Quick Bacon Dill Pickle Dip

I didn’t grow up eating a lot of dips at parties—my mom was more of a cheese-and-crackers person. But when I went to my first potluck after college, I discovered that dips are basically the stars of any get-together. People crowd around them. They come back for seconds and thirds.

The thing about a good dip is that it needs layers of flavor. You can’t just mix mayo with one thing and call it done. This bacon dill pickle dip hits all the right notes—tangy from the pickles and pickle juice, savory from the bacon and cheese, and packed with herbs that make it taste way more complicated than it actually is. Plus, you just stir everything together in one bowl. No cooking required except for the bacon, and honestly, I usually just grab pre-cooked bacon bits from the store and nobody knows the difference.

What Kind of Dill Pickles Should I Use?

For this dip, you’ll want to grab a jar of good quality dill pickles from the refrigerated section or shelf-stable aisle at your grocery store. Kosher dill pickles or classic dill spears both work great – just make sure they’re the traditional dill flavor and not bread and butter or sweet pickles, which would throw off the savory taste of this dip. When you’re chopping them up, try to dice them pretty finely so you get pickle flavor in every bite without big chunks that might make the dip watery. If your pickles seem extra juicy, you can pat them dry with a paper towel before adding them to keep your dip from getting too thin.

Options for Substitutions

This dip is pretty forgiving, so feel free to make these swaps based on what you have in your kitchen:

• Mayonnaise: You can replace half or all of the mayo with Greek yogurt for a lighter version. Just keep in mind the dip will be a bit tangier and less rich.
• Sour cream: Cream cheese works great here – just soften it first and mix it well so there aren’t any lumps. You can also use plain Greek yogurt for a healthier twist.
• Fresh vs. dried herbs: If you have fresh dill, use 3 tablespoons instead of the dried version. Same goes for parsley and chives – triple the amount if using fresh.
• Bacon: Turkey bacon or even crispy prosciutto can stand in for regular bacon. Vegetarians can skip it entirely or try coconut bacon for a smoky crunch.
• Cheddar cheese: Monterey Jack, pepper jack, or even Swiss cheese work well. Just stick with something that melts nicely and has good flavor.
• Dill pickles: Bread and butter pickles will make the dip sweeter, while kosher dills keep it more savory. Just adjust the pickle juice accordingly to match your pickle choice.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this dip is serving it right away, but letting it chill in the fridge for at least 2 hours (or overnight) allows the flavors to blend together and taste much better.

Another common error is using limp, undercooked bacon – make sure your bacon is crispy and well-drained on paper towels before crumbling it, otherwise you’ll end up with chewy bits and excess grease in your dip.

Don’t forget to finely chop those pickles instead of leaving them in large chunks, as bigger pieces can make the dip watery and harder to scoop.

Finally, taste before adding any extra salt since the bacon, cheese, and pickles already bring plenty of saltiness to the party.

What to Serve With Bacon Dill Pickle Dip?

This dip is perfect for your next party or game day spread, and it pairs well with just about any crunchy dipper you can think of. I love serving it with thick-cut potato chips, ridged chips, or kettle-cooked varieties that can handle the creamy, chunky texture. Fresh veggies like celery sticks, carrot sticks, and bell pepper strips are great if you want something a bit lighter, and they really complement the tangy pickle flavor. You can also set out some crackers like Ritz or buttery round crackers, or even pretzel chips for a salty crunch that goes perfectly with the bacon and cheese.

Storage Instructions

Store: Keep your bacon dill pickle dip in an airtight container in the fridge for up to 4 days. The flavors actually get better after sitting for a few hours, so making it the night before a party is a great idea. Just give it a quick stir before serving since some liquid might separate.

Make Ahead: This dip is perfect for making ahead! You can prep it up to 2 days in advance, which makes party planning so much easier. I like to mix everything except the bacon and let it chill overnight, then stir in the bacon right before serving so it stays crispy.

Serve: Always serve this dip cold, straight from the fridge. If it’s been sitting out at room temperature for more than 2 hours, it’s best to toss it since it contains mayo and sour cream. Pair it with crackers, veggies, or chips for the perfect snack.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 25-30 g
• Fat: 170-185 g
• Carbohydrates: 20-25 g

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 tablespoons pickle juice
• 1 1/4 tablespoons dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup cooked bacon bits (1/4-inch pieces)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup finely diced dill pickles

Step 1: Build the Creamy Herb Base

• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 tablespoons pickle juice
• 1 1/4 tablespoons dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Worcestershire sauce

In a medium bowl, whisk together the mayonnaise and sour cream until smooth and well combined.

Add the pickle juice, dried dill, garlic powder, onion powder, dried parsley, dried chives, freshly ground black pepper, smoked paprika, and Worcestershire sauce.

Stir everything together until the seasonings are evenly distributed and no lumps remain.

I like to taste the mixture at this point to check if the flavors are balanced—you want the dill and pickle to be prominent but not overpowering.

Step 2: Fold in Texture and Flavor

• creamy herb base from Step 1
• 1/2 cup cooked bacon bits
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup finely diced dill pickles

Gently fold the cooked bacon bits, shredded cheddar cheese, and finely diced dill pickles into the creamy herb base from Step 1.

Use a rubber spatula and fold rather than stir to keep the ingredients evenly distributed without crushing the bacon or pickles.

Taste the dip and add a pinch of salt if needed—the bacon and cheese are already salty, so you likely won’t need much.

I prefer to let the dip chill in the refrigerator for at least 30 minutes before serving so the flavors can meld together and the texture becomes richer.

Step 3: Serve and Enjoy

Transfer the bacon dill pickle dip to a serving bowl.

Serve with your choice of crackers, potato chips, bread slices, or fresh vegetable sticks like celery.

The dip can be served chilled or at room temperature depending on your preference.

Quick Bacon Dill Pickle Dip

Delicious Quick Bacon Dill Pickle Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 3.5 cups of dip

Calories 1775 kcal

Ingredients

  

• 1 cup mayonnaise
• 1 cup sour cream
• 1 1/2 tablespoons pickle juice
• 1 1/4 tablespoons dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup cooked bacon bits (1/4-inch pieces)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup finely diced dill pickles

Instructions

 

• In a medium bowl, whisk together the mayonnaise and sour cream until smooth and well combined. Add the pickle juice, dried dill, garlic powder, onion powder, dried parsley, dried chives, freshly ground black pepper, smoked paprika, and Worcestershire sauce. Stir everything together until the seasonings are evenly distributed and no lumps remain. I like to taste the mixture at this point to check if the flavors are balanced—you want the dill and pickle to be prominent but not overpowering.
• Gently fold the cooked bacon bits, shredded cheddar cheese, and finely diced dill pickles into the creamy herb base from Step 1. Use a rubber spatula and fold rather than stir to keep the ingredients evenly distributed without crushing the bacon or pickles. Taste the dip and add a pinch of salt if needed—the bacon and cheese are already salty, so you likely won't need much. I prefer to let the dip chill in the refrigerator for at least 30 minutes before serving so the flavors can meld together and the texture becomes richer.
• Transfer the bacon dill pickle dip to a serving bowl. Serve with your choice of crackers, potato chips, bread slices, or fresh vegetable sticks like celery. The dip can be served chilled or at room temperature depending on your preference.