Creamy Garlic Dill Pickle Dip
A thick, creamy dip packed with tangy dill pickles, fresh garlic, and herbs. Perfect for parties, snacking, or spreading on sandwiches.
Equipment
- Hand mixer or fork
- Knife
- Cutting board
- Measuring cups and spoons
- Microplane or garlic press (optional)
Ingredients
- 8 Oz Cream Cheese softened
- 1/2 C Sour Cream
- 1/4 C Mayonnaise
- 1 1/4 C Dill Pickles Finely Chopped. I like to use a refrigerated deli-style pickle like Claussen, Or some nice, spicy garlic dill pickles.
- 2-4 Cloves Garlic Finely Minced of Grated
- 2 Tbsp White Onion Finely Minced (Optional)
- 1 Tbsp Fresh Dill or 1 tsp Dried
- 1/2 tsp Black Pepper
- 1 Pinch of cayenne pepper (Optional) for Some Heat
- Salt to Taste
Instructions
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.8 Oz Cream Cheese, 1/2 C Sour Cream, 1/4 C Mayonnaise
- Stir in garlic, onion (if using), dill, black pepper, and cayenne (if using).2-4 Cloves Garlic, 2 Tbsp White Onion, 1 Tbsp Fresh Dill, 1/2 tsp Black Pepper, 1 Pinch of cayenne pepper
- Finely chop the dill pickles. Do not dry them.1 1/4 C Dill Pickles
- Fold the chopped pickles into the dip until evenly mixed.
- Refrigerate for at least 2 hours before serving. For best flavor, chill overnight.
- Taste and add salt as needed. (Or see notes for adding Ranch seasoning.)Salt to Taste
- Serve with chips, pretzels, veggies, or use as a sandwich spread.
Notes
Use 2 cloves garlic for a lighter flavor or 4 cloves for a stronger garlic punch.
Grated garlic blends more smoothly than minced.
If you want to amp up the flavor with a Ranch version, replace the salt with 3/4 to 1 packet of ranch seasoning (1 Oz.).
Let the dip sit 15–20 minutes after mixing, then stir before chilling for better texture.