Dill Pickle Chip Dip
Equipment
- 1 medium mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 silicone spatula or spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 plastic wrap or airtight container
Ingredients
- 240 gram cream cheese softened
- 240 gram sour cream
- 120 gram mayonnaise
- 180 gram dill pickles finely chopped
- 60 milliliter dill pickle juice
- 15 gram fresh dill finely chopped
- 5 gram garlic powder
- 5 gram onion powder
- 2 gram paprika
- 3 gram kosher salt
- 2 gram black pepper freshly ground
Instructions
- Place the softened cream cheese in the mixing bowl and mash it with a spatula until smooth.
- Add the sour cream and mayonnaise to the bowl and stir until fully combined and creamy.
- Finely chop the dill pickles and add them to the cream mixture.
- Pour in the dill pickle juice and mix until evenly incorporated.
- Add the chopped fresh dill, garlic powder, onion powder, paprika, salt, and black pepper to the bowl.
- Stir thoroughly until all ingredients are evenly distributed and the dip is smooth with pickle pieces throughout.
- Taste and adjust seasoning with extra salt, pepper, or pickle juice if desired.
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Stir the dip once more before serving and serve chilled with potato chips, veggies, or crackers.
Notes
For best flavor, let the dip rest even longer—up to a few hours or overnight—so the dill and pickle brine fully permeate the mixture. If the dip seems too thick after chilling, stir in a tablespoon or two of extra pickle juice or a bit more sour cream until it reaches your preferred consistency. Use full-fat dairy for the creamiest texture and finely chop the pickles so they mix evenly and don’t make the dip watery. You can add a pinch of cayenne or hot sauce for heat, or swap some dill pickles for spicy or bread-and-butter pickles for a different twist. Always keep the dip refrigerated and discard any leftovers that have sat out at room temperature for more than 2 hours.
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