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This Pickle Dip is creamy, savory, loaded with fresh herbs, and comes together in just 20 minutes. It’s the perfect quick and easy appetizer for summer parties, pool days, or backyard hangs. My ideal summer spread would be this dip, my grinder sandwich and a pitcher of watermelon margaritas.
Summer has been whispering in our ears here in Los Angeles, which means I’ve officially entered snack-platter season. I’m talking about big bowls of dip (like my caramelized shallot dip), salty chips, cold drinks, and easy recipes that don’t require turning on the oven. If you’re a savory snack lover like me, this Pickle Dip belongs on your table. Imagine this dip piled onto a silver platter with kettle-cooked ruffle chips on the side and maybe an Aperol spritz in hand? I mean, that sounds like peak summer behavior to me, and Iโm ready to make that my reality.
Ingredients Youโll Need for Pickle Dip
- Dill pickles – The star of the show. I love using Grillo’s pickles because they’re extra crunchy and perfectly salty.
- Greek yogurt and mayonnaise – This combination creates a creamy base that’s rich without feeling too heavy.
- Jalapeรฑo and pepperoncini – These add brightness and a gentle kick of heat.
- Fresh herbs – Dill, parsley, green onions, and chives make every bite taste fresh and vibrant.
- Colby Jack cheese – Adds richness and texture while helping thicken the dip to achieve the scoopable texture I love.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Pickle Dip
- Chop up the ingredients.
- Add the veggies and herbs to a bowl.
- Mix in the yogurt and mayo. Then add the cheese.
- Season with salt and pepper to taste. Use the Grillo’s pickles container to store the dip and chill.
- Garnish with chopped chives and serve with crinkle-cut chips.
Quick Tips for the Best Pickle Dip
Dice everything small. Smaller pieces create a better texture and ensure you get a little bit of everything in each bite.
Let the dip chill before serving. Even 30 minutes in the refrigerator helps the flavors meld together.
Adjust the heat level. Leave the jalapeรฑo seeds in for more spice or remove them for a milder dip.
Use sturdy chips. Kettle-cooked or crinkle-cut potato chips hold up best to the thick, creamy dip. Plus I just love the extra crunch!
Make-Ahead & Storage
Make Ahead: Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve.
Storage: Store leftovers in the Grillo’s Pickles container or an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, it’s very normal for a little liquid to separate during storage.
If you tried this Pickle Dip recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Pickle Dip
Equipment
- silicone spatula
Ingredients
- 1ยผ cup greek yogurt
- ยพ cup mayonnaise
- 2 cups diced Grilloโs dill pickles, (from about 12 spears)
- 1 jalapeno, small diced
- ยผ cup chopped pepperoncini
- 6 green onions, chopped
- 3 tablespoons chopped dill
- 4 tablespoons chopped parsley
- ยพ teaspoon onion powder
- 1 teaspoon garlic powder
- black pepper, to taste
- 1ยฝ cups shredded colby jack cheese
- Chives, minced, as garnish
- kosher salt, to taste
Instructions
- This recipe is super easy. Get a medium bowl and mix everything together except for the cheese.
- Once everything is combined, fold in the cheese. Add salt to taste. I only added a pinch since everything in the dip is already salted. Chill the pickle dip until ready to serve.
- Serve the pickle dip with lots of chopped chives on top and crinkle chips!
Notes
Quick Tips
Dice everything small. Smaller pieces create a better texture and ensure you get a little bit of everything in each bite. Let the dip chill before serving. Even 30 minutes in the refrigerator helps the flavors meld together. Adjust the heat level. Leave the jalapeรฑo seeds in for more spice or remove them for a milder dip. Use sturdy chips. Kettle-cooked or crinkle-cut potato chips hold up best to the thick, creamy dip. Plus I just love the extra crunch!Make Ahead & Storage
Make Ahead: Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve. Storage: Store leftovers in the Grillo’s Pickles container or an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, it’s very normal for a little liquid to separate during storage.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
