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This easy pickle dip recipe is creamy, tangy, and loaded with plenty of dill pickle flavor. It only takes about five minutes to stir together, so it’s an easy snack or appetizer for game day or anytime you need something you can make in a hurry.
The combination of Greek yogurt, cream cheese, and sour cream makes a thick, creamy base, while diced dill pickles and a little pickle juice give the dip plenty of that salty, tangy flavor.
Serve it with potato chips, crackers, or tortilla chips and it’s ready to go.
For more appetizers and snack recipes, be sure to try my Homemade Refrigerator Pickles, Creamy Coleslaw, Easy Cheese Ball and Holiday Cheese Ball.
Why You’ll Love This Recipe
- Ready in 5 minutes: There’s no cooking or baking required for this easy pickle dip recipe.
- Full of pickle flavor: If you’re a pickle fan, you’ll love the flavor, as both chopped dill pickles and pickle juice go into the dip.
- Easy appetizer: It’s a simple choice with simple ingredients for parties, game days, holidays, or snacking.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Greek yogurt – Adds creaminess while keeping the dip from becoming too heavy.
- Cream cheese and sour cream – Give the dip its thick, rich texture.
- Ranch seasoning – Adds plenty of savory flavor.
- Dill pickles – Dice the pickles into small pieces so you get some in every bite.
- Pickle juice – Adds even more tangy dill pickle flavor.
How to Make This Easy Pickle Dip Recipe
Here are the step-by-step instructions for making this Easy Pickle Dip recipe:
Step 1: Add the Greek yogurt, whipped cream cheese, sour cream, ranch seasoning, dried dill, shredded cheese, and pickle juice to a large mixing bowl.
Step 2: Whisk everything together until smooth and well combined.
Step 3: Add the diced dill pickles and stir until they’re evenly distributed throughout the dip.
Step 4: Serve right away at room temperature, or cover and refrigerate until you’re ready to serve.
What to Serve With Pickle Dip
There are plenty of things you can scoop into this creamy dip! Try it with:
- Potato chips
- Tortilla chips
- Homemade sourdough crackers
- Pretzels
- Pita chips
- Celery sticks
- Carrot sticks
- Sliced bell peppers
A sturdy potato chip is especially good with this dip since it holds up well to the thick, creamy texture.
Tips and Variations
- Drain the pickles well before chopping them so the dip doesn’t become too watery.
- Dice the pickles fairly small to make the dip easier to scoop.
- Add more pickle juice if you’d like a stronger pickle flavor or slightly thinner consistency.
- Let it chill before serving if you have time. Even 30 minutes in the refrigerator gives the flavors a chance to come together.
- Add fresh dill in place of dried dill when you have some on hand.
How to Store Pickle Dip
- Store leftover pickle dip in an airtight container in the refrigerator for up to 3 days.
- Give the dip a good stir before serving again, especially if a little liquid separates during storage.
Frequently Asked Questions
Yes. You can make it several hours ahead or the night before, cover it, and keep it refrigerated until serving.
Dill pickles work best for this recipe. Use your favorite brand of pickle spears or whole dill pickles.
Yes. Let regular cream cheese soften first so it’s easier to combine with the other ingredients.
Absolutely. If you want an extra-chunky dip with even more pickle flavor, add additional diced pickles to taste.
Yes. Homemade ranch dressing mix is a great option and makes it easy to control the seasonings that go into the dip. I haven’t tested this recipe with the homemade mix, so I’m not sure how much to use.
More Appetizers and Snacks
Easy Pickle Dip
Equipment
Ingredients
- 5.3 ounces plain Greek yogurt, one container
- 1 cup whipped cream cheese
- 1/2 cup sour cream, full fat
- 1 tablespoon ranch seasoning
- 1 teaspoon dried dill, can also use fresh herbs
- 1 cup shredded Mexican blend cheese
- 2 tablespoons pickle juice
- 2 cups dill pickle spears, diced
Instructions
- Add the Greek yogurt, cream cheese, sour cream, ranch seasoning, dill, cheese, and pickle juice to a large mixing bowl and whisk until well combined.
- Add the diced pickles and stir until fully incorporated.
- Serve with potato chips, tortilla chips, or crackers for dipping.
- Store any leftovers covered in the refrigerator for up to three days.
Notes
- Drain the pickles well before chopping them so the dip doesn’t become too watery.
- Dice the pickles fairly small to make the dip easier to scoop.
- Add more pickle juice if you’d like a stronger pickle flavor or slightly thinner consistency.
- Let it chill before serving if you have time. Even 30 minutes in the refrigerator gives the flavors a chance to come together.
- Add fresh dill in place of dried dill when you have some on hand.
- Store leftover pickle dip in an airtight container in the refrigerator for up to 3 days.
- Give the dip a good stir before serving again, especially if a little liquid separates during storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
