Dill Pickle Dip

5 from 2 votes

Let's make a tub of Dill Pickle Dip! Using chopped dill pickles, fresh herbs, garlic, mayonnaise, sour cream, and buttermilk, you can create the perfect pickle ranch chip dip to bring to every gathering.

Prep Time15

Total Time15

Course: Appetizer, Condiment

Cuisine: American

Servings: servings

Author: Mallory Austin

Ingredients

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

Instructions

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

*You are welcome to use your favorite brand of pickles instead. There are fewer pickles in a 16-oz tub of Grillo's compared to other brands, such as Mt. Olive. I used about 1 heaping cup of pickles chopped finely.

**When chopping the pickles, discard the grape leaf and extra garlic that come packed in the Grillo's container, and only add the pickles to the dip.

To Substitute Dried Herbs:

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 substitution 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.

Nutrition