Pickle dip is cream cheese and sour cream loaded with chopped dill pickles, fresh dill and a splash of pickle brine. It takes ten minutes, gets better in the fridge, and disappears at every party. The idea isn't new, but a version of it went viral in 2026, and nobody seems to know who started it. Here is a simple recipe, plus a twist that makes it more savory: swap half the pickles for chopped pickled crimini mushrooms.
What goes in pickle dip
Almost every pickle dip recipe follows the same pattern:
- A creamy base of two parts sour cream to one part cream cheese. Greek yogurt can stand in for some of the sour cream.
- Chopped dill pickles, drained well so the dip doesn't go watery.
- Pickle brine, a tablespoon or two, for the sharp, salty kick.
- Fresh dill, plus garlic and onion powder, or a little dry ranch seasoning.
- Optional extras: shredded sharp cheddar, crumbled bacon, sliced green onions, chopped jalapeño.
The pickled mushroom twist
Replace half the chopped pickles with chopped pickled mushrooms, and use their brine in place of pickle brine. You keep the tang, and you get a meaty, savory bite that pickles alone don't have. Our pickled crimini are the best fit: firm whole caps in white wine vinegar with garlic and thyme, which chop neatly and stay firm in the dip. For an even more dill-forward dip, use pickled white shimeji, whose brine has dill in it.
"The mushrooms still have a bite to them and don't have that canned texture at all."
— Julia R., Golden Grove customer
Pickle dip recipe
Makes about 2½ cups, enough for 6 to 8 people. 15 minutes, plus at least 1 hour in the fridge.
Ingredients
- 4 oz (115 g) cream cheese, softened
- 1 cup (240 g) sour cream, or half sour cream and half Greek yogurt
- 1 cup finely chopped dill pickles, well drained (or ½ cup pickles and ½ cup chopped pickled crimini)
- 1½ tbsp pickle brine (or mushroom brine)
- 2 to 3 tbsp chopped fresh dill
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Black pepper
- ½ cup shredded sharp cheddar (optional)
Method
- Beat the cream cheese in a bowl until smooth.
- Stir in the sour cream, brine, garlic powder, onion powder and a good grind of pepper.
- Pat the chopped pickles (and mushrooms, if using) dry on paper towel, then fold them in with the dill and the cheddar.
- Taste. Add more brine for tang; it rarely needs salt.
- Cover and chill for at least 1 hour, ideally several, so the flavors come together. Stir and top with extra dill before serving.
Pickle dip variations
Fried pickle dip
Toast a cup of panko in a few tablespoons of butter until golden and scatter it over the top just before serving, for the crunch of a fried pickle.
Ranch pickle dip
The viral version: use a packet of dry ranch seasoning in place of the garlic and onion powder, and stir in cheddar and bacon bits.
Spicy pickle dip
Add a finely chopped jalapeño and a few dashes of hot sauce, or use spicy pickles.
Pickled mushroom dip
Go all the way: use 1 cup of chopped pickled crimini instead of the pickles, swap the dill for fresh thyme, and add a little finely grated Parmesan. A party dip that tastes like more than the sum of its parts.
What to serve with pickle dip
- Thick-cut potato chips or kettle chips
- Pretzels, crackers or bagel chips
- Carrot, celery, cucumber and bell pepper sticks
- Tortilla chips
- Pickle spears, for the truly devoted
On a game day spread, put it next to a bowl of pickled mushrooms and a relish tray.
Make it ahead
- Make it the day before. It is better after several hours in the fridge and keeps 3 to 4 days, covered.
- Drain the pickles well. Wet pickles are why pickle dip goes runny. Stir it before serving if a little liquid gathers.
- Keep it cold. Don't leave it out for more than two hours, or one hour above 90°F. For a long party, set out half and refill from the fridge.
Pickle dip questions
What do you eat with pickle dip?
Potato chips are the classic. Pretzels, crackers and raw vegetables like carrots, celery and bell peppers work too.
How long does pickle dip last?
3 to 4 days in a covered container in the fridge.
Can you make pickle dip ahead of time?
Yes, and you should. A few hours, or overnight, in the fridge gives the dill and brine time to flavor the whole dip.
Why is my pickle dip runny?
Usually wet pickles. Pat them dry before folding them in, and use cream cheese rather than all sour cream for a firmer dip.
What is Texas Roadhouse pickle dip?
Texas Roadhouse serves its fried pickles with ranch or a Cajun horseradish sauce for dipping. The restaurant doesn't publish its recipe.
The short version
Two parts sour cream to one part cream cheese, a cup of well-drained chopped pickles, brine, dill, and a few hours in the fridge. For a more savory dip, swap half the pickles for pickled crimini. Want more ways to use a jar? See what to do with pickled mushrooms.