Summer is a time when fresh seasonal vegetables are plentiful at the farmers market and in the garden. My kids have no problem They eat their vegetables But our family enjoys it much more with a good dip. This dill pickle is creamy, tangy, and everything you want in a dip.
You may have seen the viral pickle dips spreading on social media. Although it looks delicious in the videos, it leans towards some ingredients that I’m not a fan of. The good news? You can easily make your own dill pickle recipe with cream cheese and all the good stuff, but with clean ingredients.
Dill pickles (but make them clean)
Pickle dip made with Grillo’s dill pickles is all the rage right now. And if you look at the ingredients list, it’s actually pretty clean. However, they are not available in every grocery store, and I prefer to use organic pickles whenever I can.
If you want to make your own food, fermentation is one of the best options. It’s full of naturally healthy probiotics and is great for gut health. You can also make a more traditional homemade pickle using organic ingredients at home. here My recipes For both.
Don’t have the time or desire to make pickles from scratch? The Babies brand from the refrigerator section is traditionally brewed and is a good alternative.
Dairy options
The main ingredients in the dip are cream cheese, sour cream, and Greek yogurt. It creates a smooth, creamy base for refreshing pickles. The cream cheese adds richness, the sour cream and yogurt add a little tang, and the yogurt adds some lightness to the dip.
I love dill pickles with Greek yogurt, but there are other recipes that make dill pickle dips with cheese. If you’re looking for a high-protein dip made with cottage cheese, you might like this Smoked salmon dip Or my country Radish dip.
Perhaps the biggest clean ingredient swap in this dill pickle recipe is the ranch dressing seasoning. Sure, you can pick up a package of ranch dressing at any grocery store, but it’s hard to find one without MSG, artificial flavors, and mysterious “spices.”
Years ago I came up with my own idea Ranch seasoning recipe. I will make a large batch and use it as needed for dips, meats, and pickles. You can also find a Ranch powder is ready here With very good ingredients if you prefer to buy it.
Tips for preparing pickle sauce
Shredding your own cheese may seem like an unnecessary step, but I think it’s worth it. Most shredded cheeses are coated with anti-caking agents like cellulose, which is basically sawdust (yes, really!). Often one of the kids will shred the cheese while I stir the rest of the sauce together.
In fact, this pickle dip gets better the longer it sits. Make it the night before the party and it will be even more delicious the next day. I like to keep a few extra pieces of bacon to sprinkle on top right before serving for extra crunch. It also keeps well in the refrigerator for up to 4 days.
You can also easily adjust the spice level in this dip. Reserve some of the jalapeño seeds if you like them spicier or add more hot sauce. Don’t like heat? Leave the chili out completely.
With pastured bacon, organic dairy, fresh seasonings, and probiotic pickles, this clean dill pickle is sure to be a hit!
Dill pickle dip
The viral pickle everyone is making… made clean with real food ingredients. There are no farm packages, no seed oils, and no additives. Ready in 10 minutes and gone even faster.
- 8 ounce Cream cheese (soften)
- ½ cup sour cream (full fat)
- ½ cup Greek full fat milk
- 1½ tablespoon Ranch dressing mix (homemade)
- 1½ Cups Dill pickles (finely chopped)
- 2 tablespoon Pickle juice (saved from a jar)
- 4 Green onions (thin slices)
- ½ cup Cheddar cheese (freshly shredded)
- 4 slices bacon (cooked crispy and crumbled)
- 1 Jalapeno (Optional, seeded and cut into small cubes)
- 1 teaspoon Hot sauce
- 1 teaspoon salt (or according to taste)
- ½ teaspoon Black pepper
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Add cream cheese, sour cream, and Greek yogurt to a large bowl. Beat together until smooth and creamy. A hand blender gives a fluffy texture, but a sturdy spoon works well too.
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Add ranch seasoning, hot sauce, salt, and pepper until completely combined.
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Add chopped pickles, pickle juice, scallions, shredded cheddar cheese, crumbled bacon, and jalapeños if using. Gently fold until everything is evenly distributed.
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Taste and adjust as desired. Add more pickle juice for extra flavor, more hot sauce for heat, or a pinch of salt if necessary. Keep in mind that the pickles are already salty, so go slow.
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Cover and refrigerate for at least an hour before serving to allow the flavors to blend.
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Transfer to a serving bowl. Garnish with additional bacon crumbs, chopped pickles, or sliced green onions.
Nutrition facts
Dill pickle dip
Amount Per Serving (1 Serving)
Calories 225
Calories from fat 171
% Daily Value*
fat 19 grams29%
Saturated fat 10 grams63%
Trans fats 0.02 grams
Polyunsaturated fats 1 gram
Monounsaturated fat 6 grams
Cholesterol 52 mg17%
Sodium 1005 mg44%
Potassium 154 mg4%
Carbohydrates 6 grams2%
Fiber 1 gram4%
Sugar 3 grams3%
protein 7g14%
Vitamin A 675 IU14%
Vitamin C 4 mg5%
Calcium 126 mg13%
iron 0.3mg2%
*Percent Daily Values are based on a 2,000 calorie diet.
- Serve with grain-free crackers, cucumber rings, carrot or celery sticks, or pork rinds.
- I also like to top the dip with some fresh dill for garnish and extra flavor.
More healthy dip recipes
If you’re looking for more clean dip recipes, try some of these!
What are some of your favorite dips to use or make? Leave a comment and let us know!
