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Pickle Dip: A Tangy Party Favorite Everyone Loves

Pickle Dip

A creamy, tangy no-cook dill pickle dip made with cream cheese, sour cream, chopped pickles, pickle juice, and fresh-tasting seasonings. It makes about 2 1/2 cups and is perfect with chips, crackers, pretzels, or vegetables.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces (225 g) Cream cheese, softened
  • 1 cup (240 g) Sour cream
  • 1 cup Dill pickles, finely chopped and well drained
  • 1/4 cup (60 ml) Pickle juice
  • 1/4 cup Green onion or mild onion, finely chopped
Seasonings
  • 1 teaspoon Dried dill
  • 1 tablespoon Fresh dill, finely chopped, as an alternative to dried dill
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Onion powder
  • 1/8 teaspoon Black pepper
Garnish
  • 1 tablespoon Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Allow the cream cheese to soften fully at room temperature. Beat the softened cream cheese and sour cream together until smooth and creamy.
  2. Finely chop and drain the dill pickles before measuring 1 cup. Stir the pickles, pickle juice, onion, dill, garlic powder, onion powder, and black pepper into the cream cheese mixture.
  3. Cover the dip and refrigerate for at least 30 minutes. Chill for 60 minutes or overnight when possible so the pickle, garlic, and dill flavors have more time to develop.
  4. Stir the chilled dip before serving. Garnish with additional chopped pickles, dill, green onion, or the optional chopped parsley, then serve with chips, crackers, pretzels, or fresh vegetables.

Notes

Drain the chopped pickles well before measuring. Add the pickle juice gradually if you prefer a thicker dip; using the full 1/4 cup creates a looser, tangier texture. Keep covered and refrigerated until serving.