If you’re a pickle lover, this pickle dip is about to become your new favorite shareable. I always love to put something a little unexpected on the table. This interesting (and delicious!) pickle dip delivers. It’s creamy, bright, and just a little tangy from the pickle brine. It also has a subtle nutty note from the almond butter—it might sound odd right now, but trust me, it tastes really good!
In my experience, even people who don’t like pickles end up enjoying this unique snack dip. It’s lighter than your typical dill pickle dip recipe, super easy to make, and perfect for entertaining. Whether it’s game day or a casual get-together, your snack situation just got elevated.
Where do I find pickled dill?
The secret to a great pickle dip recipe really comes down to the pickles. Luckily, you’re not looking for a separate product that’s just pickled dill. Just look for classic kosher dill pickles that still have the dill seeds in the jar. They may not look important, but those little seeds add an extra layer of flavor that really makes this dip shine.
Brands like Suckerpunch or Dietz & Watson are great options if you can find them. That said, don't stress if you can’t. You can still make this dill pickle dip, and it will still be delicious. Just add a little extra chopped pickle or an extra splash of brine to boost the flavor if you like.
Does it have to be Greek yogurt, or could regular yogurt work?
You need plain, unsweetened Greek yogurt for this pickle dip because it’s thick, creamy, and tangy. Most importantly, it’s unsweetened. The goal is a rich, scoopable texture—the kind that holds up to chips and doesn’t slide right off. If you attempt to use regular yogurt instead of Greek yogurt, you will get a totally different result—your dip will be watery, less flavorful, and not very scoopable.
What should you serve with pickle dip?
Personally, I like this as a dip for chips. Potato chips are a natural fit and a great pairing. But it’s also delicious with fresh veggies like cucumbers, carrots, and celery. You can also serve it with crackers or flatbread, pretzels, or even spooned over some roasted or boiled potatoes. This is one of those chip and dip recipes that also works as a spread or a side.
How long does pickle dip last in the refrigerator?
Stored in an airtight container, this pickle dip will keep for about 3 to 4 days in the refrigerator. I think it tastes best on the second day when it’s still fresh, but the flavors have had some time to meld. Just give it a quick stir before serving!
A Fresh Take on Party Dips (Give the ranch dressing a break!)
Don’t get me wrong—I love a classic ranch dressing for dipping (especially for fresh veggies)! But I also love cooking, and I LOVE to impress my guests. You could help me make this a viral pickle dip recipe, or you could try one of these other amazing options—all of them will keep your guests coming back for just one more scoop.
Mary’s Best Pickle Dip Recipe
This creamy, tangy pickle dip made with dill pickles, yogurt, and brine is a refreshing, crowd-pleasing alternative to classic party dips.
Ingredients
Instructions
- Before measuring, stir the almond butter well to re-incorporate any separated oil.
- One hour before mixing the ingredients together, place the yogurt in a fine mesh sieve over a bowl and leave it to drain. If you don't have a fine mesh strainer, just line any strainer you have with cheesecloth.
- After an hour, transfer the yogurt into a large mixing bowl, discarding any liquid that has strained out.
- Add your almond butter, followed by the almond flour, and stir together until the mixture is smooth.
- Next, add the garlic, pickle brine, olive oil, salt, and white pepper. Stir until fully combined. Taste it now, and add more brine or salt to taste if you like.
- Fold in the dill seeds and ½ cup chopped pickles.
- Spoon your dip into a serving bowl. Just before serving, scatter a little more diced pickle and some fresh dill on top.
- Serve with chips, crudités, or flatbread. It’s also fabulous dolloped on boiled or roasted potatoes or alongside some grilled fish!
