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Dill pickle dip is creamy and refreshing. Every bite is packed with chopped pickles, dill and has a briny kick. It’s perfect for barbecues, picnics, game day eats or just anytime snacking.
It can be made ahead of time and stashed in the refrigerator until you are ready for it. Dill pickle dip is great with a variety of dippers such as fresh carrots, celery stick, baby bell peppers, good thins, pretzel thins or rods, chips, crackers or slices of French bread.
This dip is great when used as a condiment on sandwiches. It adds pizzazz to burgers, chicken sandwiches and veggie wraps. It can easily be substituted for tartar sauce with fish and seafood. A dollop of dill pickle dip is great on baked potatoes.
Dill pickle dip is a crowd pleaser and is a great take along to family and friend get togethers.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Thickened plain non fat yogurt
- Light Miracle Whip
- Light Daisy sour cream
- Chopped dill pickles
- Dill pickle juice
- Chopped onion
- Dried dill
- Garlic powder
- Salt to taste
Making the Dip
- Thicken plain non fat yogurt overnight in the refrigerator.
- Chop the onion and pickles and set aside.
- Place the thicken plain non fat yogurt, light Miracle Whip and chopped onion into a mixing bowl and stir to combine.
- Add the chopped pickles, pickle juice and sour cream and stir to combine.
- Add the garlic powder and dried dill to the mix and stir to combine. Taste and add salt if needed. Give it a final stir and transfer to a a covered storage bowl.
- Refrigerate for several hours so the flavors can marry.
- Serve with your favorite fresh raw veggies or crackers. Refrigerate leftovers.
Serving Ideas
- You can serve dill pickle dip as an appetizer or snack with dippers.
- This dip pairs well with fresh crisp veggies such as cucumbers, celery sticks, baby carrots and baby bell peppers. Good thins, pretzel thins or rods, baked chips and crackers also work well with this dip.
- Dill pickle dip can be used as a condiment on burgers, chicken or fish sandwiches.
- A dollop of this dip is great on baked potatoes.
WW 0 pt per 1/8 recipe 2 pt entire recipe
Equipment
- Cutting board
- Chef knife
- measuring spoon
- mixing bowl
- Wooden spoon
- storage bowl
Ingredients
- 1¼ c thickened plain non fat yogurt
- 2 tsp light Miracle Whip
- 2 tbsp Daisy light sour cream
- 2 tbsp chopped onion
- ¾ c cup dill pickles
- 1 tbsp dill pickle juice
- ½ tsp garlic powder
- ¾ tsp dried dill
Instructions
- Place the plain non fat yogurt in a coffee filter lined strainer set inside of a bowl and refrigerate for several hours or overnight.
- Chop the onion and set aside.
- Drains and blot the dill pickles. Chop the dill pickles and set aside.
- Place the thickened plain plain fat yogurt, light Miracle Whip, light Daisy sour cream and chopped onion in a mixing bowl and stir to combine these ingredients.
- Add the chopped dill pickle and pickle juice to the mixture and stir to incorporate these ingredients.
- Add the garlic powder and dried dill to the mixture and stir to incorporate these ingredients. Taste the dip and adjust the seasonings and add salt if you think it is needed.
- Transfer the mixed dip to a covered storage container and refrigerate for at least 2 hr so the ingredients and marry.
- Transfer the dip to a serving bowl and serve with dippers of your choice.
- Refrigerate any leftover dip. It will keep in the refrigerate for 3-5 days. The whey will continue to separate out of the yogurt. You can stir it mix it back in or remove it by blot it with a paper towel.
