So, Here’s the Story Behind This Dip
If you’ve ever shown up to one of my backyard BBQs, you’ve probably been handed a bowl of this creamy dill pickle party dip before you even had a chance to take your shoes off. Honestly, this stuff started as a happy accident—one day I was out of ranch and just kind of threw together what I had in the fridge (pickles, always pickles) and, well, my friends haven’t let me stop making it since. Plus, I mean, who doesn’t secretly love pickles? We all pretend it’s a “weird craving,” but come on.
Why I Keep Making This Dip (Over and Over)
I make this whenever someone texts “Hey, can I stop by?” and I don’t want to admit I haven’t done groceries in days. My family goes crazy for this because it actually tastes better after sitting a bit (which is great, because I always forget to finish prepping anything before people show up). And, not gonna lie, I used to fight with the food processor, but you can totally chop the pickles by hand—even if your knife skills are, ahem, rustic.
What You Need (And What You Can Swap)
- 1 cup sour cream (sometimes I use Greek yogurt if that’s what’s hanging out in the fridge—it’s a little tangier but works!)
- 1/2 cup mayonnaise (Grandma always swore by Hellmann’s, but I’m not picky)
- 1/2 cup chopped dill pickles (I’ve used bread and butter pickles in a pinch, but they’re, let’s say, “controversial”)
- 2 tablespoons fresh dill, chopped (dried is okay—just use less)
- 2 teaspoons pickle juice (or more if you want that extra zing)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste (I almost never measure, just do a few shakes)
- Optional: chopped green onions or chives—if you’ve got ‘em
How To Throw This Together (No Stress)
- Grab a mixing bowl. (If you only have a big soup pot, honestly, it works—no one’s judging.)
- Dump the sour cream and mayo in and stir until they’re all friendly. Sometimes it looks lumpy at first; don’t panic, it smooths out.
- Chop the pickles as chunky or fine as you like—I’m a fan of bits big enough you know they’re in there. Add to the bowl.
- Sprinkle in the dill, pickle juice, garlic powder, salt, and pepper. (This is where I always sneak a taste and maybe add a splash more pickle juice—depends how wild I’m feeling.)
- Stir everything together until it’s got that lovely speckled look. If it looks a bit odd, that’s normal. Actually, I find the flavors come together better after an hour or two in the fridge, but it’s not a dealbreaker if you dig in right away.
- Toss on green onions or chives if you want to get fancy. Or just leave it rustic (which is code for “I forgot”).
Notes From My Messy Kitchen
- I used to think you HAD to use fresh dill, but dried works in a pinch—just use about half as much.
- Don’t overdo the pickle juice; the first time I made this, I got a bit enthusiastic, and let’s just say it was almost a drink.
- If you want it thicker, a little cream cheese works wonders, though it does make it a bit heavier.
Stuff I’ve Tried (Some Hits, Some Misses)
- Chopped pickled jalapeños for heat—surprisingly good if you like spice.
- Swapping half the mayo for avocado—nice and creamy, but the color is, uh, interesting.
- Tried adding shredded cheddar once; honestly, it got a bit clunky. Wouldn’t recommend unless you really love cheese.
Do You Really Need Fancy Tools?
Food processor? Sure, if you like cleaning extra dishes. I just chop by hand. If your only “mixing bowl” is a washed-out ice cream tub—been there, it works. No one needs to know.
How Long Does it Last? (Or, Does It?)
Technically, it’ll keep in the fridge for 3 days in a sealed container. But honestly, in my house it never lasts more than a day. Someone always finds it for a midnight snack. If you do have leftovers, give it a quick stir before serving again—it can get a little separated looking.
How We Like to Serve It
Tortilla chips are the classic—my cousin swears by ruffled potato chips (the extra crunch is great). Raw veggies work too. Sometimes, if I’m feeling fancy, I serve it with tiny pretzel rods or as a spread on little rye toasts—my mum’s favorite for book club night.
What I Wish I’d Known Sooner (Pro Tips)
- Letting it chill for an hour really does make the flavors pop. I once tried to rush it and regretted it—tasted a bit flat.
- Don’t skip the pickle juice. I did that once and it was just… creamy. Not in a good way. Actually, the juice is kind of the secret weapon.
- Go easy on the salt at first—pickles can be salt bombs all by themselves.
What People Keep Asking Me (FAQ Time!)
Can I use sweet pickles?
I mean, you can, but it’ll be a whole different vibe. My friend tried it once and it tasted like a sweet-sour mystery. Proceed with caution!
What if I don’t have fresh dill?
No worries! Dried works—just use less. Or skip it and toss in some parsley for a little green. It’s flexible.
Is this gluten-free?
Yep, as long as your mayo and pickles are GF (some brands sneak in weird stuff, so check if you’re sensitive).
Can I make this vegan?
I haven’t tried, but I’d use vegan mayo and coconut yogurt. If you give it a go, let me know how it turns out—I’m curious!
Where do you get your pickles?
Oh, I’m a sucker for Grillo’s, but any supermarket brand works. I actually found this taste test super helpful for finding new favorites.
Is this a Midwest thing?
Ha! Maybe, but I’ve served it everywhere from Toronto to Tennessee and nobody complains.
One Last Thing
On a totally unrelated note, has anyone else noticed how pickles are popping up everywhere lately? I saw pickle-flavored popcorn at the market last week. Wild times.
Anyway, if you want more pickle inspiration, check out this roundup of creative pickle recipes—some are surprisingly good.
Let me know how your dip turns out (unless it goes sideways—in that case, let’s just pretend this never happened). Happy snacking!
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chopped dill pickles
- 2 tablespoons pickle juice
- 2 tablespoons fresh dill, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1In a medium mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
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2Add the chopped dill pickles, pickle juice, fresh dill, shredded cheddar cheese, and garlic powder to the bowl.
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3Stir all ingredients together until well combined. Season with salt and black pepper to taste.
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4Transfer the dip to a serving bowl. Garnish with extra chopped dill or pickles if desired.
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5Serve immediately with chips, crackers, or fresh vegetables, or refrigerate until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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