10-Minute Dill Pickle Dip with Cream Cheese
My dill pickle dip whips together in 10 minutes with 7 ingredients and no cooking. I beat cream cheese and sour cream smooth, then mix in chopped dill pickles, pickle juice, fresh dill, Worcestershire, and garlic powder. It's creamy and tangy, and I serve it with chips and veggies. Make it ahead and the flavor gets even better as it sits.
Servings: 8 servings
Calories: 163kcal
Equipment
- Hand mixer
- Large mixing bowl
- Spatula
Ingredients
- 8 ounces sour cream
- 8 ounces cream cheese softened
- 2 tablespoons fresh dill chopped
- 2 teaspoon Worcestershire sauce
- 2 teaspoon garlic powder
- 1 cup dill pickles chopped
- 1/4 cup dill pickle juice
Instructions
- Beat the cream cheese and sour cream in a large bowl with a hand mixer until smooth.
- Add the pickle juice, Worcestershire, and garlic powder, and mix until smooth.
- Fold in the chopped pickles and fresh dill with a spatula.
- Top with extra chopped pickles if you like, then serve with chips or veggies.
Notes
Let the cream cheese soften at room temperature for about 30 minutes before you start, so it whips up smooth.
This dip can be made up to 24 hours ahead and kept chilled. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 163kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 373mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 0.2mg