Dill Pickle Dip

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This pickle dip is so good and easy to make. You can save time by chopping the pickles and onions in a food chopper. You can make it with low-fat sour cream and Neufchâtel cream cheese without affecting the taste if you’re looking for lower calories.

This dip can be made with any savory pickle. With this batch, I used a spicy dill pickle and it turned out great. Regular dill and garlic dill are also really good. I would not recommend using a sweet pickle. The longer the flavors are able to meld the better it will taste. It is great with chips, crackers, or veggies.

Dill Pickle Dip

Course: Appetizer
Servings: 7
Calories: 94kcal


  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup finely chopped dill pickles
  • ¼ cup finely chopped onion
  • ½ tsp garlic powder
  • ¼ tsp seasoning salt
  • ½ tsp dill weed
  • 1-2 Tbsp pickle juice


  • Mix cream cheese, sour cream, pickles, onion, garlic powder, seasoning salt, and dill weed together in a bowl. Add pickle juice a little at a time until you reach the desired consistency and taste. If you add too much juice, the dip may be runny.
  • Chill at least 1 hour before serving. Better the next day.


Serving: 1g | Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 254mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.1mg
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