Dill Pickle Dip is what happens when briny crunch meets creamy indulgence.
This is the snack that converts skeptics. Five minutes, one bowl, zero cooking—just chopped dill pickles, sour cream, and a hit of jalapeño heat. Perfect for game day spreads, patio hangs, or when you need something bold enough to make potato chips feel like a power move.
🍴 INGREDIENTS: • ½–1 cup roughly chopped dill pickles • 8 oz. sour cream or Greek yogurt • ¼ cup mayonnaise • 1 garlic clove, finely grated (or ¼ tsp. garlic powder) • Finely grated zest of 1 small lemon • Kosher salt • 2–4 Tbsp. roughly chopped pickled jalapeños • ¼ cup roughly chopped dill and/or chives, plus more
🥄 METHOD: 1. Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream or Greek yogurt, ¼ cup mayonnaise, 1 garlic clove (finely grated or ¼ tsp. garlic powder), finely grated zest of 1 small lemon, and a pinch of kosher salt. 2. Add 2–4 Tbsp. roughly chopped pickled jalapeños and ¼ cup roughly chopped dill and chives. 3. Stir and adjust seasoning with more salt, if needed. 4. Top with more herbs.
Save this for your next patio hang.
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