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We're obsessed with this easy Pickle Dip, and ours is a healthier version with incredible flavor, made in just 10 minutes. Serve it with kettle chips and watch it vanish.
This Pickle Dip Is ALL The Rage At Our House
I saw similar dips like this circling around and I wanted to try to make my own pickle dip that's healthier and tastes better! We use a hefty amount of greek yogurt, some sour cream and cream cheese for the base. Then add fresh chopped pickles and dill, a few other pantry spices and this dip becomes an absolute addiction.
Good quality pickles are essential, so choose the fresh refrigerated kind, like Grillos brand. I use one 16oz container of Grillos for this recipe, and you can even lightly chop them with a food processor to chop them quickly.
Our favorite way to enjoy this easy pickle dip is with Boulder Canyon Potato Chips, but it's delicious as a veggie dip, or with crackers, or layered on a sandwich–YUM!
Try more dip recipes, like Chocolate Hummus, Homemade Pesto, Ranch Dressing, French Onion Dip, Street Corn Dip, and Cowboy Caviar!
How to make Pickle Dip:
Beat Cream Cheese: Start with softened cream cheese and beat it until smooth. This is the base of the dip and makes it extra creamy, so don't skip this step.
Mix Ingredients: Mix in the Greek yogurt and sour cream, then stir in the diced dill pickles, fresh dill, and all the seasonings. If you want a thinner consistency, stir in a tablespoon or two of pickle brine.
Chill and Serve: Refrigerate for at least 30 minutes so the flavors can meld together. Serve cold with kettle chips or fresh veggies for dipping.
Grillos Pickle Dip
Equipment
Ingredients
- 4 oz cream cheese, , softened
- 1 cup plain Greek yogurt
- 1/2 cup sour cream
- 1 1/2 cups dill pickle chips, , diced (Grillo brand recommended)
- 2 Tablespoons fresh dill, , chopped
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- pinch cayenne pepper (optional)
- 1-2 Tablespoons pickle brine, , optional (to thin dip)
- Kettle Chips, , for serving- (we love the Boulder Canyon Classic Kettle Chips)
Instructions
- Beat cream cheese until smooth. Mix in Greek yogurt and sour cream. Stir in diced pickles, fresh dill, and seasonings. Add a splash of pickle brine, if desired, to make it thinner.4 oz cream cheese, 1 cup plain Greek yogurt, ½ cup sour cream, 1 ½ cups dill pickle chips, 2 Tablespoons fresh dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper (optional), 1-2 Tablespoons pickle brine
- Chill for at least 30 minutes before serving, to allow the flavors to blend.
- Serve with kettle chips (we love the Boulder Canyon Classic Kettle Chips), or veggies.Kettle Chips
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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