Zesty Dill Pickle Dip with Dried Beef

If you ask me, pickle lovers were meant to find this dip.

This creamy appetizer brings together tangy dill pickles and savory dried beef in a simple crowd-pleaser that takes minutes to throw together. The cream cheese base gets a briny kick from chopped pickles and a splash of their juice.

Flecks of rinsed dried beef add a salty, meaty element that pairs perfectly with the dill and garlic. Serve it with buttery crackers or fresh vegetable sticks for scooping.

It’s the kind of no-fuss party dip that disappears fast, perfect for game day or any gathering where you need something easy and satisfying.

What Kind of Dried Beef Should I Use?

For this dip, you’ll want to grab those thin slices of dried beef that come in small jars or packages in the deli section of your grocery store. Buddig and Armour are the most common brands you’ll find, and they both work great for this recipe. The beef is already cooked and seasoned, so all you need to do is chop it up into small pieces before mixing it in. If you can’t find dried beef, chipped beef is basically the same thing and will work just as well – just be aware that it can be pretty salty, so you might want to give it a quick rinse under cold water first if you’re watching your sodium intake.

Options for Substitutions

This dip is pretty straightforward, but here are some swaps you can make if needed:

• Cream cheese: You can use regular or light cream cheese depending on your preference. For a tangier flavor, try mixing in half sour cream or Greek yogurt with the cream cheese. Just make sure everything is at room temperature so it blends smoothly.
• Dried beef: If you can’t find dried beef (sometimes called chipped beef), deli roast beef or corned beef work well. Just chop it finely and you might want to add a pinch of salt since dried beef is saltier than regular deli meat.
• Baby dill pickles: Regular dill pickles work just fine – just chop them up small. You can also use bread and butter pickles if you prefer a sweeter dip, though it’ll change the flavor profile quite a bit.
• Crackers: Serve this with whatever you like – crackers, chips, pretzels, or fresh veggies all work great for scooping up this dip.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dill pickle dip is not draining your pickles well enough, which can turn your dip into a watery pudding – pat them dry with paper towels after chopping to keep the consistency thick and creamy.

Make sure your cream cheese is fully softened at room temperature before mixing, or you’ll end up with lumps that are hard to smooth out no matter how much you stir.

Dried beef can be pretty salty, so taste your dip before adding any extra salt, and if you find it too salty after mixing, you can balance it out by adding a bit more cream cheese.

For the best flavor, let the dip chill in the fridge for at least an hour before serving, which gives all the ingredients time to blend together and makes it easier to scoop with crackers.

What to Serve With Dill Pickle Dip?

This dip is perfect for parties and goes great with sturdy crackers like Ritz, Wheat Thins, or buttery club crackers that can handle the creamy texture. Fresh veggies like celery sticks, carrot sticks, and bell pepper strips are also really good for dipping and add a nice crunch. If you want to get a little fancier, try serving it with toasted baguette slices or pretzel crisps, which hold up well and add extra flavor. I also love spreading this dip on everything bagel chips or even using it as a filling for cucumber rounds if you’re looking for a lighter option.

Storage Instructions

Refrigerate: This dip actually gets better after sitting in the fridge for a few hours, so it’s perfect to make ahead! Store it in an airtight container in the refrigerator for up to 5 days. The flavors really meld together nicely overnight, so I usually make it the day before a party.

Serve: Take the dip out of the fridge about 15 minutes before serving so it’s easier to scoop. If it seems a bit stiff from the cold, just give it a good stir to loosen it up. You can serve it straight from the storage container or transfer it to a prettier bowl for guests.

Estimated Nutrition

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

• Calories: 2300-2500
• Protein: 90-100 g
• Fat: 190-210 g
• Carbohydrates: 60-75 g

Ingredients

• 16 oz cream cheese, softened
• 7 oz dried beef, rinsed and finely chopped
• 18 oz dill pickles, finely chopped
• 1 tablespoon dill pickle juice
• 1/2 teaspoon garlic powder
• Buttery crackers or raw vegetable sticks for serving

Step 1: Prepare the Ingredients

• 7 oz dried beef
• 18 oz dill pickles
• 1 tablespoon dill pickle juice
• 1/2 teaspoon garlic powder

Rinse the dried beef under cold water to remove excess salt, then pat it dry with paper towels and finely chop it into small, bite-sized pieces.

Drain the dill pickles thoroughly in a colander, pressing gently to remove excess liquid, then finely chop them.

Measure out the pickle juice and garlic powder, setting them aside.

This prep work ensures your dip will have the right texture and won’t become watery.

Step 2: Combine and Mix the Dip

• 16 oz cream cheese, softened
• chopped dried beef from Step 1
• chopped dill pickles from Step 1
• 1 tablespoon dill pickle juice
• 1/2 teaspoon garlic powder

In a medium bowl, beat the softened cream cheese with a mixer or wooden spoon until it’s smooth and creamy, about 1-2 minutes.

Add the finely chopped dried beef, drained pickles, garlic powder, and pickle juice to the cream cheese.

Fold everything together gently but thoroughly until all ingredients are evenly distributed and no streaks of cream cheese remain.

I like to use a rubber spatula for folding—it helps incorporate everything without overworking the mixture, which keeps the dip light and fluffy.

Step 3: Serve and Enjoy

• dill pickle dip mixture from Step 2
• Buttery crackers or raw vegetable sticks for serving

Transfer the dip to a serving bowl.

If making this ahead, cover and refrigerate until ready to serve—the flavors actually improve after a few hours as they meld together.

Arrange buttery crackers or fresh vegetable sticks on a platter alongside the dip.

For the best flavor experience, I recommend letting the dip sit at room temperature for about 15 minutes before serving so the cream cheese becomes more spreadable and the flavors shine through.

Zesty Dill Pickle Dip with Dried Beef

Delicious Zesty Dill Pickle Dip with Dried Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 3 cups of dip

Calories 2400 kcal

Ingredients

  

• 16 oz cream cheese, softened
• 7 oz dried beef, rinsed and finely chopped
• 18 oz dill pickles, finely chopped
• 1 tablespoon dill pickle juice
• 1/2 teaspoon garlic powder
• Buttery crackers or raw vegetable sticks for serving

Instructions

 

• Rinse the dried beef under cold water to remove excess salt, then pat it dry with paper towels and finely chop it into small, bite-sized pieces. Drain the dill pickles thoroughly in a colander, pressing gently to remove excess liquid, then finely chop them. Measure out the pickle juice and garlic powder, setting them aside. This prep work ensures your dip will have the right texture and won't become watery.
• In a medium bowl, beat the softened cream cheese with a mixer or wooden spoon until it's smooth and creamy, about 1-2 minutes. Add the finely chopped dried beef, drained pickles, garlic powder, and pickle juice to the cream cheese. Fold everything together gently but thoroughly until all ingredients are evenly distributed and no streaks of cream cheese remain. I like to use a rubber spatula for folding—it helps incorporate everything without overworking the mixture, which keeps the dip light and fluffy.
• Transfer the dip to a serving bowl. If making this ahead, cover and refrigerate until ready to serve—the flavors actually improve after a few hours as they meld together. Arrange buttery crackers or fresh vegetable sticks on a platter alongside the dip. For the best flavor experience, I recommend letting the dip sit at room temperature for about 15 minutes before serving so the cream cheese becomes more spreadable and the flavors shine through.