Dill Pickle Dip


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Dill Pickle Dip Recipe

Do you love pickles? If so, then this Dill Pickle Dip is especially for you. A couple years ago, I was chatting with my friend Rebecca and she told me that she had a recipe for me to try.

She prefaced that with the question, “Do you like pickles?” Well, yes. As a matter of fact, I do like pickles. I’m not sure I would have called myself a serious pickle fan before tasting this dip, but clearly I have become one. Rebecca’s Dill Pickle Dip is for serious pickle lovers.

I like this dip so much, it has replaced the usual ranch dip for our afternoon snacking. I’ve dipped hundreds of carrot sticks into this deliciousness over the past couple of years and I like it just as much now as I did the first time I made it.

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I serve this with crackers, carrots, chips, and pretzels. Dill Pickle Dip is fantastic on bagels and burgers as well!

Sriracha Tomato and Onion Dip is one of the most irresistible dips I have ever tasted. The spicy hot sauce and chile powder are balanced by the coolness of the tomatoes and sour cream.

Dill Pickle Dip Recipe

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Dill Pickle Dip

Recipe barely adapted from and with thanks to Foodie with Family


  • 1 8 ounce package cream cheese softened
  • 1 1/2 cups chopped dill pickles I use 10-12 baby dills
  • 1/4 cup finely diced sweet yellow onion
  • 1/4 cup pickle juice use less for a thicker dip
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper adjust to taste


  • Place the softened cream cheese, pickles, and onion in a mixing bowl.* Press the pickles into the cheese with a wooden spoon until the cream cheese is soft enough to stir. Add all remaining ingredients and stir until evenly distributed. Cover with a lid and chill for at least an hour before serving. The dip will keep nicely in the refrigerator for at least a week. Enjoy!


If you are impatient, like I tend to be upon occasion, you can toss everything into the mixer for a couple minutes instead of mixing it by hand. Of course, then you'll have a couple extra dishes to wash. If that doesn't bother you, take the easiest method possible.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 1/10/14 – notes and photos updated 10/8/15}

ONE YEAR AGO: Pumpkin Spice Baked Oatmeal
TWO YEARS AGO: Classic Corn Pudding {made from scratch}
THREE YEARS AGO: Vanilla Bean Whipped Honey Butter
FOUR YEARS AGO: Chocolate Covered Kiwi Popsicles

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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38 Comments Leave a comment or review

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  1. Anonymous says

    Excellent recipe! The pickles add such a nice crunch. Definitely better after refrigeration and goes great with veggie chips!

  2. Melissa says

    I make this with sweet pickle relish. It is really good. It never lasts more than a day or two.

  3. Anonymous says

    Your Dill Pickle Dip was made for the first time last night, and believe me, it will not be the last. It was fabulous. I had a southern themed menu planned, including smoked chickens, slaw, and southern baked beans. Your pickle dip just screamed to be made for this meal, and there were 4 happy tummies indeed. Our 2 guests raved, demanded to know where the recipe came from, and one of then basically depleted the whole bowl.

    Thanks for bringing a little "happy" into our Saturday evening at home.

    Best wishes to you,

    • Mary says

      You can use relish, however, you'll miss out on the bigger pieces of dill pickle and the flavor isn't quite as strong. I tried it once with relish and it was tasty, but in all honesty, it was nothing like the original. It only takes a few minutes to chop up the pickles and it does make a difference.

  4. Debra says

    Do you use the kosher dill pickles or the sour dill pickles? I think the difference is the garlic in the kosher. I'm so excited about making this dip for some friends who are coming to dinner tomorrow night, I want to get it right. Thanks!

    • Mary says

      I've actually made this with both kosher dills and sour dills. I honestly can't taste enough of a difference to choose a favorite. 🙂

  5. Anonymous says

    Just got finished making it, using dill relish since the jar of pickles in the way, way back of the upper cabinet was NOT the dill pickles I thought it was, but bread and butter ones. 🙁 So, I used dill relish—-the full 1 and 1/2 cups the recipe called for—even though my instinct was to use just one cup—-and it was VERY soupy, so I added a small container of Greek yogurt I had to thicken it up. (No sour cream in the house….) It tasted great, but I WILL use less dill relish next time I make it.

    • Mary says

      I don't actually recommend substituting pickle relish for the chopped dill pickles, for exactly the reason you noted. The dip turns out much "soupier" when made that way. If you do make it again using relish, definitely reduce the amount. If you make it using chopped pickles, you'll see the difference. I'm glad it still tasted great!

  6. vivian says

    I made this tonight and it was much better than I thought it would be (and I obviously thought it would be good, since I chose it). A great way to get the family to eat more veggies. Thanks for a great recipe!