Make a tub of Dill Pickle Dip that’s tangy, herby, and perfect for parties. This chip dip combines finely chopped dill pickles with fresh herbs, garlic, mayonnaise, sour cream, and buttermilk for an irresistible pickle-ranch flavor. Store it in a repurposed pickle tub for easy transport to picnics, barbecues, or game-day gatherings.
If you love dips, try a variety from savory to sweet: warm cheese and barbecue dips, caramelized onion dip, or dessert dips like S’mores and peanut butter cheesecake. For a cool, fresh option, this dill pickle dip is bright and full of flavor.
The Ultimate Chip Dip
This dill-forward ranch dip is tangy, garlicky, and loaded with fresh herbs. Using a tub of pickles (I like Grillo’s) makes storage and transport convenient: just wipe the container and screw the lid back on for easy fridge keeping and travel.
Key Ingredients
Pickles – I use a tub of crisp dill pickles. The brine adds extra tang, and the container is handy for storing the finished dip.
Mayo, Sour Cream & Buttermilk – these form the creamy base. Greek yogurt can be used to lighten the dip.
Fresh Herbs – plenty of green onions, dill weed, and parsley brighten the dip and give it that fresh ranch character.
Garlic – freshly grated for a vivid garlic kick.
Salt & Pepper – simple seasonings to taste.
How to Make Dill Pickle Dip
In a large bowl, whisk together mayonnaise, sour cream, buttermilk, and 2–3 tablespoons pickle brine. Stir in sliced green onions, chopped dill, minced parsley, grated garlic, salt, and cracked pepper. Taste and adjust seasoning.
Fold in the finely diced pickles. Add a splash more pickle brine if you prefer a tangier dip.
Transfer to an airtight container and refrigerate. The dip keeps up to one week. Serve with potato chips, crackers, or fresh vegetable sticks.
How to Make Dill Pickle Dip Healthier
To reduce fat and calories, swap mayonnaise (or part of it) for plain Greek yogurt. This yields a tangier dip; add a pinch of honey or a small amount of granulated sugar if you want to soften the acidity.
Can I Substitute Dried Herbs?
Yes. Fresh herbs deliver the best flavor, but dried herbs work in a pinch. Use these approximate conversions:
- Dill weed – 1.5 teaspoons dried
- Parsley – 1 teaspoon dried
- Green onion – substitute 1 tablespoon dried chives plus 1/2 teaspoon onion powder
- Garlic powder – 1/2 teaspoon, adjust to taste
What to Pair with Dill Pickle Dip
Chips – classic and crowd-pleasing; potato chips contrast nicely with the creamy dip.
Veggies – crunchy carrots, celery, and bell peppers are fresh and light options.
Crackers – multi-grain or buttery crackers make a great match.
As a topping – spoon over grilled chicken or salmon as a tangy condiment.
As a dressing – thin with extra buttermilk to use as a flavorful salad dressing.
How to Serve Pickle Dip
Serve directly from the tub for easy transport and presentation. The wide-mouth pickle container with a screw lid is ideal for bringing the dip to outdoor events, tailgates, or family gatherings.
Looking for More Dip Recipes?
If you enjoy this dip, explore other recipes ranging from savory to sweet, including cheesy barbecue chicken dip, caramelized onion dip, bacon jalapeño popper dip, S’mores dip, and peanut butter cheesecake dip.
Have you tried this dill pickle dip? Leave a comment with questions or feedback — reviews help other readers. If you make this recipe, tag @BadBatchBaking with #badbatchbaking; I love seeing your creations!
Dill Pickle Dip
Ingredients
- 16 oz tub dill pickles* finely chopped
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- 2–3 tablespoons pickle brine
- 3 tablespoons green onions sliced
- 3 tablespoons dill weed chopped
- 2 tablespoons parsley minced
- 2 garlic cloves grated
- 1/2 tsp cracked pepper
- 1/2 tsp salt
Instructions
- In a large bowl, combine mayonnaise, sour cream, buttermilk, pickle brine, green onions, dill, parsley, garlic, salt, and pepper. Taste and adjust seasoning.
- Fold in the finely diced pickles, adding a splash more pickle brine if you want extra tang.
- Store in an airtight container in the refrigerator for up to one week. Serve with chips, crackers, or fresh veggies.
Notes
*You can use any brand of dill pickles. A 16‑oz tub yields about 1 heaping cup chopped. When using store tubs, discard any grape leaf or extra garlic packed with the pickles unless you want to include them.
Substituting dried herbs: Dill weed – 1.5 tsp dried; Parsley – 1 tsp dried; Green onion – 1 tbsp dried chives + 1/2 tsp onion powder; Garlic powder – 1/2 tsp, adjust to taste.
Nutrition
Calories: 124 kcal |
Protein: 2 g |
Fat: 12 g |
Saturated Fat: 2 g |
Cholesterol: 10 mg |
Sodium: 109 mg |
Calcium: 18 mg
Nutrition information is an approximation.