This Keto Dill Pickle Dip is the one I make when I need a party appetizer that disappears fast without any actual effort. Cream cheese and sour cream carry the base, chopped pickles and pickle juice bring the tang, and fresh dill ties the whole thing together.
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I keep this on rotation for game days and get-togethers, since it comes together in one bowl with a hand mixer and no cooking involved. It’s even better after a chill in the fridge, so it’s an easy make-ahead if you’re prepping a spread the day before.
Just double-check your pickles for added sugar before you buy them. Some brands sneak it in where you wouldn’t expect it.
Chef Jenn’s Take on Keto Dill Pickle Dip
A lot of pickle dips taste like plain cream cheese with a few pickle chunks stirred in, more filler than flavor. Getting real pickle flavor throughout the dip, not just in scattered bites, takes more than just tossing chopped pickles into the base.
Mixing pickle juice directly into the cream cheese base, not just stirring in chopped pickles, is what actually gets that tang throughout every bite instead of leaving it concentrated in a few spots. Chilling for at least 30 minutes afterward lets that flavor settle in even further before it hits the table.
What You’ll Love About Keto Dill Pickle Dip
- It comes together in one bowl with a hand mixer, so cleanup is basically nonexistent.
- It’s even better made a day ahead, which takes one thing off your plate on the actual day of a party.
- Real dill pickle flavor runs through every bite instead of sitting in a few scattered chunks, so it doesn’t taste like an afterthought.
Ingredients
- Cream cheese – Full fat, softened at room temperature for an hour or microwaved in short bursts, so it beats up smooth instead of lumpy.
- Sour cream – Full fat for the best texture and creaminess.
- Dill pickles – Chopped small and even so the flavor spreads through every bite.
- Dill pickle juice – Double-check the label for added sugar before buying.
- Fresh dill – Fresh only, dried dill won’t give you the same flavor here.
- Garlic powder
- Onion powder
- Salt – Taste first, since pickles vary a lot in saltiness and you may need less than you think.
- Black pepper
How to Make Dill Pickle Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Beat the softened cream cheese with a hand mixer until smooth. Add the sour cream and pickle juice, and mix until fully combined and creamy.
Stir in the chopped pickles, fresh dill, garlic powder, onion powder, salt, and pepper until everything is evenly distributed.
Cover and refrigerate for at least 30 minutes to let the flavors develop. Give it a quick stir before serving, and garnish with extra fresh dill or pickle slices if you like.
Make It A Meal
I put this out alongside Deviled Eggs with Bacon and Crab Rangoon Dip for a full party spread with low-carb dippers to match. If you want another dip in the mix, Green Goddess Dressing works well as a second dip for raw vegetables on the same table.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving again. This doesn’t freeze well, the texture changes once thawed.
Frequently asked questions
This usually comes from too much pickle juice added at once. Start with a smaller amount, taste, and add more only if you want it thinner, since it’s easier to thin the dip out than to fix one that’s too loose.
Yes, stir in chopped pickled jalapeños or a dash of hot sauce along with the pickles for extra heat.
Look at the label for added sugar. Some pickle brands include it even though you wouldn’t expect a savory pickle to need sweetener.
Yes, and it’s actually better that way. The flavors deepen the longer it chills, so making it the day before serving works well.
Add Preferred SourceKeto Dill Pickle Dip
Ingredients
- 8 ounces cream cheese
- ½ cup sour cream
- ¾ cup dill pickles chopped
- ¼ cup dill pickle juice
- 1 tablespoon fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Beat the softened cream cheese until smooth using a hand mixer. Add the sour cream and pickle juice, then mix until well combined and creamy.
- Stir in the chopped pickles, fresh dill, garlic powder, onion powder, salt, and pepper. Make sure everything is evenly distributed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors develop.
- Give it a quick stir before serving. Garnish with extra fresh dill or pickle slices if desired.
Notes
Recipe Card Tips
- Mix the pickle juice into the cream cheese base first, rather than just stirring in chopped pickles. It spreads the tang through every bite instead of leaving it in scattered pockets.
- Taste before adding salt. Pickles vary a lot in saltiness, and salty dippers add even more, so it’s easy to oversalt if you don’t check first.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
