This thick cream cheese and dill pickle dip, packed with chopped pickles and sweet onion, is for serious pickle fans. Use it for dunking pretzels, vegetable sticks, crackers or chips, or spread it on a bun to elevate your burger.
I admit it: I am a dedicated pickle enthusiast. I’ve never met a dill pickle I didn’t enjoy.
Think Cookie Monster—now imagine Pickle Monster: salty, vinegary, crunchy pickles forever.
While we’re confessing, I should also share that I’m devoted to dip. Creamy dips, veggie dips, cheesy dips—you name it.
For a long time my approach was simple: dunk pickles into dip. That worked until I spotted a recipe for dill pickle dip and knew I had to try making my own version.
That original recipe used soaked cashews, which sounded interesting, but in my house cashews never last long enough to be repurposed—they get eaten straight from the bag. Instead I wanted a simple, familiar base: cream cheese. For me, cream cheese makes the best dips—smooth, rich, and perfect with tangy pickles.
I whipped together cream cheese, chopped dill pickles, a splash of pickle juice, finely chopped sweet onion (pickles, onions and cream cheese are wonderful together), dried dill, and a little kosher salt to brighten the flavors. After giving the dip an hour in the refrigerator to let the flavors meld, I grabbed a bag of pumpernickel-onion pretzels and tasted the results.
One pretzel turned into another, and before I knew it the bowl and the pretzel bag were empty. It’s that good.
Dill Pickle Dip
This dip was created by a pickle lover for other pickle lovers. If you’re not a fan of pickles, this might not be for you. But if you adore pickles, this will quickly become a favorite.
Chop the pickles finely if you want the dip to cling more evenly to chips and crackers. If you prefer bigger bursts of pickle flavor, chop them coarsely. The amount of pickle juice you add controls the texture: add less for a thicker spreadable dip, or more for a thinner dip that’s easier to spoon.
Serve it with sturdy chips, pretzels, crackers, vegetable sticks—or spread it on a burger or deli sandwich for a punchy, tangy boost. Stored tightly covered in the refrigerator, the dip keeps for up to a week, though it may thin slightly over time.
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Dill Pickle Dip
Rebecca Lindamood
Ingredients
- 1 package of cream cheese 8 ounce, softened to room temperature
- 1- 1 1/2 cups chopped dill pickles
- 1/4 cup finely chopped sweet onion
- 2- 4 tablespoons pickle juice use less for thicker dip or more for thinner dip
- 1 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
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Press and stir the cream cheese with a wooden spoon until smooth and spreadable. Stir in the chopped pickles, sweet onion, pickle juice, dried dill, salt and pepper until evenly combined. Transfer to a serving dish, cover, and refrigerate for at least one hour to allow flavors to meld.
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Store tightly covered in the refrigerator for up to a week. The dip may become a bit thinner over time as the ingredients release moisture.
Nutrition
Nutritional information is an estimate. Calculate values using your specific ingredients if needed.
Did you make this recipe?
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Originally published on February 16, 2012.