This post may contain affiliate links. Please read our disclosure policy.
This creamy Dill Pickle Dip is a nourishing appetizer, perfect for sharing with friends or making for game day. Lite cream cheese, yogurt, fresh dill, and pickles are combined to make a seriously addictive dip that’s so quick to make.
With just a handful of simple ingredients, you can make a fresh, flavorful dip that tastes even better than store-bought versions. Tangy dill pickle juice pairs perfectly with fresh dill, while chopped pickles add a delicious crunch in every bite. As a certified nutrition coach, I love serving this dip with fresh vegetables for a satisfying snack, but it’s also delicious spread on burgers, wraps, or sandwiches for an extra boost of flavor.
For more pickled recipes, check out my Dill Pickle Pasta Salad and Homemade Pickled Turnips.
Recipe Overview
Key Ingredients
Below are the ingredients you’ll need to make Dill Pickle Dip. The full quantities are listed on the recipe card further down the post.
- Cream Cheese: Creates the rich and creamy base for the dip. I like using lite cream cheese to keep things a bit lighter.
- Greek Yogurt: Adds extra creaminess along with a tangy flavor that pairs perfectly with the pickles. It also helps boost the protein content.
- Dill Pickles: The star ingredient. Finely chopped dill pickles add crunch, texture, and plenty of pickle flavor in every bite.
- Pickle Juice: Don’t skip it! The pickle juice adds a bright, tangy flavor that helps bring all the ingredients together.
- Fresh Dill: Fresh dill adds a burst of freshness and enhances the classic dill pickle flavor throughout the dip.
- Onion Powder: Adds a subtle savory flavor that compliments the tanginess of the pickles without overpowering the dip.
How to Make Dill Pickle Dip
Step 1: In a medium bowl, add the cream cheese. Use a spatula to soften the cheese.
Step 2: Next, add the pickle juice and yogurt. Mix to combine.
Step 3: Add the chopped pickles, onion powder, fresh dill, salt, and pepper. Mix until incorporated.
Step 4: Cover and let it chill in the fridge for 10-15 minutes.
Step 5: Garnish with freshly chopped pickles and dill and serve with your favorite veggies or crackers.
Variations & Tips
- Chop finely for better texture. Small, even pieces help distribute the pickle flavor throughout the dip rather than getting big chunks in one bite.
- Top with toasted, chopped cashews or flaked almonds for fiber and crunch.
- Add some freshly chopped chives for a ranch-like flavor.
- Letting the dip chill before serving helps it to thicken up slightly to the perfect, dippable texture. Even 30 to 60 minutes in the fridge makes a big difference
- This dip keeps well in the fridge, so you can always make it ahead of time. Just give it a good stir before serving.
- Make it spicy if you like heat. A little cayenne, red pepper flakes, or chopped jalapeños can give it a nice kick.
- For a vegan version, use dairy-free cream cheese and unsweetened, plain vegan yogurt.
Common Questions
Store the dip in an airtight container in the fridge for up to 5 days. Before serving, give it a good stir as it may separate slightly as it sits.
Freezing is not recommended.
This dip is delicious with fresh vegetables like carrots, celery, cucumber or peppers cut into batons. You can also dip sliced pickles in it for even more pickle flavor! For more crunch, serve with pita chips or crusty bread.
Choose a high-quality pickle for this dip as the flavor really comes through. Look in the refrigerator section of the grocery store, as these pickles are usually fresher than the shelf-stable variety. Using whole pickles is preferred, as they have a crisper texture than sliced pickles.
If the dip is too thick for your liking, stir in more pickle juice to thin it slightly. If you do not have pickle juice, add a bit of cold water.
If the dip seems a bit too loose, you can chill it for 10-15 minutes to see if it thickens to your liking. If it still seems too thin, soften more cream cheese in a separate bowl, then gradually stir in the prepared dip until combined.
You May Also Like
- Blue Cheese Dip
- Buffalo Chicken Dip
- Sweet Potato Fries
- Nicoise Salad
- BBQ Chicken Flatbread
- Bell Pepper Nachos
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Dill Pickle Dip With Greek Yogurt
Ingredients
- 8 ounces lite fat cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup pickle juice
- 2/3 cup finely chopped dill pickles
- 1 teaspoon onion powder
- 1 tablespoon finely chopped fresh dill
- salt and black pepper, to taste (start with ½ tsp salt and ¼ tsp black pepper)
Instructions
- In a medium bowl add the 8 ounces lite fat cream cheese. Use a spatula to soften the cheese.
- Next, add the ¼ cup pickle juice and ½ cup plain Greek yogurt. Mix to combine.
- Add the 2/3 cup finely chopped dill pickles, 1 teaspoon onion powder, 1 tablespoon finely chopped fresh dill, salt and black pepper. Mix until incorporated.
- Cover and let it chill in the fridge for 10-15 minutes.
- Garnish with freshly chopped pickles and dill and serve with your favorite veggies or crackers.
Notes
Serving: Makes roughly about 2 cups. Serving size is 1/4 cup
Storage:
- Store the dip in an airtight container in the fridge for up to 5 days. Before serving, give it a good stir as it may separate slightly as it sits.
- Freezing is not recommended.
Variations & Tips:
- For extra veggies, try pureeing cooked beets and fold this into the dip.
- Top with toasted, chopped cashews or flaked almonds for fiber and crunch.
- Add some freshly chopped chives for a ranch-like flavor.
- Letting the dip chill before serving helps it to thicken up slightly to the perfect, dippable texture.
- This dip keeps well in the fridge so you can always make it ahead of time. Just give it a good stir before serving.
- For a vegan version, use dairy-free cream cheese and unsweetened, plain vegan yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
