Pickle Dip
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup plain Greek yogurt full-fat or 2% for best texture
- 3/4 cup dill pickles finely chopped, patted dry
- 2 tbsp pickle brine from the jar, plus more to taste
- 2 tbsp fresh dill finely chopped, plus more for garnish
- 1 clove garlic finely minced or grated
- 2 tbsp white onion finely minced
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper freshly ground
- 1/8 tsp salt or to taste
Instructions
- Make sure your cream cheese is fully softened at room temperature — this is key for a smooth, lump-free dip. If short on time, cut the cream cheese into small cubes and let it sit for 15 minutes.
- Pat the finely chopped dill pickles dry with a paper towel. This removes excess moisture so the dip stays thick and creamy rather than watery.
- In a large bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until completely smooth and fluffy, about 1-2 minutes.
- Add the Greek yogurt and pickle brine to the cream cheese and mix until fully combined and creamy.
- Fold in the chopped dill pickles, fresh dill, minced garlic, minced white onion, garlic powder, onion powder, and black pepper. Stir until evenly distributed.
- Taste the dip and adjust seasoning as needed — add more pickle brine for extra tang, more dill for herby flavor, or a pinch of salt if desired.
- Transfer to a serving bowl, garnish with additional fresh dill and a few pickle slices, and serve immediately or refrigerate for 1-2 hours to allow flavors to deepen before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Do not freeze. Make-ahead tip: This dip tastes even better after resting in the fridge for 1-2 hours or overnight, making it perfect for party prep. For a lighter version: Substitute Neufchâtel cheese for the cream cheese. For spicy pickle dip: Add 1/4 teaspoon cayenne pepper or a dash of your favorite hot sauce.