Creamy Dill Pickle Dip

This Dill Pickle Dip is creamy, tangy, and the ultimate party dip for pickle lovers! Made with Greek yogurt, cream cheese, and sour cream for the perfect balance of creamy and zesty, it’s loaded with chopped dill pickles, fresh dill, sharp cheddar, and a touch of spice!

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This Dill Pickle Dip is made with Greek yogurt, cream cheese, and sour cream for the perfect balance of creamy and zesty and it’s loaded with chopped dill pickles, fresh dill, sharp cheddar, and a touch of spice!

Prep Time15

Course: Appetizer

Cuisine: American

Keyword: creamy pickle dip, dill pickle dip, pickle dip

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 1/2 cups Greek Yogurt (unflavored)
(1) 8-ounce pkg. Cream Cheese (softened)
1/2 cup Sour Cream
2 cups Refrigerated Dill Pickles * (chopped)
2 Tablespoons Fresh Dill (diced)
1 teaspoon Red Pepper Flakes
1 packet Dry Ranch Dressing Mix (3 Tablespoons)
4 ounces Sharp Cheddar Cheese (grated)
1 to 2 Tablespoons Hot Sauce (I used Yellowbird hot sauce)
1 teaspoon Onion Powder
Pepper (optional)

Instructions

Mix cream cheese, sour cream, and Greek yogurt until smooth. Fold in 1 2/3 cups of chopped pickles (reserving 1/3 cup for garnish), dill, cheddar, ranch seasoning, hot sauce, and spices.
Taste and adjust. Add salt and pepper or more heat, as needed.
Chill for the best flavor. Chill for at least 30-60 minutes so the flavors meld together.
Garnish with extra 1/3 chopped pickles, fresh dill, or cheddar before serving.
Serve with kettle potato chips, crackers, french bread pieces.

Notes

I used a 32-ounce container of Grillo's pickles. I suggest using refrigerated pickles for the best flavor and texture.

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