Tasty Dip Made With Fresh Natural Ingredients

Summer is a time when 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.

Dill Pickle Dip Recipe

Pickle dip made with Grillo’s dill pickles is popular right now, and its ingredients list is relatively clean. However, they’re not available at every grocery store, and I prefer to use organic pickles whenever possible.

If you’re up to making your own pickles, fermented is a great option. They’re naturally rich in healthy probiotics and are great for gut health. You can also make conventional homemade pickles with organic ingredients at home.

Bubbies brand pickles from the refrigerator section are traditionally fermented and a good alternative if you don’t have the time or desire to make pickles from scratch.

Main Ingredients

The main ingredients in the dip are cream cheese, sour cream, and Greek yogurt. They create a 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 use cottage cheese instead. If you’re looking for a high-protein dip made with cottage cheese, you might like this smoked salmon dip or my radish dip.

One of the biggest clean ingredient swaps in this dill pickle dip recipe is the ranch dressing seasoning. Many store-bought ranch seasonings contain MSG, artificial flavors, and mystery “spices.” I came up with my own ranch seasoning recipe years ago, and you can also find premade ranch powder with good ingredients if you prefer to buy it.

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

Preparing the Dip

To make the dip, add 8 ounces of cream cheese, ½ cup of sour cream, and ½ cup of plain whole milk Greek yogurt to a large bowl. Beat them together until smooth and creamy. Then, stir in 1½ tablespoons of ranch dressing mix, 1 teaspoon of hot sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper until fully combined.

Add 1½ cups of finely chopped dill pickles, 2 tablespoons of pickle juice, 4 thinly sliced green onions, ½ cup of freshly shredded cheddar cheese, 4 slices of cooked crispy bacon, and 1 seeded and finely diced jalapeno (if using). Fold gently until everything is evenly distributed.

Taste and adjust as desired. You can add more pickle juice for extra tang, more hot sauce for heat, or a pinch more salt if needed. Keep in mind that the pickles are already salty, so go slow.

Cover and refrigerate the dip for at least 1 hour before serving to allow the flavors to meld. Transfer it to a serving bowl and garnish with extra bacon crumbles, chopped pickles, or sliced green onion.

This dill pickle dip actually gets better the longer it sits. You can make it the night before a party, and it’ll be even more flavorful the next day. You can also easily adjust the spice level in this dip by keeping some of the jalapeno seeds in if you like it more spicy or adding more hot sauce.

With pasture-raised bacon, organic dairy, fresh spices, and probiotic pickles, this clean dill pickle dip is sure to be a hit. It’s ready in 10 minutes and is perfect for serving with grain-free crackers, cucumber rounds, carrot sticks, celery, or pork rinds.

I also like topping the dip with some fresh dill for garnish and extra flavor. If you’re looking for even more clean dip recipes, you can try making a healthy homemade French onion dip, similar to a healthy Italian chopped chicken salad.

For those interested in the nutritional content, one serving of this dip contains 19g of fat, 52mg of cholesterol, 1005mg of sodium, and 7g of protein. The nutritional values are based on a 2000 calorie diet.