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Dill Pickle Yogurt Dip

A creamy, tangy, and healthy appetizer made with a protein-packed Greek yogurt base, loaded with crunchy dill pickles, fresh herbs, and savory spices. Perfect for chips and veggies!
Print Recipe
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 1.5 cups Plain Greek Yogurt Whole milk or 2% recommended for best texture
  • 1 cup Dill Pickles Finely chopped (use refrigerated Kosher dills)
  • 2 tablespoons Pickle Brine Juice straight from the pickle jar
  • 2 tablespoons Fresh Dill Minced (or 2 tsp dried dill weed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 pinch Salt To taste
  • 1/4 teaspoon Black Pepper Freshly ground

Equipment

  • Mixing bowl
  • Chef's knife
  • Cutting board

Method
 

  1. Lightly pat the whole dill pickles dry with a paper towel, then finely chop them until you have 1 cup.
  2. In a medium mixing bowl, combine the plain Greek yogurt, pickle brine, garlic powder, onion powder, and black pepper. Stir until smooth.
  3. Fold in the chopped dill pickles and minced fresh dill until evenly distributed.
  4. Taste the dip and adjust the seasoning, adding salt or an extra splash of pickle juice if desired.
  5. Cover the bowl tightly and refrigerate for at least 1 hour (ideally 2-4 hours) to allow the flavors to meld and develop.
  6. Give the dip a quick stir before serving. Garnish with a sprig of fresh dill and extra chopped pickles.
  7. Serve chilled with potato chips, pretzels, or fresh vegetable sticks.

Notes

Do not use sweet pickles or sweet relish for this recipe; the flavor profile requires the savory, vinegary bite of Kosher dill pickles. If the dip gets watery in the fridge over the next few days, simply stir it back together.