Easy Pickle Dip
This easy pickle dip is creamy, tangy, and loaded with dill pickles, ranch seasoning, and cheese. It takes just 5 minutes to make!
Servings: 8 servings
Calories: 190kcal
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
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.
- 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
Serving: 1serving | Calories: 190kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 47mg | Sodium: 694mg | Potassium: 139mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 0.2mg
