This low carb dill pickle dip recipe is perfect for game day, parties, or Sunday afternoon snacking. Creamy-rich with chunks of dill pickle and red onion plus fresh dill for more dill flavor in every bite If you love dill pickles you’ll go crazy over this recipe.
For this recipe you’ll need: dill pickles, red onion, cream cheese, sour cream, fresh dill, garlic powder, jalapeno (optional), salt and pepper to taste
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Dill pickle dip has been on my radar for some time. First of all, it has everything I love… dill pickles, red onion, garlic, cream cheese… you know. All of the really awesome stuff we get to eat on low carb. Second I was relatively sure it was naturally low carb or could be easily made low carb.
I was right. Just under 1g carb per two tablespoon serving. In fact, the whole bowl will only cost you 21.5g carbs. I say this because the first time I made it I literally ate the whole bowl.
Darn good thing I wasn’t counting calories or fat.
The thing about it is that I LOVE the spicy kosher dills. You know, the ones with the red peppers stuffed in the bottom of the jar? Dill pickle dip just didn’t have that spiciness that I love. Even using the spicy dill pickles didn’t do it — the flavors got lost in the cream cheese mixture.
I tried a couple of different things but the jalapeno is what I liked best. The dip has just enough heat to make your lips tingle a tiny bit. You can leave it out altogether if you want but try it my way once, though.
I like this dill pickle dip smeared on celery. It’s so good melting across a hot hamburger patty (90% lean black angus, grass-fed…thank you very much). I like it on a spoon and, if I am very honest, I like it on anything. It’s super yummy.
You might not want to think about this but Fall is on its way. I had one kiddo go back to school last week, two are headed back at the end of this week, and one starts next week. Four kids. Four schools. Four different directions.
One frazzled mom.
With Fall comes football, followed by basketball, followed by whatever-else-ball. All of that strenuous yelling at the television burns thousands of calories, I’m sure. Therefore snacks are required.
That’s my story and I’m sticking to it.
Everyone loves this. Usually my family stays completely away from my low carb creations. I cook meals for them and I cook separately for myself. That’s why most of the recipes here are 1 or 2 servings. Anyway, this was NOT something they stayed away from. It was like hungry hungry hippos. Gone in seconds and an empty bowl just sat in the middle of the table.
Someone may have licked it.
Letting the dip sit on the counter for a half hour or in the fridge for a longer period of time lets the flavors mix and blend. You don’t absolutely HAVE to do it but I think it tastes better.
Keep a batch of this around this fall. You never know what you’re going to need it.
Just the Cheese crackers are amazing with this pickle dip… I got them at Costco one time and I am kind of addicted to them. Crunchy, salty goodness.
Table of Contents
Low Carb Dill Pickle Dip Recipe
Here’s that low carb dill pickle dip recipe!
Dill Pickle Dip Recipe -Low Carb Game Day Goodness
- 8- ounces cream cheese softened
- 1/4 cup sour cream
- 1/3 cup dill pickle juice
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh dill or 1-1/2 teaspoons dried dill weed, minced
- 2 cups diced dill pickles dice as small or chunky as you like
- 1/3 cup diced red onion
- 1 jalapeno I cut it up and add it to the food processor with the cream cheese, seeded and finely chopped
- Salt and Pepper as needed
- Add the cream cheese, sour cream, pickle juice, and garlic powder to the bowl of a food processor.
- Add in the cut up jalapeno if you want it to be shredded rather than in small pieces.
- Pulse until all the ingredients are completely mixed.
- Spoon into a bowl.
- Stir in the fresh dill, dill pickles, red onion, and jalapeno if you didn’t add it in step 2.
- Taste and add salt and pepper as needed.
- Use more pickle juice to thin the dip out a bit more, if desired.
- Let stand at least 30 minutes before serving.
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Pickle Dip Nutrition Info
Serving size – 2 tablespoons