Summer is a time where fresh, seasonal veggies are abundant at the farmer’s market and in the garden. My kids have no problem eating their veggies, but our family enjoys them so much more with a good dip. This dill pickle dip is creamy, tangy, and everything you’d want in a dip. 

You might have seen the viral pickle dips going around on social media. While they do look delicious in the videos, they lean towards some ingredients I’m not a fan of. The good news? You can easily make your own dill pickle dip recipe with cream cheese and all of the good stuff, but with clean ingredients. 

Dill Pickle Dip (But Make it Clean)

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 pretty clean. However, they’re not at every grocery store, and I prefer to use organic pickles whenever I can. 

If you’re up to making your own, fermented is hands down one of the best options. They’re naturally bubbling with healthy probiotics and are great for gut health. You can even make a more conventional 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? Bubbies brand from the refrigerator section is traditionally fermented and a good alternative. 

Dairy Options

The main ingredients in the dip are cream cheese, sour cream, and Greek yogurt. They create the smooth, creamy base for the tangy pickles. Cream cheese adds richness, sour cream and yogurt add a little tang, and the yogurt gives some lightness to the dip. 

I love this dill pickle dip with Greek yogurt, but other recipes make their dill pickle dip with cottage cheese. If you’re looking for a high protein dip made with cottage cheese, then you might like this smoked salmon dip or my radish dip. 

Probably the biggest clean ingredient swap in this dill pickle dip recipe is the ranch dressing seasoning. Sure you can grab a packet of ranch seasoning at any grocery store, but it’s hard to find one without MSG, artificial flavors, and mystery “spices.”

Years ago I came up with my own ranch seasoning recipe. I’ll make a big batch and use it as needed for dips, meats, and this pickle dip. You can also find a premade ranch powder here with pretty good ingredients if you prefer to buy it. 

Tips For Making Pickle Dip

Shredding your own cheese may seem like an unnecessary step, but I think its worth it. Most shredded cheese blends are coated in anti-caking agents like cellulose, which is basically sawdust (yes, really!). Often one of the kids will shred the cheese while I’m stirring together the rest of the dip. 

This pickle dip actually gets better the longer it sits. Make it the night before a party and it’ll be even more flavorful the next day. I like to save some extra bacon bits to sprinkle on top right before serving for extra crunch. It also keeps well in the fridge for up to 4 days.

You can also easily adjust the spice level in this dip. Keep some of the jalapeno seeds in if you like it more spicy or add more hot sauce. Don’t like the heat? Leave the hot peppers out completely. 

With pasture-raised bacon, organic dairy, fresh spices, and probiotic pickles, this clean dill pickle dip is sure to be a hit!

Dill Pickle Dip

The viral pickle dip everyone is making… made clean with real-food ingredients. No ranch packets, no seed oils, no additives. Ready in 10 minutes and gone even faster.

• 8 ounces cream cheese (softened)
• ½ cup sour cream (full-fat)
• ½ cup plain whole milk Greek yogurt
• 1½ TBSP ranch dressing mix (homemade)
• 1½ cups dill pickles (finely chopped)
• 2 TBSP pickle juice (reserved from jar)
• 4 green onions (thinly sliced)
• ½ cup cheddar cheese (freshly shredded)
• 4 slices bacon (cooked crispy and crumbled)
• 1 jalapeno (optional, seeded and finely diced)
• 1 tsp hot sauce
• 1 tsp salt (or to taste)
• ½ tsp black pepper

• Add the cream cheese, sour cream, and Greek yogurt to a large bowl. Beat together until smooth and creamy. A hand mixer gives the fluffiest texture, but a sturdy spoon works fine too.

• Stir in the ranch seasoning, hot sauce, salt, and pepper until fully combined.

• Add the chopped pickles, pickle juice, green onions, shredded cheddar, crumbled bacon, and jalapeño if using. Fold gently until everything is evenly distributed.

• Taste and adjust as desired. Add more pickle juice for extra tang, more hot sauce for heat, or a pinch more salt if needed. Keep in mind the pickles are already salty so go slow.

• Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

• Transfer to a serving bowl. Garnish with extra bacon crumbles, chopped pickles, or sliced green onion.

Nutrition Facts

Dill Pickle Dip

Amount Per Serving (1 serving)

Calories 225
Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 52mg17%

Sodium 1005mg44%

Potassium 154mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 7g14%

Vitamin A 675IU14%

Vitamin C 4mg5%

Calcium 126mg13%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

• Serve with grain-free crackers, cucumber rounds, carrot sticks, celery, or pork rinds.
• I also like topping the dip with some fresh dill for garnish and extra flavor.

More Healthy Dip Recipes

If you’re looking for even more clean dip recipes, give some of these a try!

What are some of your favorite dips to use or make? Leave a comment and let us know!