Dill Pickle Dip

I can't stop making and eating this dill pickle dip. I've always loved pickles. I'll take them any way I can get them: a super-crisp dill spear, a sweet gherkin, a spicy bread-and-butter pickle…I love them all. Sometimes I even make my own if I'm feeling ambitious.

So it probably won’t surprise you that I’ve turned that love into a dip—and let me tell you, it's a keeper. Whether you're hosting a crowd or just craving something tangy and satisfying, this dill pickle dip fits the bill. It's made with a luscious base of sour cream and cream cheese, with herby, fresh dill, and savory dill pickles blended in for the ultimate scooping experience. This dip would be the perfect thing to bring to a cookout or tailgate.

What kind of pickles are best for dill pickle dip?
Just as the name implies, it is imperative to use dill pickles. Beyond that, it's up to you. Dill pickle chips and spears both work well, or you can use whole dill pickles and chop them up.

Can dill pickle dip be made ahead of time?
Yes! This pickle dip gets better as it sits. This is a great dish to make 24 to 48 hours before serving. Store it in an airtight container in the refrigerator.

What's best for dipping into dill pickle dip?

Potato chips are my go-to for scooping up this creamy dip. You could also use sliced fresh veggies like bell peppers, carrots, and cucumbers. Crispy tortilla chips work great, too. The dip has a thick texture, so you’ll want something that won’t crack under pressure!