Dill Pickle Dip
This dill pickle dip combines cream cheese and sour cream with chopped dill pickles, fresh dill, and sriracha for a creamy, tangy appetizer with a spicy edge. It's made in minutes and pairs perfectly with potato chips.
This dill pickle dip combines cream cheese and sour cream with chopped dill pickles, fresh dill, and sriracha for a creamy, tangy appetizer with a spicy edge. It's made in minutes and pairs perfectly with potato chips.
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In a medium bowl, combine the cream cheese, chipotle ranch dressing, and sour cream.
Finely chop the dill pickles and fresh dill.
Add the chopped fresh dill and pickles to the cream cheese mixture.
Stir everything together until well combined.
Add the sriracha and pickle juice, then stir again until the dip reaches your desired consistency.
Serve with potato chips and enjoy.
Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving; no reheating needed.
Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator. Stir before serving.
Serve with crackers, pretzels, vegetable crudités, or toasted bread slices for variety.
Start with 1/2 teaspoon and taste as you go, adjusting to your spice preference.
Use 1 tablespoon dried dill as a substitute for 1/4 cup fresh dill, as dried dill is more concentrated.
Add more sour cream if too thick, or reduce it if too thin. Pickle juice consistency also affects texture—use less if dip is watery.
