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Dill Pickle Dip

Dill pickle dip is a bold, creamy no-cook spread with briny chopped pickles, pickle brine, and dried dill. Beat-till-smooth texture with a short chill time makes it tangy and ready for chips, crackers, or veggies.
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Prep Time 10 minutes
Chill 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dill Pickle Dip
  • 8 oz cream cheese Softened to room temperature for easy blending.
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup dill pickles Finely chopped for even tang in every bite.
  • 3 tbsp pickle brine From the jar.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried dill
  • 0.25 tsp black pepper
  • 0.25 tsp smoked paprika
  • 2 tbsp fresh chives Chopped, plus more for garnish.

Equipment

  • 1 stand mixer
  • 1 hand mixer

Method
 

Make the creamy base
  1. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Keep the texture uniform with no lumps visible.
  2. Add the sour cream, mayonnaise, and pickle brine. Mix until fully combined and creamy, scraping the sides if needed.
Season and add pickles
  1. Stir in the chopped dill pickles, garlic powder, onion powder, dried dill, black pepper, and smoked paprika. Mix just until the seasonings are evenly distributed.
  2. Taste and adjust seasoning by adding more pickle brine for extra tang or more dried dill for herbiness. Stir again after each adjustment.
  3. Fold in the fresh chives. Mix gently so the green flecks stay distinct.
Chill and serve
  1. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld. Chill until firm enough to hold shape on a chip.
  2. Garnish with extra chives, a sprinkle of paprika, and a few pickle slices before serving. Serve cold alongside chips, pretzels, crackers, or sliced vegetables.

Notes

Pro tip: finely chop the dill pickles so you get tang in every bite without watery pockets. Refrigerate in a covered container for up to 4 days; freeze is not recommended due to texture changes in the cream cheese and sour cream. For a lighter version, use light cream cheese or Greek yogurt in place of some sour cream.