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Dill Pickle Dip should only be called Dill Pickle Dip if it’s made with both dill pickles and fresh dill, and has a base of cream cheese – any other way is not worthy of the name.  This dip is for the serious dill lover!

I believe sauces, spreads, and dips make everything better.  If the world could be smothered in a rich, savoury sauce; or in a cheesy, salty dip; then the world would be a better place!  Maybe I’m the only one that fantasizes like that, but I’m okay with that; more dip for me!

It’s my mother’s fault.  I grew up in a house where sauces and dips were the main.  Well, not literally, but most certainly the highlight of some meals.  My mother could make a sweet and sour meatball sauce, or a red savoury chicken sauce that could put an end to wars!

I live about a 90 minute drive away from my mother, and whenever I talk to her, which is usually every Saturday or Sunday, she’ll make mention of something saucy that she’s made, or she’ll wish that I could drop by and cook something for her.  Since she’s been diagnosed with cancer for a second time, her chemo treatments sometimes rob her of the energy it takes to get into her kitchen and bake her favoured Barbequed Chicken – she makes the sauce from scratch, of course, which is what we talk about, because what’s so great about plain baked chicken?  Nothing!

My mother passed her love of sauces onto me.  Even on pasta dishes, I need to have extra sauce!  That is where my love of dips must have stemmed from as well.  Like this Dill Pickle Dip!

I swear – and if you tell anyone this, I’ll deny it – when I was in college, I must have spent thousands of dollars on that Philadelphia Cream Cheese Dill Pickle Dip stuff.  I was addicted to it!  There were many nights when that and a bag of chips was dinner.  As I got older though, I lost my desire for the taste of store-bought dips.  Homemade dips are the best!  They are so much healthier and you get way more dip for the amount of money you’ll spend on store-bought.

Check out my Baked Goat Cheese Dip in Marinara Sauce, or my Cheddar Cheese Green Onion Dip, if warm or hot dips are more suited to your tastes!  Or just stick around here and we’ll get right back to this Dill Pickle Dip, which is thick and dilly and cheesy and creamy and everything you need in life!

If you want, you can make a smooth version of this dip by placing all of the ingredients into a food processor.  That’s up to you; for me, I prefer a chunkier dip.  I want to taste and feel the diced dill pickle on my tongue.  I want to bite into the pickles and feel the texture combined with my favourite dipper.  When eating Dill Pickle Dip, I usually enjoy the dip with kettle chips, but it doesn’t have to be just chips.

This dip is thick and hearty.  You can smear it on crackers too.  Or, if you love the flavour of dill with fish – and you really should! – then substitute the tartar sauce for a generous helping of this dip.  It’s soooooo good on fish!

Make sure you use good ingredients when making this dip.  There are very few ingredients, so use the best you can get.  Fresh dill is obvious and there’s really no substitute for it.  You can use dried dill if you’re in a bind.  Just use a 3:1 ratio, because the dried dill is more pungent.  I tend to like a thicker dip, so I will use regular cream cheese and 14% sour cream.  If you are thinking in terms of low calories or fat content, or if you want a dip with a thinner consistency, try using fat-free cream cheese and 1% sour cream.

Pickles.  The pickles are so imporant.  Do not tempt yourself or persuade yourself to use knock off brands of pickles.  I’m not a pickle expert, by no means, but I know a good pickle when I taste one.  Try to find Bicks brand pickles.  They are inexpensive and always yield a good flavour and result.  We prefer Polski Ogorki and only ever buy that particular flavour of Bicks dill pickles.  Please, Dear Reader, trust me on this!

That’s about it.  Dill Pickle Dip is absolutely delicious and I’m sure you’ll eat it all up.  But, in case you don’t, you can easily store your leftovers in the fridge for up to three days.  But, between now and then, with a few midnight jaunts to the fridge for a quick bite, I’m sure you’ll use it up way before then.  Enjoy!

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2.67 from 9 votes

Dill Pickle Dip

Dill Pickle Dip should only be called Dill Pickle Dip if it’s made with both dill pickles and fresh dill, and has a base of cream cheese – any other way is not worthy of the name. This dip is for the serious dill lover!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 157kcal
Author Lord Byron's Kitchen


  • 2 tablespoons onion, minced
  • 1/4 teaspoon salt
  • 6 whole jarred dill pickles, finely chopped
  • 8 ounces cream cheese, softened
  • 1 cup sour cream, 14%
  • 1/4 cup fresh dill, chopped


  • Add the cream cheese to a mixing bowl, and using a hand-held mixer, blend until cream and free of lumps.
  • Add the sour cream and incorporate into the cream cheese.
  • Set aside the hand-held mixer and use a wooden spoon or spatula to stir in the remaining ingredients.
  • Transfer the dip to a food-safe container with a lid and refrigerate for at least two hours to allow the flavours to fully marry together.
  • Serve cold or at room temperature.


Calories: 157kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 90mg | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 1.7mg | Calcium: 62mg | Iron: 0.3mg

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