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Let’s make a tub of dill pickle dip! With chopped dill pickles, fresh herbs, garlic, mayonnaise, sour cream, and buttermilk, you can make the perfect pickle ranch chip dip for every gathering.
Behind This Ultimate Chip Dip Recipe
If you adore ranch dip as much as I do, this dill pickle dip is bound to be a new favorite chip dip! It’s tangy, garlicky, and has tons of flavor. For convenience, we’ll repurpose a tub of Grillo’s pickles to store our dill pickle dip; it makes it easy to keep in the fridge and a cinch to transport to an outing or gathering.
While you’re at it, why not try this bacon jalapeño popper dip? And if you’re looking for a great way to use up leftover dill pickle dip, use it as a creamy dressing for dill pickle chicken salad or a dill pickle pasta salad.
Quick Tips From My Kitchen
- Use your favorite brand of pickles. You may need to adjust the amount since there are often fewer pickles in a 16-oz tub of Grillo’s versus other brands.
- You’ll need about 1 heaping cup of pickles, chopped finely.
- When chopping the pickles, discard any grape leaves and extra garlic that come packed in the container. Only use the pickles for the dip.
Ingredients You’ll Need & Why
- Pickles – I am using Grillo’s because they are fresh, crisp, and delicious. The container also comes in handy, as you can repurpose it for storing and transporting. We’ll also add a splash of the pickle brine.
- Mayo – Adds creaminess and balances the tanginess. The best substitute is Greek yogurt. Keep in mind, this swap will yield a much tangier pickle dip. To counteract that, add a pinch of honey or granulated sugar.
- Sour Cream & Buttermilk – The main components for the base of this dill pickle dip.
- Fresh Herbs – A heavy-handed amount of green onions, fresh dill weed, and parsley. See below for dried conversions.
- Garlic – Freshly grated right into the dip for a burst of garlic flavor.
- Salt and Pepper – Since we use lots of fresh herbs and garlic, there aren’t many dry seasonings we require, other than good ol’ salt and pepper. If you’d like, you can give your dill dip some extra kick with crushed chili flakes.
Can I Substitute Dried Herbs?
Yes, absolutely. I always prefer fresh herbs when available, as they have the best flavor and make this homemade dill pickle dip taste brighter and more vibrant. However, you can still achieve a delicious taste using dried herbs.
We just need to adjust the amount of dried herbs needed:
- Dill weed: 1.5 teaspoons of dried dill weed, adding a little more to taste if needed.
- Parsley: 1 teaspoon of dried parsley
- Green onion: Since there is no dried substitute for green onions, use 1 tablespoon dried chives instead. Plus, 1/2 tsp of onion powder.
- Garlic powder: 1/2 teaspoon of garlic powder, adding a little more to taste if needed.
How to Make Dill Pickle Dip
In a large bowl, combine mayonnaise, sour cream, buttermilk, pickle brine, green onions, dill, parsley, garlic, salt, and pepper. Taste and adjust salt and pepper if needed.
Fold in the finely diced pickles. If you’d like, add a splash more pickle brine for a more tangy flavor.
What to Pair With Dill Pickle Dip?
- Chips are always a crowd favorite to serve with this ranchy dilly pickle dip. Those deliciously greasy, crisp handheld snacks are the perfect complement to the fresh herbs and creamy dressing. Try my bacon parmesan pickle chips!
- Veggies are wonderful as well. Fresh and crunchy, and perfect for digging into this dip.
- Crackers also pair well with dill pickle dip. I like multi-grain crackers or buttery crackers for dipping.
- Use it as a topping. One of our favorite things to do with this dip is use it as a condiment for protein like salmon, chicken breasts, or Buffalo chicken tenders.
- Serve it as a salad dressing. It should go without saying that this ranch-style dill pickle dip would be delicious as a salad dressing. It’s tangy, creamy, full of dill and herbs, and makes the most flavorful dressing.
How to Serve Pickle Dip
Right out of the tub! I love Grillo’s pickles for this recipe because of the convenient container that the pickles come in. With a wide, sturdy screw-on lid, it’s the perfect party dip container that transports easily.
Bring this tub along with you to the beach, backyard BBQ’s, Super Bowl parties, and any other function where dip is welcomed (so, pretty much everywhere!).
Storage
Store in an airtight container in the fridge until ready to use (I repurpose the Grillo’s pickle tub for storing). It keeps in the refrigerator for one week. Serve with potato chips or veggie sticks.
Looking for More Dip Recipes?
Dip lovers, you need to check out my wide variety of dips, from warm cheesy barbecue chicken dip or baked caramelized onion dip to dessert dips like my s’mores dip and peanut butter cheesecake dip. Perhaps you’re seeking a cool and refreshing dip, such as my chili lime corn dip or caramelized onion and bacon dip.
Have you tried this dill pickle dip recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Dill Pickle Dip
IngredientsÂ
- 16 oz tub Grillo's pickles* finely chopped
- 2/3 cup sour cream Greek yogurt can be used instead
- 2/3 cup mayonnaise Greek yogurt can be used instead
- 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
InstructionsÂ
- In a large bowl, combine mayonnaise, sour cream, buttermilk, pickle brine, green onion, dill, parsley, garlic, salt, and pepper. Taste and adjust salt and pepper if needed.
- Fold in the finely diced pickles**, adding a splash more pickle brine if a more tangy flavor is desired.
- Store in an airtight container in the fridge until ready to use (I repurpose the Grillo’s pickle tub for storing). It keeps in the refrigerator for one week. Serve with potato chips or veggie sticks.
Notes
Parsley – 1 teaspoon of dried parsley
Green onion – Since there is no dried substitute for green onions, use 1 tablespoon of dried chives instead. Plus, 1/2 tsp of onion powder.
Garlic powder – 1/2 teaspoon of garlic powder, adding a little more to taste if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just want to thank you for creating and posting this. I eat it way too much. This with the buffalo ranch doritos is amazing everyone should try if they like a little spice! I have shared it with so many people. You are a godsend!
I’m so happy to discover a dill pickle dip WITHOUT cream cheese. I’ve never enjoyed the thick texture of the cream cheese based dips, they just break your chips haha. This one being more like a ranch dip is incredible
Instant love! It’s like tzatziki only better. A cross between ranch and pickle dip