The Easy Pickle Dip I’m Making All Summer Long

I’ve never met a pickle I didn’t like, though some are more dear to me than others. I’m a kosher baby dill fan first and foremost, but I’ve got love in my heart for half-sours, cornichons, and even the occasional bread and butter chip. As a kid, I would rush home from school to watch reruns of 90210 while eating a big bowl of dill pickles and pickled banana peppers, and my snacking (and viewing) preferences really haven’t changed much since. 

I come from a long line of pickle lovers with both a Jewish side and an Appalachian side, both heritages known for their pickling prowess. I take my briny inheritance seriously, so I decided to update my beloved middle school snack, transforming that big bowl of pickles into a creamy, delicious dip that’s perfect for summer entertaining.

I was inspired by S​​hilpa Uskokovic’s 2022 recipe for pickle dip in Bon Appétit. Uskokovic’s recipe was more of a “no wrong answers” playbook for possible ways to combine creamy elements with pickle-y things. 

For my own version of pickle dip, I combine chopped dill pickles and a splash of their brine with three creamy elements—cream cheese, sour cream, and mayo—to provide body and balance. Ranch seasoning gives the dip another tangy layer of flavor, with notes of chives and buttermilk. 

I depart from the other recipes I’ve seen by adding chopped pickled banana peppers, though in the spirit of “anything goes” recipes, they’re optional.

How To Serve Pickle Dip

This dip was made for a heavy-duty potato chip, like Ruffles, which has the right amount of heft for scooping up a big dollop. But I also like pairing pickle dip with chicken schnitzel and grilled pork chops or slathering it onto grilled chicken sandwiches. It’s also even better than tartar sauce when served alongside fish and chips. 

And to take the dip to luxurious heights, I serve it with ossetra caviar or trout roe, either on top or on the side.

Pickle dip can be made in advance. The flavor of pickle dip becomes more pronounced over time, making it a great choice for making up to a day ahead. Garnish with the fresh herbs just before serving.

How To Make My Easy Pickle Dip Recipe

To make 2 1/2 cups of dip (about 8 servings), you’ll need:

• 1 (8-ounce) block cream cheese, softened to room temperature
• 1/2 cup mayonnaise (preferably Duke’s)
• 1/2 cup sour cream
• 2 tablespoons ranch seasoning
• 1 cup chopped dill pickles, plus pickle brine as needed
• 1/4 cup chopped mild banana peppers, optional
• Salt and freshly ground pepper, to taste
• A few sprigs fresh dill, optional

In a mixing bowl, stir together the softened cream cheese, mayonnaise, sour cream, and ranch seasoning until fully combined. Fold in the chopped pickles and banana peppers, if using, and taste. If desired, add a little bit of pickle brine, starting with 1 teaspoon and adding more as needed for your desired consistency. Season with salt and pepper to taste. 

Chill for at least 15 minutes before serving. Garnish with fresh dill, if desired, and serve with chips. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Make It Your Own

• I’m a Mt. Olive pickle loyalist, but feel free to use your favorite brand of pickles here.
• Add a little heat with spicy banana peppers or by adding pickled jalapeños.
• Swap the sour cream for Greek yogurt if you prefer it.
• Add a crunchy topping to the dip with a sprinkle of crushed pickle-flavored chips.
• Cut the prep time down by using pre-made dill pickle relish rather than chopping your own dill pickles.

Can’t Get Enough Pickles?