Summer is the time when fresh, seasonal vegetables abound at the farmer’s market and in the garden. My kids have no problem eating their vegetables, but our family enjoys them best with a good dip. This dill pickle dip is creamy, tangy, and everything you could want in a dip.
You may have seen the viral pickle dip making the rounds on social media. Although they look delicious in the videos, they rely on some ingredients that I don’t like. The good news? You can easily make your own dill pickle dip recipe with cream cheese and all the good stuff, but with clean ingredients.
Dill Pickle Dip (But Make It Clean)
A pickle dip made with Grillo’s dill pickles is all the vibe right now. And if you look at the ingredients list, it’s actually quite clean. However, they are not available in every grocery store, and I prefer to use organic pickles whenever I can.
If you are willing to make your own, fermented is hands down one of the best options. They are full of healthy probiotics and are great for gut health. You can even make a simple homemade pickle with organic ingredients at home. Here are my recipes for both.
Don’t have the time or desire to make pickles from scratch? The Bubbies product from the freezer section is traditionally fermented and is a great alternative.
Milk options
The main ingredients in the dip are cream cheese, sour cream, and Greek yogurt. They form a smooth, creamy base for tangy pickles. The cream cheese adds richness, the sour cream and yogurt add a little tang, and the yogurt gives the dip some lightness.
I love this dill pickle dip with Greek yogurt, but other recipes make dill pickle dip with cottage cheese. If you’re looking for a high protein dip made with cottage cheese, you might like this smoked salmon dip or my radish dip.
Perhaps the biggest clean ingredient change in this dill pickle dip recipe is the ranch dressing. Sure you can find a packet of farmyard spices at any grocery store, but it’s hard to find one that doesn’t contain MSG, artificial flavors, and mysterious “spices.”
Years ago I came up with my own recipe for ranch dressing. I will make a big batch and use it as needed for dips, meats, and this dipping sauce. You can also find pre-made ranch powder here with great ingredients if you choose to buy it.
Tips for Making Pickle Dip
Grating your cheese may seem like an unnecessary step, but I think it’s worth it. Most processed cheese mixes are coated with anti-caking agents such as cellulose, which is sawdust (yes, really!). Usually one of the kids will grate the cheese while I mix up the rest of the dip.
This pickling dip gets better the longer it sits. Make it the night before the party and it will be even more fun the day after. I like to save extra bacon bits to sprinkle on top right before serving for extra crunch. It also keeps well in the refrigerator for up to 4 days.
You can also easily adjust the spice level in this dip. Save some of the jalapeño seeds if you like them extra spicy or add some hot sauce. Don’t like the heat? Leave the hot pepper completely.
With pasture-raised bacon, organic milk, fresh herbs, and probiotic pickles, this clean dill pickle dip will be a hit!
Dill Pickle Dip
A dangerous pickle dip that everyone makes… made clean with real food ingredients. No farm packets, no seed oils, no additives. It will be ready in 10 minutes and go very fast.
- 8 ounces cream cheese (supplied)
- ½ cup sour cream (saturated fat)
- ½ cup whole milk Greek yogurt
- 1½ TBSP ranch dressing mix (homemade)
- 1½ cups dill pickles (fine cut)
- 2 TBSP boiling water (reserved in a jar)
- 4 green onion (slightly cut)
- ½ cup cheddar cheese (just dropped)
- 4 pieces Bacon (cooked crispy and crumbled)
- 1 jalapeno (optional, seeded and finely ground)
- 1 tsp hot sauce
- 1 tsp salt (or to taste)
- ½ tsp black pepper
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Add the cream cheese, sour cream, and Greek yogurt to a large bowl. Beat together until smooth and creamy. A hand mixer gives a smoother texture, but a stiff spoon works just as well.
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Add ranch seasoning, hot sauce, salt and pepper until thoroughly combined.
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Add chopped pickles, pickle juice, green onion, shredded cheddar, crumbled bacon, and jalapeño if using. Knead gently until everything is evenly distributed.
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Taste and adjust as desired. Add more cucumber juice for extra tang, a hot sauce for extra heat, or a pinch of extra salt if needed. Remember that the pickles are already salty so go slow.
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Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.
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Transfer to a serving bowl. Garnish with extra crumbled bacon, chopped pickles, or sliced green onions.
Nutrition Facts
Dill Pickle Dip
Price per serving (1 serving)
Calories 225
Calories from Fat 171
% Daily value*
Oil you are 19g29%
Saturated Fat 10g63%
Trans fat 0.02g
Polyunsaturated fat 1g
Monounsaturated fat 6g
Cholesterol 52 mg17%
Sodium 1005mg44%
Potassium 154 mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Proteins 7g14%
Vitamin A 675 IU14%
Vitamin C 4 mg5%
Calcium 126 mg13%
An instrument 0.3 mg2%
* Percent Daily Values are based on a 2000 calorie diet.
- Serve with grain-free crackers, cucumber rings, carrot sticks, celery sticks, or pork chops.
- I also like to top the dip with fresh dill for garnish and extra flavor.
More Healthy Dip Recipes
If you’re looking for clean dip recipes, try some of these!
What are some of your favorite dips to use or make? Leave a comment and let us know!
