Creamy Pickle Dip

How to Make Creamy Pickle Dip

1. 1

   Step 1: Prep pickles and aromatics

   Finely chop the dill pickles and thinly slice the green onions. Put both into a small bowl and set aside so they’re ready to fold into the base.

   For this step

   • 1 cupDill pickles, finely chopped
   • 3 stalksGreen onions, thinly sliced (white + green parts)
   
2. 2

   Step 2: Soften and combine the creamy base

   In a medium bowl, beat the room-temperature cream cheese until smooth and fluffy. Stir in the sour cream and mayonnaise until the mixture is silky and uniform.

   For this step

   • 8 ozCream cheese, room temperature
   • 1/2 cupSour cream
   • 1/4 cupMayonnaise
   
3. 3

   Step 3: Add pickles and seasonings

   Fold the chopped pickles and sliced green onions into the creamy base, then stir in the pickle juice, fresh dill, garlic powder, and onion powder. Season with the kosher salt and freshly ground pepper, tasting and adjusting as needed.

   For this step

   • 1 tbspPickle juice (from the jar)
   • 1 tbspFresh dill, finely chopped
   • 1/2 tspGarlic powder
   • 1/2 tspOnion powder
   • 1/2 tspKosher salt and freshly ground black pepper
   
4. 4

   Step 4: Chill to meld flavors

   Cover the dip and chill for at least 30 minutes (up to 24–48 hours) so the flavors meld and the texture firms slightly. If the dip is too thick after chilling, stir in a splash more pickle juice or a teaspoon of milk to loosen.
5. 5

   Step 5: Serve and store

   Transfer to a serving bowl and garnish with extra chopped dill or green onion if desired. Serve with potato chips, pretzels, crackers, or fresh vegetables; store leftovers in an airtight container in the refrigerator for up to 5 days.
   

1. Finely chop the dill pickles and thinly slice the green onions. Put both into a small bowl and set aside so they’re ready to fold into the base.
2. In a medium bowl, beat the room-temperature cream cheese until smooth and fluffy. Stir in the sour cream and mayonnaise until the mixture is silky and uniform.
3. Fold the chopped pickles and sliced green onions into the creamy base, then stir in the pickle juice, fresh dill, garlic powder, and onion powder. Season with the kosher salt and freshly ground pepper, tasting and adjusting as needed.
4. Cover the dip and chill for at least 30 minutes (up to 24–48 hours) so the flavors meld and the texture firms slightly. If the dip is too thick after chilling, stir in a splash more pickle juice or a teaspoon of milk to loosen.
5. Transfer to a serving bowl and garnish with extra chopped dill or green onion if desired. Serve with potato chips, pretzels, crackers, or fresh vegetables; store leftovers in an airtight container in the refrigerator for up to 5 days.