Easy Dill Pickle Dip Recipe

Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Today, we’re talking dill pickle dip, a creamy, crunchy snack that takes about 5 minutes to make and is especially good with potato chips, crackers, and crunchy vegetables.

I remember my first fast-food burger not for the slick cheese or squishy bun but for the cool dill pickle tucked within—a refreshing counterpoint to and, in my mind, the entire point of the burger. In time, I learned of bread-and-butters, half-sours, full-sours, garlic chips, spicy spears, picklebacks, pickle sundaes, and everything else I thought there was to know about cucumbers soaked in vinegar. But it wasn’t until a friend from the Midwest introduced me to dill pickle dip that I unlocked the last level in pickle paradise—a reason to have them for breakfast, lunch, and dinner without anyone rudely asking if you’re “with child.”

At its simplest, dill pickle dip is chopped dill pickles (surprise!) stirred into something creamy, seasoned with salt and pepper. This bare-bones edition is certainly fine and will get you through many a meal. But it doesn’t take a lot more to catapult pickle dip into dinner-party-worthy territory, an offering your guests will remember forevermore. Jump to the end if you’re just here for a recipe, or keep reading to make it your own.

How to make dill pickle dip

Start with a creamy base

Sour cream, whipped cream cheese, and whole-milk Greek yogurt (or their dairy-free alts) are top choices. All of these have enough body and heft to stand up to the moisture from the pickles without turning watery in an hour or two. A big squeeze of mayonnaise stirred into any of the above is a welcome addition.

Pick your pickle

Dill pickle dip is classic for a reason, but there’s plenty of room to experiment within the category. Try garlic dill pickles, spicy ones, or sweet dills. My recipe doubles the fun by using both dill pickles and pickled jalapeños, which is another good lesson: consider other types of pickles if you want, like bread-and-butter pickles—or even radish pickles, okra pickles, and more. As long as it’s crisp and crunchy and briny, consider it.

The shape of the pickles is unimportant since you will chop them up. If I go with spears, I like to remove the seedy bellies, which tend to add too much liquid to the dip. Cornichons deserve special mention for being undisputedly crunchy with no soft centers. Chop your chosen pickles into pea-sized bits, large chunks, or somewhere in between, depending on preference. Stir as much or as little as you’d like into your base—too much is just enough. Start with about ½ cup chopped pickles for 8 oz. of sour cream or yogurt, or increase to 1 cup pickles for a crunchier, more dill-forward dip.

Add some flair

The zest of a lemon, finely grated with a Microplane, is non-negotiable in my book. It brightens the dip just enough for the rich dairy to feel positively refreshing. Crushed red pepper flakes, freshly cracked black pepper, or urfa biber all work instead of or alongside the jalapeños; start with a pinch and increase from there. A clove of minced or grated garlic (remove the bitter green shoot from the middle if you see it) or a sprinkle of garlic powder ties it all together.

A combination of fresh dill and chives is the very best, imho. Parsley works in a pinch. Chop finely or tear by hand, and use copious amounts.

What to serve with pickle dip

Set out planks of carrots, cucumbers, and radishes for dunking. Potato chips (double down with dill pickle flavor) are an obvious and excellent pairing. Or thin out your dip with a splash of milk or pickle brine and serve it as a tartar sauce of sorts with breaded chicken or fish.

Ingredients

• ½–1 cup roughly chopped dill pickles
• 8 oz. sour cream or Greek yogurt
• ¼ cup mayonnaise
• 1 garlic clove, finely grated (or ¼ tsp. garlic powder)
• Finely grated zest of 1 small lemon
• Kosher salt
• 2–4 Tbsp. roughly chopped pickled jalapeños
• ¼ cup roughly chopped dill and/or chives, plus more

Method

Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream or Greek yogurt, ¼ cup mayonnaise, 1 garlic clove, finely grated (or ¼ tsp. garlic powder), finely grated zest of 1 small lemon, and a pinch of kosher salt. Add 2–4 Tbsp. roughly chopped pickled jalapeños and ¼ cup roughly chopped dill and chives. Stir and adjust seasoning with more salt, if needed. Top with more herbs.

Do ahead: Pickle dip can be made 1 day ahead; keep chilled. If any liquid collects on top, simply stir it back in.

Congratulations, you are officially a Pickle Person.

Editor’s note: This story was first published in June 2022; it has been updated for style.