Ranch Dill Pickle Dip Recipe

Course: Appetizer, appetizer/dip

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Calories: 64kcal

Dill pickle dip is a creamy, 5-minute dip that's perfect for any party.

Whisk the sour cream, pickle juice, ranch seasoning, parsley, dill, granulated garlic, granulated onion, and celery salt together in a medium bowl.
16 ounces sour cream, ¼ cup pickle juice, 1 ounce ranch seasoning, 1 tablespoon minced fresh parsley, 2 teaspoons minced fresh dill, ½ teaspoon granulated garlic, ½ teaspoon granulated onion, ¼ teaspoon celery salt
Add the diced pickles and stir to combine.
1 cup finely diced dill pickles
Serve the dip with chips, pretzels, or crudite.

You can use plain Greek yogurt instead of sour cream.
While I don't recommend leaving out the dill, you can definitely add other herbs, such as chives or scallions.
You can leave out the garlic, onion, and celery salt if you don't have them.
To make this dip spicy, use hot and spicy pickles or add ¼-½ cup of finely chopped jalapeños!
Do not leave this dip outside of refrigeration for more than 2 hours.

Storage: Store ranch dill pickle dip in an airtight container in the refrigerator for up to 3 days.