This dill pickle ranch dip was made for crackers and summer gatherings. Creamy, tangy, crunchy, and loaded with bacon and cheddar, it’s easy to make ahead and always a crowd-pleaser.
I’ve never met a pickle I didn’t like, but dill pickles will always be my favorite. The Polish low-salt kind, crisp, garlicky, and full of fresh dill, are the ones I keep coming back to. I grew up in Poland where pickles are serious business, so turning that flavor into a creamy party dip just made sense. It’s the kind of appetizer that works for summer holidays, game day, potlucks, or honestly any excuse to put out chips and watch it disappear.
Watch the recipe video
Let me walk you through it in my easy step-by-step VIDEO, or follow along on YouTube!
Ingredients
If you love pickles, this dip is a very good place to start. It’s easy to make and every scoop has tons of flavors!
For this version, I blend cream cheese, sour cream, Greek yogurt, and a splash of pickle brine for a base with enough tang to keep everything balanced. Chopped dill pickles bring the crunch, while ranch seasoning adds another layer of flavor.
I also like adding jalapeños for a little heat, plus fresh dill for a brighter finish. Cheddar and crispy bacon make it feel extra loaded.
How to serve it
This one is made for potato chips, crackers, pretzels, and fresh vegetables.
But I also love it with schnitzel and a potato salad, grilled pork chops, fish and chips, cooked salmon, or spread onto sandwiches.
For extra crunch on top, add crushed pickle-flavored chips, scallions, more bacon, and extra chopped pickles.
If you’re building a whole dip situation, my whipped feta dip with hot honey, cottage cheese dip, and dirty martini dip are all worth adding to the table too.
Make ahead
You can make this dip up to 1 or 2 days ahead. The pickle flavor gets even better as it sits, which makes it perfect for parties and potlucks.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Loaded Dill Pickle Ranch Dip
Ingredients
- 1 ½ cups Greek yogurt - or Skyr yogurt
- 8 oz cream cheese
- ½ cup sour cream
- ¾ cup dill pickles - chopped
- 4 tbsp pickle brine
- 1 tbsp pickled jalapeños - minced
- 1 cup cheddar - grated
- 6 slices cooked bacon - crumbled
- 2 tbsp fresh dill - chopped
- 2 tbsp ranch seasoning
- scallions - for serving
Instructions
- Add the yogurt, cream cheese, sour cream, and pickle brine to a food processor. Blend until smooth.
- Finely chop the pickles and jalapeños. Chop the dill.
- Transfer the whipped yogurt mixture to a bowl. Add the chopped pickles, jalapeños, ranch seasoning, cheddar, bacon, and dill, then stir to combine. Season with salt and pepper to taste.
- Chill for at least 15 minutes before serving. Garnish with fresh dill, extra bacon, chopped pickles, and scallions, then serve with chips or crackers. Enjoy!
Video
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