Dill Pickle Dip
If you are a pickle lover like me, you need this Dill Pickle Dip in your life and mouth ASAP! Last summer I bought a tub of pickle dip at Costco and then never saw it there again. I have wanted to eat more of it ever since, so at this point I knew I had to make my own! I found a bunch of similar recipes online and tweaked the ingredients until I had what I wanted. This dip is so good. It’s rich, creamy, full of pickle flavor, and it comes together in ten minutes! This dip is great with pretzels, fresh crunchy veggies like carrots or celery, toasted pita wedges, ruffled potato chips, or crackers. It would even be delicious as a spread on a sandwich or burger. It tastes great on everything! It’s also easy to make and serve or take elsewhere for a party or get-together.
This easy Dill Pickle Dip recipe makes about three cups total, so I split it into twelve servings of ¼ cup each. If you’re using it as a sandwich spread you may only want half of that, or if you want to eat a large serving of dip you may want more, so feel free to adjust. If you’re a WW member you can click on the WW link and adjust the serving size as needed for tracking purposes. For the ¼ cup serving I recommend, it’s just 54 calories or 2 WW Points on the current Weight Watchers plan. To view your current WW Points per tartlet and track it in the WW app or site, click here!
- Chopping Pickles: I use a hand chopper (like this one – affiliate link) to dice up the pickles for this dip. If you don’t have hand a chopper you can definitely use a knife to do it by hand, but the chopper is definitely quick and convenient. I always use it to chop onions, but it’s perfect for something like this as well!
- Mixer: I use a hand mixer to blend the cream cheese and yogurt together because it is fast and also gives a smoother finish. You could similarly use a stand mixer. If you don’t have either available, you can definitely do it by hand, it just takes more elbow grease to blend thoroughly! I use this hand mixer – affiliate link.
- Dill: I do recommend using fresh dill in this recipe because fresh herbs have great flavor, but if you have everything else on hand and want to make it now, no worries! You can substitute a teaspoon of dried dill for the tablespoon of fresh dill.
- Ranch Seasoning: I used Hidden Valley powdered ranch seasoning which is sold in both packets and also in a shaker/canister. Feel free to adjust the quantity used to taste. I love it as listed, but if you love ranch flavor you may want to sprinkle in a bit more!
- Pickles: You should of course use your favorite brand of pickles in this so that you personally love the flavor. I just have to plug my favorite brand because in my opinion Claussen Kosher Dill Pickles are just the best. Sadly, the Wegmans in my area no longer carry them, so I go to Target or other grocery stores just to get Claussen pickles because nothing else compares for me. My daughter loves them too. This post isn’t sponsored or anything, I’m just genuinely gushing because I love Claussen Kosher Dills. If you haven’t tried them, they’re in the refrigerated section – check them out!
More Tasty Lightened-Up Dip Recipes:
Looking for more tasty, lightened up dip recipes like this Dill Pickle Dip? Check out my Everything Cream Cheese Dip, Pepperoni Pizza Dip, Creamy Veggie Dip, Buffalo Chicken Dip, Easy Cheesy Bean Dip, Loaded Guacamole, 7 Layer Dip, Taco Spiced Hummus, Greek Layer Dip, Cheesecake Fruit Dip, and many more in the Dips section of my recipe index!
Dill Pickle Dip
- 8 oz ⅓ less fat cream cheese, softened to room temperature
- 1 cup plain nonfat Greek yogurt, I use Fage 0%
- ¼ cup dill pickle juice, from a jar of dill pickles
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon ranch seasoning, (I use Hidden Valley Original Ranch Salad Dressing and Seasoning Mix)
- ¼ teaspoon garlic powder
- 1 cup finely chopped dill pickles, I use Claussen Kosher Dills
- salt and black pepper, to taste
- Place the cream cheese and yogurt into a large mixing bowl. Use an electric hand mixer (you can also mix it by hand, but the hand mixer is less work) and mix until completely combined and smooth.
- Add the pickle juice, dill, ranch seasoning, and garlic powder and stir with a spoon or silicone spatula until mixed. Add the chopped pickles and stir until they’re evenly distributed throughout the dip. Add salt and black pepper to taste. Refrigerate for one hour or until serving (chill time is optional but enhances the flavor).
54 calories, 3 g carbs, 2 g sugars, 3 g fat, 2 g saturated fat, 4 g protein, 0 g fiber, 223 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per (1/4 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by several recipe including Taste of Home and Hip Hip Gourmet