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This creamy DILL PICKLE DIP comes together with just 4 ingredients and is ready to eat in minutes! It’s the perfect dip for chips and everyone raves over it!
It seems like pickles have been having a moment lately. It’s their time to shine. We’re especially loving them lately in our dill pickle chicken salad!
We’ve got pickled flavored foods that you’d never expect, we have the biggest variety of pickles in the stores that I’ve ever seen, and there are people on TikTok that just sit and eat pickles while you watch. <— I try to avoid those, because it honestly just makes me crave pickles.
I’m a total pickle girl, and dill pickles are where it’s at! Especially when they’re chopped up and mixed with cream cheese to make the most amazing chip dip!
This dill pickle dip is seriously life changing – it’s SO EASY, made with just four ingredients, and you can have it on your table in minutes! Obsessed.
Other favorite dips of mine include Rotel dip, BLT dip, and keto spinach dip.
Ingredient Notes:
Pickles – Dill pickles work best here, but use your favorite brand. We like Claussen.
Cream Cheese – Let it set out for 30 minutes to come to room temperature.
Worcestershire Sauce – Adds a savory depth to the dip.
Dill – The perfect way to top off this pickle dip is with some fresh or dried dill.
What Readers are Saying!
“Your stunning pictures really make this recipe look delicious, so I had to try it! WOW! My entire household is in love with this dip, I’m going to have to make this every week! Thanks for sharing!” – Sam
How to Make Pickle Dip:
Chop: Chop the pickles as fine or as chunky as you’d like.
Mix: Stir the pickles, pickle juice, and Worcestershire into the soft cream cheese.
Serve: Sprinkle with fresh or dried dill just before serving.
What to serve with pickle dip:
We love this dill pickle dip with a sturdy chip like Ruffles. The dip is fairly thick, so you’ll want a chip that can stand up to it.
Ritz crackers and pretzel thins are also good options.
Keep things low carb by dipping fresh veggies or pork rinds in your pickle dip!
Leftover dip? Spread the dip on a flour tortilla, add a couple slices of deli ham, and roll it up for a quick lunch or snack!
FAQs:
Store tightly covered in the fridge for up to 3 days.
There are a few ways to do this. You can of course leave it on the counter (covered) until it reaches room temperature. The microwave will also work but it can be tricky and it may not soften evenly.
Another option is to use warm water. You can leave the cream cheese sealed in the foil it comes in (but not the box) and place that into a bowl of warm water, flipping it every few minutes until it softens.
You can also try cutting the cream cheese into small pieces, placing it into a mixing bowl, and then wrapping a dish towel dampened in hot water around the bottom of the bowl.
We much prefer dill pickles in this dip, but any variety you like should work well. We buy whole pickles and chop them up, but any shape of pickle is fine.
MORE DIP RECIPES!
- Jalapeno Cream Cheese Dip
- Keto Buffalo Chicken Dip
- Restaurant Style Salsa
- 7-Layer Dip
- Refried Bean Dip
Dill Pickle Dip
Ingredients
- 8 ounces cream cheese softened
- 3/4 cup chopped dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon Worcestershire sauce
- dill for garnish, if desired
Instructions
- Add the cream cheese, chopped pickles, pickle juice, and Worcestershire sauce to a small bowl and stir to combine.
- Serve immediately, or refrigerate until ready to use.
- Sprinkle with fresh or dried dill just before serving.
DJ says
I’m putting my shoes on right now and going out for cream cheese so that I too can make this and quite possibly finish it off all by myself…
Karly says
@DJ,
It’s Monday. You deserve a half pound of cream cheese and some pickles.
krista says
This is my new favorite dip, I’m so glad I stumbled upon this little gem. My inner-weirdo added shredded cheddar to this and I can not stop eating this!!
Tara says
I just came across your blog for the first time this morning and wanted to say how much I love it! Everything you post is so right up my alley! This pickle dip looks outstanding…as does your fluffernutter banana bread and peanut butter ball…and that’s just the first page! Great job!
Karly says
@Tara,
Thank you! 🙂
Cheri-Beri says
Dude. I made this last night with sweet pickles. Heaven I tell you, heaven!
Aggie says
Oh my heaven, I would easily devour this…in front of the tv by myself! I would not share!!! 🙂 seriously need to make this!
Erin H says
Yummy!!!! Just made some of this, so dang good! Thanks for the recipe!
What Katies baking says
Wwwhhattttt?! You are so creative! You think it’s too much to serve these with pickle chips? Loll
brandi says
is it bad that i want to make this just because it’s called pickle dip? 🙂
JoAnn says
Correction – chopped green olives AND chopped walnuts…
JoAnn says
This sounds devine!!!!!!! A friend of mine makes one similar, only using chopped green olives. I’ll let you alone to go eat your dip now 🙂
Karly says
JoAnn, I looooove me some green olives. That dip sounds pretty amazing.
Shanna says
@Karly, Oh my, the pickles would be less fattening than the olives though! lol
Amy @ The Savvy Kitchen says
I am obsessed with pickles! This dip sounds perfect! Thanks 🙂
Jessica says
Why oh WHY did you introduce this to me?! I am pretty sure I could plow through an entire block of cream cheese in no time. Yum!
Johna says
OK, and I’ll pretend that I haven’t been eating a bowl of this each night for the last three nights. oops!
Although, I don’t use worcestershire sauce, and I add pickle juice to the cream cheese to make it thinner (got the recipe from a co-worker). then we refrigerate it for a bit and it thickens up. I love it with salt and vinegar chips. YUM!
Deborah says
I’m pretty sure this dip was created just for me. I need this right now!!
elizabeth @ kitchen counsel says
this looks amazing! i love dill pickles and i love dip–and have never thought about combining the two. can’t wait to try it!