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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.