rewrite this title Dill Pickle Dip Recipe (With Clean Ingredients)

Summer is a time where fresh, seasonal veggies are abundant at the farmer’s market and in the garden. My kids have no problem eating their veggies, but our family enjoys them so much more with a good dip. This dill pickle dip is creamy, tangy, and everything you’d want in a dip. 

You might have seen the viral pickle dips going around on social media. While they do look delicious in the videos, they lean towards some ingredients I’m not a fan of. The good news? You can easily make your own dill pickle dip recipe with cream cheese and all of the good stuff, but with clean ingredients. 

Dill Pickle Dip (But Make it Clean)

Pickle dip made with Grillo’s dill pickles is all the vibe right now. And if you look at the ingredients list, it’s actually pretty clean. However, they’re not at every grocery store, and I prefer to use organic pickles whenever I can. 

If you’re up to making your own, fermented is hands down one of the best options. They’re naturally bubbling with healthy probiotics and are great for gut health. You can even make a more conventional homemade pickle with organic ingredients at home. Here are my recipes for both.

Don’t have the time or desire to make pickles from scratch? Bubbies brand from the refrigerator section is traditionally fermented and a good alternative. 

Dairy Options

The main ingredients in the dip are cream cheese, sour cream, and Greek yogurt. They create the smooth, creamy base for the tangy pickles. Cream cheese adds richness, sour cream and yogurt add a little tang, and the yogurt gives some lightness to the dip. 

I love this dill pickle dip with Greek yogurt, but other recipes make their dill pickle dip with cottage cheese. If you’re looking for a high protein dip made with cottage cheese, then you might like this smoked salmon dip or my radish dip. 

Probably the biggest clean ingredient swap in this dill pickle dip recipe is the ranch dressing seasoning. Sure you can grab a packet of ranch seasoning at any grocery store, but it’s hard to find one without MSG, artificial flavors, and mystery “spices.”

Years ago I came up with my own ranch seasoning recipe. I’ll make a big batch and use it as needed for dips, meats, and this pickle dip. You can also find a premade ranch powder here with pretty good ingredients if you prefer to buy it. 

Tips For Making Pickle Dip

Shredding your own cheese may seem like an unnecessary step, but I think its worth it. Most shredded cheese blends are coated in anti-caking agents like cellulose, which is basically sawdust (yes, really!). Often one of the kids will shred the cheese while I’m stirring together the rest of the dip. 

This pickle dip actually gets better the longer it sits. Make it the night before a party and it’ll be even more flavorful the next day. I like to save some extra bacon bits to sprinkle on top right before serving for extra crunch. It also keeps well in the fridge for up to 4 days.

You can also easily adjust the spice level in this dip. Keep some of the jalapeno seeds in if you like it more spicy or add more hot sauce. Don’t like the heat? Leave the hot peppers out completely. 

With pasture-raised bacon, organic dairy, fresh spices, and probiotic pickles, this clean dill pickle dip is sure to be a hit!

More Healthy Dip Recipes

If you’re looking for even more clean dip recipes, give some of these a try!

What are some of your favorite dips to use or make? Leave a comment and let us know!