This delicious homemade dill pickle dip is easy to make and simple wonderful to eat. For a tasty dip, make sure to chill the dip for at least a couple of hours or even overnight. This allows the cheese to thicken and the flavours to blend together.
Dill Pickle Dip
This creamy dip is a must-have for parties, celebrations and family gatherings. Made in around 10 minutes with only a handful of ingredients, it is easy to make, bursting with flavour and the perfect crowd-pleaser.
Variations
- Add ¼ cup of finely chopped sweet onion to the mixture
- Add salt and pepper, to taste
- Garnish with chopped, fresh dill, chives or parsley or a mixture of all three
- Add a small amount of ranch seasoning instead of the garlic powder
- To make this dip vegan, use dairy-free cream cheese and sour cream
- Greek yoghurt could be used in place of the sour cream
- A large squeeze of mayonnaise stirred into the dip can add an amazing flavour to this dip
- Add a lovely citrusy flavour by mixing through the zest of a lemon
- For a spicy version, add a small amount of crushed red pepper flakes
- Any kind of pickle will work, so use your favourite!
Serving Suggestions
- Serve with pretzels
- This dip goes great with wheat thins and bagel bites
- Use to dip in cut up vegetables such as carrots, celery, radishes and cucumbers
- Serve with a packet of potato chips
- Great served at a Game day party or birthday celebration
- Spread on toast, sandwiches, burgers or bagels
- Toasted pita wedges
- To convert into a cheese ball, wrap in plastic wrap, and gently shape into a ball. Place in the fridge for at least an hour or until it is set
Making Dill Pickle Dip
To make this pickle dip, you will need:
- 8 oz Cream Cheese – softened to room temperature
- 4 oz Sour cream
- 1 cup Dill pickles – finely chopped
- 1 TBSP Dried Dill Weed
- 2 TBSP Worcestershire sauce
- 2 tsp Garlic Powder
- 1 – 2 TBSP Pickle Juice
In a medium-sized bowl add all the ingredients except of the pickle juice, and mix well.
Slowly add 1-2 TBSP of pickle juice to the mixture until the desired thickness is achieved. You want just enough to keep the dip soft and smooth. This dip will thicken slightly as it chills in the fridge.
Place the dip in the fridge for at least a couple of hours before serving.
Storing Dill Pickle Dip
Store this dip in an airtight container in the fridge for up to 5 days.
Or, you can place this dip in the freezer for up to 2 months in an airtight container. Thaw in the fridge before serving.
Dill Pickle Dip
Ingredients
- 8 oz Cream Cheese Softened to room temperature
- 4 oz Sour Cream
- 1 Cup Dill Pickles Finely chopped
- 1 TBSP Dried Dill Weed
- 2 TBSP Worcestershire Sauce
- 2 tsp Garlic Powder
- 1-2 TBSP Pickle Juice
Instructions
- In a medium-sized bowl add all the ingredients except of the pickle juice, and mix well.
- Slowly add 1-2 TBSP of pickle juice to the mixture until the desired thickness is achieved. You want just enough to keep the dip soft and smooth. This dip will thicken slightly as it chills in the fridge.
- Place the dip in the fridge for at least a couple of hours before serving.
- Store this dip in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
Fruit and Vegetable Tracing Worksheets