Dill Pickle Sour Cream Dip: The Tangy, Briny Dip Pickle Lovers Can’t Stop Eating

You know that moment at a party when someone sets out a dip and suddenly everyone is hovering around it, chip in hand, refusing to leave? That was me last summer with a bowl of homemade dill pickle dip recipe magic that my friend casually dropped on the snack table. I had three servings before I even said hello to the host. The tangy, creamy, briny goodness was absolutely unreal — and the second I got home, I was in my kitchen trying to recreate it. Friends, after a few rounds of tweaking, I nailed it. And today I’m sharing every single detail with you.

This Dill Pickle Sour Cream Dip is everything a pickle lover dreams about. It’s cold, creamy, packed with real diced pickles, and hits that perfect tangy-savory note that makes you go back for just one more scoop. Over and over again. The best part? Zero cooking required. You just stir it together, refrigerate it for an hour, and boom — you’ve got a crowd-pleasing dip that tastes like it took way more effort than it did. Let’s get into it!

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Why This Dill Pickle Dip Recipe Is Absolutely Obsession-Worthy

Okay, let me paint you a picture. Creamy, tangy sour cream. Rich, velvety cream cheese. Finely diced crunchy pickles tucked into every single bite. A splash of pickle brine that takes the whole thing from “pretty good” to “I need this in my life forever.” A whisper of fresh dill, garlic powder, and onion powder rounding everything out into pure, briny bliss. Are you drooling yet? Because same.

This dip works at literally every occasion — game day spreads, backyard barbecues, holiday snack tables, or just a Tuesday night when you want something incredible with your chips. It also doubles as the most epic burger sauce you’ve ever tried. Honestly, once you make this, you’ll be finding excuses to dip everything in it.

What You’ll Need (Kitchen Tools & Ingredients)

Kitchen Tools

The beauty of a no-cook dip is that you don’t need much! Here’s what you’ll want to have on hand:

• A large mixing bowl
• A hand mixer or sturdy spatula (for getting the cream cheese super smooth)
• A sharp knife and cutting board for dicing your pickles
• Measuring spoons
• Plastic wrap or an airtight container for chilling

Recommended Pickle Picks

The pickles you choose make a real difference here! I love using B&G Hamburger Dill Chips (16 oz) — they’re perfectly tangy, easy to dice finely, and the brine is 🤌 chef’s kiss. Another fantastic option is Dietz & Watson Kosher Pickle Chips (32 oz), which bring a bold, garlicky kosher flavor that makes this dip absolutely sing. Either one will work beautifully — just make sure to save that brine!

Recommended Sour Cream

For the creamiest, most luscious base, I always reach for Daisy Sour Cream. You can grab the convenient DAISY Sour Cream Pouch (14 oz) for easy measuring and zero mess, or go with the classic DAISY Sour Cream (16 oz tub) if you want a little extra on hand (no judgment — you’ll want it). Daisy is thick, rich, and real — exactly what a dip like this deserves.

Ingredients

Here’s everything you need to make this dreamy dip. Most of it is probably already in your fridge or pantry!

• 1 cup sour cream (full fat for the best texture)
• 8 oz cream cheese, softened to room temperature
• ¾ cup finely diced dill pickles (about 6–8 pickle chips)
• 2 tablespoons pickle brine (the secret weapon — don’t skip this!)
• 1 tablespoon fresh dill, chopped (or 1 tsp dried dill in a pinch)
• 1 teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste

Step-by-Step Instructions

Ready? This is almost embarrassingly easy. Here we go!

1. Soften your cream cheese. This step is non-negotiable! Let your cream cheese sit at room temperature for at least 30 minutes before you start. Cold cream cheese = lumpy dip, and nobody wants that. You want it soft, smooth, and totally cooperative.
2. Beat the cream cheese until smooth. In a large mixing bowl, use a hand mixer or a sturdy spatula to beat the softened cream cheese until it’s completely smooth and creamy with no lumps.
3. Add the sour cream. Fold in your sour cream and mix until everything is fully combined and silky smooth. This is your beautiful creamy base!
4. Stir in the pickle brine. Pour in those 2 tablespoons of pickle brine and stir well. This is where the magic happens — the brine adds a sharp, tangy depth that you absolutely cannot get any other way. Trust the process.
5. Add the diced pickles. Fold in your finely diced pickles. The key word here is finely — you want small pieces so every single scoop is loaded with pickle flavor and you’re not fighting a giant pickle chunk. Chop them small and chop them well!
6. Season it up. Add the fresh dill, dried dill, garlic powder, and onion powder. Stir everything together until well combined. Give it a taste and add salt and pepper as needed.
7. Chill before serving. Cover the bowl with plastic wrap (or transfer to an airtight container) and refrigerate for at least 1 hour. This step lets all those flavors meld together and intensify — the dip gets noticeably better the longer it sits. Overnight? Even better.
8. Give it one final stir and serve! Before serving, give it a good stir, top with a little fresh dill and a few extra pickle slices for a pretty presentation, and watch it disappear.

Tips, Tricks & Ways to Make It Your Own

Pro Tips for the Best Dill Pickle Dip

• The brine is your best friend. Seriously, don’t toss that pickle juice! The 2 tablespoons of brine in this recipe add a layer of tangy, punchy flavor that makes people ask “wait, what IS that?” If you love extra tang, go ahead and add a third tablespoon. No regrets.
• Fine dice = better scoops. Take a little extra time to dice your pickles small. This way, every chip, every pretzel, every veggie spear gets a perfect mix of creamy base and pickle goodness in one bite. It’s all about the scoop-to-pickle ratio.