Name: Yogurt Pickle Dip
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 3 Cups
Ingredients: For the Pickle Dip; 2 tablespoons smooth, unsweetened almond butter; 2 cups plain, unsweetened, whole-milk Greek yogurt; 2 tablespoons almond flour; 2 cloves garlic, finely minced; 3 tablespoons pickle brine, plus more to taste; 1 tablespoon extra-virgin olive oil; ¼ teaspoon fine sea salt; ½ teaspoon ground white pepper; 1 teaspoon pickled dill seed, drained from the jar; ½ cup dill pickles, cut into ¼-inch dice, plus extra for garnish; Fresh dill

Appetizers

Yogurt Pickle Dip

Author: Mary DiSomma

If you’re a pickle lover, this pickle dip is about to become your new favorite shareable. I always love to put something a little unexpected on the table. This interesting (and delicious!) pickle dip delivers. It’s creamy, bright, and just a little tangy from the pickle brine. It also has a subtle nutty note from the almond butter—it might sound odd right now, but trust me, it tastes really good!

In my experience, even people who don’t like pickles end up enjoying this unique snack dip. It’s lighter than your typical dill pickle dip recipe, super easy to make, and perfect for entertaining. Whether it’s game day or a casual get-together, your snack situation just got elevated.

Ingredient Tips

The secret to a great pickle dip recipe really comes down to the pickles. Luckily, you’re not looking for a separate product that’s just pickled dill. Just look for classic kosher dill pickles that still have the dill seeds in the jar. They may not look important, but those little seeds add an extra layer of flavor that really makes this dip shine.

Brands like Suckerpunch or Dietz & Watson are great options if you can find them. That said, don't stress if you can’t. You can still make this dill pickle dip, and it will still be delicious. Just add a little extra chopped pickle or an extra splash of brine to boost the flavor if you like.

You need plain, unsweetened Greek yogurt for this pickle dip because it’s thick, creamy, and tangy. Most importantly, it’s unsweetened. The goal is a rich, scoopable texture—the kind that holds up to chips and doesn’t slide right off. If you attempt to use regular yogurt instead of Greek yogurt, you will get a totally different result—your dip will be watery, less flavorful, and not very scoopable.

Preparation + Preservation Tips

Stored in an airtight container, this pickle dip will keep for about 3 to 4 days in the refrigerator. I think it tastes best on the second day when it’s still fresh, but the flavors have had some time to meld. Just give it a quick stir before serving!

Personally, I like this as a dip for chips. Potato chips are a natural fit and a great pairing. But it’s also delicious with fresh veggies like cucumbers, carrots, and celery. You can also serve it with crackers or flatbread, pretzels, or even spooned over some roasted or boiled potatoes. This is one of those chip and dip recipes that also works as a spread or a side.

Extra Tips

Don’t get me wrong—I love a classic ranch dressing for dipping (especially for fresh veggies)! But I also love cooking, and I LOVE to impress my guests. You could help me make this a viral pickle dip recipe, or you could try one of these other amazing options—all of them will keep your guests coming back for just one more scoop.

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