Summer is a time when fresh seasonal vegetables are plentiful at farmers markets and gardens. My kids have no problem eating vegetables, but my family enjoys them much more with a good dip. This dill pickle dip is creamy, tangy, and everything you want in a dip.
You’ve probably seen pickle dips going viral on social media. It looks delicious in the video, but relies on ingredients I don’t like. Good news? You can easily make your own dill pickle dip recipe using cream cheese and all the good stuff, but with clean ingredients.
Dill Pickle Dip (but make it clean)
Pickle dip made with Grillo’s dill pickles is all the rage right now. And if you look at the ingredient list, it’s actually pretty clean. However, not all grocery stores have them, and I prefer to use organic pickles whenever possible.
If you want to make it yourself, fermentation is one of your best options. They naturally lather with healthy probiotics and are great for gut health. You can also make more traditional homemade pickles at home using organic ingredients. Here are the recipes for both:
Don’t have the time or desire to make pickles from scratch? The Bubbies brand in the refrigerator section is traditionally fermented and is a good alternative.
dairy options
The main ingredients of the dip are cream cheese, sour cream, and Greek yogurt. It creates a smooth, creamy base for tangy pickles. Cream cheese adds richness, sour cream and yogurt add a bit of tang, and yogurt adds a bit of lightness to the dip.
I love dill pickle dip with Greek yogurt, but another recipe makes dill pickle dip with cottage cheese. If you’re looking for a high-protein dip made with cottage cheese, you’ll love this smoked salmon dip or my radish dip.
Perhaps the cleanest ingredient swap in this dill pickle dip recipe is the ranch dressing seasoning. Sure, you can buy ranch seasoning at any grocery store, but it’s hard to find one that’s free of MSG, artificial flavors, and mystery “spices.”
A few years ago I came up with my own ranch seasoning recipe. I’ll be making a big batch and using it as needed for dips, meats, and this pickle dip. You can also find pre-made ranch powder with pretty good ingredients here if you want to buy it.
Tips for making pickle dip
Shredding the cheese may seem like an unnecessary step, but I think it’s worth it. Most shredded cheese mixtures are coated with an anti-caking agent such as cellulose, which is basically sawdust (yes, really!). Often, one of the kids will shred the cheese while I mix the rest of the sauce.
This pickle dip actually gets better the longer it sits. If you make it the night before the party, it will taste even better the next day. I like to save extra bacon bits to sprinkle on the top right before serving for an extra crunch. It also keeps well in the refrigerator for up to 4 days.
You can also easily adjust the spiciness level in this dip. If you like it spicier or want to add more hot sauce, save some jalapeño seeds. Hate the heat? Remove the pepper completely.
With pasture-raised bacon, organic dairy, fresh spices, and probiotic pickles, this simple dill pickle dip is sure to be a hit!
Dill Pickle Dip
The viral pickle dip that everyone makes… Made cleanly with real ingredients. No pasture packets, no seed oils, no additives. Get ready in 10 minutes and go faster.
- 8 oz. cream cheese (softened)
- ½ cup cream (Whole fat)
- ½ cup Plain Whole Milk Greek Yogurt
- 1½ TBSP ranch dressing mix (home made)
- 1½ cup dill pickles (finely chopped)
- 2 TBSP pickle juice (Reserved in bottle)
- 4 green onion (thinly sliced)
- ½ cup Cheddar Cheese (freshly cut)
- 4 piece bacon (Roasted until crispy and mashed)
- 1 jalapeño (Optional, sow seeds and dice finely)
- 1 teaspoon hot sauce
- 1 teaspoon salt (or to taste it)
- ½ teaspoon pepper
-
Place cream cheese, sour cream, and Greek yogurt in a large bowl. Beat together until smooth and creamy. A hand mixer will give you the smoothest texture, but a sturdy spoon will work too.
-
Add ranch seasoning, hot sauce, salt, and pepper and stir until completely combined.
-
Add chopped pickles, pickle juice, green onions, shredded cheddar cheese, crumbled bacon, and jalapenos, if using. Gently fold until everything is evenly distributed.
-
Taste and adjust to your liking. Add more pickle juice for more tang, more hot sauce for warmth, or a little more salt if needed. The pickles are already salty, so go slow.
-
Cover and refrigerate for at least 1 hour before serving to allow the flavors to combine.
-
Transfer to a serving bowl. Garnish with extra bacon crumbles, chopped pickles, or sliced green onions.
Nutrition Facts
Dill Pickle Dip
Amount per serving (per serving)
calorie 225
Calories from fat 171
% Daily Value*
province 19g29%
10g saturated fat63%
Trans fat 0.02g
1g polyunsaturated fat
6g monounsaturated fat
cholesterol 52mg17%
sodium 1005mg44%
potassium 154mg4%
carbohydrate 6g2%
1 gram of fiber4%
3g sugar3%
protein 7g14%
Vitamin A 675IU14%
Vitamin C 4mg5%
calcium 126mg13%
steel 0.3 mg2%
*Percent Daily Values are based on a 2000 calorie diet.
- Serve with grain-free crackers, cucumber rounds, carrot sticks, celery, or pork rinds.
- I also like to top the dip with fresh dill for garnish and added flavor.
Healthier Dip Recipes
If you’re looking for cleaner dip recipes, try some of these!
What is your favorite dip to use or make? Let us know by leaving a comment!
