Easy Dill Pickle Dip
Who would guess this super Easy Dill Pickle Dip would get so many rave reviews??! It’s perfect for picnics, summer gatherings, tailgating, and more!
What’s most impressive is that this Easy Dip Recipe has only FIVE ingredients and takes minutes to make!
Why You Must Make
- I first sampled this dill pickle dip when my food blogger friend, Kate, and I cooked at a local celebrity chef benefit. The name of this dish wasn’t particularly enticing, but all it took was one bite of Kate’s contribution and I was sold.
- I love sweet pickles and pickled beets, don’t usually go out of my way to eat a dill pickle. But I still adored this dip, especially paired with ruffled potato chips!
- There are only 5 ingredients in this simple dip and when I served it to my book club, they all wanted the recipe!!
- Cream Cheese – I used full-fat Philadelphia cream cheese
- Worcestershire Sauce
- Dill Pickles – I used Claussen Kosher Dills
- Old Bay Seasoning
- Pickle Juice – make sure to reserve some!
- Chips or other dippers to serve – I used Ruffles
How to Make
I cooked up a storm when I hosted my book club in early May. This easy dill pickle dip was the recipe everyone wanted to go home with. And it’s super simple to prepare with only 5 ingredients!
- Whip up some softened cream cheese until light and fluffy.
- Add some pickle juice and Worcestershire and whip again.
- Fold in some chopped pickles, add a sprinkle of Old Bay Seasoning (affiliate link).
- Voila, it’s ready to serve! How easy is that (channeling my inner Ina)? I hope your guests will be hounding you for this recipe, too!
Frequently Asked Questions
Lots of different dippers are delicious with this cream cheese pickle dip. I served it with Ruffles potato chips, but pretzel chips or pretzels, Triscuit crackers, pita chips, or other favorite chips and crackers would work well. Veggie dippers like carrot sticks, bell pepper sticks, cucumber rounds, etc are also tasty pairings.
It keeps well if stored covered with plastic wrap in the refrigerator for up to 4 days. This is as long as it hasn’t been left out at room temperature for longer than 2 hours. Freezing is not recommended as the texture may be compromised when it’s defrosted.
Yes! I recommend making this dip the day before you plan to serve it. The overnight time in the refrigerator gives the flavors time to meld. Just stir well before serving.
I used whole Claussen Kosher Dills, but any favorite dill pickle brand or type will work. They can be whole, spears, or even slices. It doesn’t matter since they will be chopped.
You May Also Like:
If you have any gatherings coming up, you’re bound to want a dip to pair with a bag of chips. Here are some more party dip recipes for you to peruse.
- Cheesy Caprese Dip from The Cookie Rookie
- Fiesta Corn Dip
- Sour Cream Corn Dip
- Smoked salmon dip
- Buffalo chicken dip
- Bread and Butter Pickles
- More of the Best Appetizer Recip
- 8 ounces cream cheese, at room temperature
- 1 tablespoon pickle juice
- 1 tablespoon Worcestershire sauce
- 1 cup chopped dill pickles (I used Claussen Kosher Dill from the refrigerator section)
- Old Bay seasoning, optional
- Place the cream cheese in a mixing bowl and whip until light. Add pickle juice and Worcestershire sauce and whip again.
- Fold in chopped pickles and place in a serving bowl. Sprinkle with Old Bay if desired. Serve with Ruffles or your favorite dippers.
Kate topped her dip with Emeril's Essence.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 105Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 335mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g
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