when we lived in Utah. Paired with crinkled Clover Club potato chips, it was the perfect treat for a party or picnic. I can’t wait to try it. I’ll probably just have to use Wavy Lay’s or Ruffles. I’m sure its better than I remember.
Becca @ Crumbs and Chaos
I am so trying this – it looks amazing, Danelle!!
Catherine Dubuc
Imagine this in a burger! MIam!
Kristi
I made this yesterday, YUM! So much better than store bought dip, thanks for sharing 🙂
Ken Serwatowski
Looking forward to trying this. Never thought about a dill pickle dip. Have you or your husband ever had Polish Dill Pickle Soup?
Ken Serwatowski
My mom taught me how to make it and my tweaked version is on my blog if you ever want to try it. Very popular in Polish households.
Cindy Harris
This looks delicious. We do love chips and dip!
Alyssa
I and my friend are the biggest pickle fans in the world. This dip is AMAZING, AWESOME, DELICIOUS!!!!!
I will definitely not be sharing this with anybody! Thank you!
Jennifer Andrews
Thank you for posting this amazing recipe! I am from Canada and also love my dill pickles. I made it for work one day and now I am on my millionth time making it. I substituted the sour cream for greek yogourt and added lts of fresh dill. There have also been requests for me to make it, jar it and sell it. So you might be able to make some side money in Canada selling this in a jar!
Leslie
I saw the you wrote that your husband was Canadian, so I thought I would share this dish that is at the Keg Restaurants. Hope he enjoys.
Keg’s Mushroom Neptune
I found this recipe on food.com and they REALLY do taste like the Keg’ Mushroom Neptune. Here is the recipe
Ingredients
• 8 ounces softened cream cheese
• 2 tablespoons sour cream
• 1/4 cup grated swiss cheese
• 1 garlic cloves, crushed
• 1 (5 ounce) cans shrimp
• 1 (5 ounce) cans crabmeat
• 1/3 cup green onions, chopped
• pepper
• 36 fresh mushrooms, cleaned, stems removed
Directions
1.Combine all 8 ingredients.
2.Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
3.Bake at 375ºF for 15 minutes or until slightly browned.
Danelle
Thanks so much! That is awesome! We used to eat at The Keg when we lived in Victoria. We’ll definitely give this a try!
Karen
Mmmm…..my friends and I love dill pickles…..making this for Super Bowl Sunday!!
Meegan
If the mixture is to thick, thin it out with the pickle juice for an even tangier kick. So good. We make this for every party.
Lisa J
I totally agree with you…..gotta get Ruffles chips to go with this dip!! I been eating this as long as I can remember. My mom always made this. And me & my sister make it too. My recipe is similar to yours but it’s double. I use:
8 oz cream cheese
16 oz sour cream
2-3 Tbls Onion flakes
3-4 Tbls Worcestershire Sauce
3-4 Tbls Yello mustard
24 oz jar Kosher Dill Pickle Spear, ground & drained
You can adjust the last 4 ingred. to taste.
One time I tried it with adding ground ham, that was pretty tasty too. Got that idea from an appetizer I make – rectangular shaped lunch meat ham (like imported ham) spread with cream cheese, lay a dill pickle spear at one end & roll up then slice into bite size pieces.
Lisa
Made this today for my dill fanatic son. He loved it! Thanks
Jessica
This is absolutely delish! My family loves it. I always get a request to make it when we all get together. It is so much better than store made. I like to add some of the pickle juice for extra flavour. Thanks for sharing!
Danelle
Thank you SO much!!!
Russell Watts
Danelle, I am from Australia and I used to buy what we call Gherkin Dip which was made by Kraft but now I live in Thailand and many of the things that I used to buy in Australia I can no longer get here. I can get all the ingredients for this dip here but I would be looking at make a few jars at a time and storing them in the refrigerator. What I would like to know is how long would you think they would last stored in the refrigerator?
Danelle
I really don’t think it would keep more than 4-5 days in the refrigerator. The juices from the pickles would eventually make it kind of runny. But I do think you could keep most of the ingredients on hand quite a while (except the fresh herbs–maybe a week for those, or you could use dried), and then just mix up a batch as needed.