This isn't your average pickle dip! This Dill Pickle Dip recipe is creamy, tangy, and just a 'lil spicy, thanks to the Frank's Red Hot Buffalo sauce.
I’m admittedly late to the pickle dip party. I discovered that pickle dip was a thing a few months ago, and am now a full-blown addict.
And there are so many delicious variations! Here's another - adding Frank's Red Hot Buffalo sauce takes this dip to new flavor heights.
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Cream cheese, dill pickles, and pickle juice are combined to make a dip that any pickle-lover will LOVE. At a minimum, that's all you need! Roughly chop up dill pickles, combine them with softened cream cheese, and slowly add pickle juice until you reach the desired consistency. You want the dip to be soft enough to be able to easily dip a cracker into but not runny. By the way, if you're a pickle lover, you've got to try these Elote-Style Pickles and this Pickle Salsa (Pickle de Gallo).
What You'll Love About This Buffalo Pickle Dip
- Perfect for (Super Bowl) Parties! This dip has literally everything I would expect to see at a potluck or Super Bowl party - pickles, cream cheese, buffalo sauce. Plus, you can easily make this dip ahead to keep prep minimal as party time approaches. Double or triple this pickle dip recipe if you need to feed a crowd.
- A Pickle Lover's Dream. Pickles are the star of this pickle dip party! This recipe calls for dill pickles and dill weed, and even a splash of pickle juice to push the pickle flavor to center stage.
- So Simple. All you need are FIVE simple ingredients and about 15 minutes to put together this amazing dip.
Love dips? You've got to try this Green Olive Dip next! Or this Taco Pickle Chip Dip.
You need this Buffalo Pickle Dip in your life. Here’s how to make it.
Ingredients
- Cream cheese - Cream cheese is the base of this dill pickle dip; I usually opt for full fat, but a lower fat cream cheese works well too. Or go half and half because you'll need two 8-ounce packages for this recipe.
- Frank’s RedHot Buffalo Wings sauce - Buffalo sauce and pickles belong together. Buffalo sauce adds some mad flavor here and compliments dill pickles beautifully.
- Pickle spears - Finely chop up your favorite DILL pickles for this recipe. I highly recommend Claussen - they are my pickle of choice and they stay crisp in this dip. You could also try a different Franks RedHot sauce like Chile 'n Lime or use a favorite hot sauce. Depending on the heat level, start by adding a small amount, then taste and adjust until you get it just right.
- Pickle juice - Use some of the pickle juice from the jar! It helps loosen up the dip and reinforces that dill pickle flavor throughout.
- Dill weed - Just adding even ½ teaspoon of dill weed gives an amazing dill flavored boost to this dip, but you could leave it out if you don't have it on hand.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Other Seasonings to Consider
I love adding dill weed to boost the dill flavor of the pickle dip even more, but you could also consider adding the following seasonings.
- Garlic powder
- Onion powder
- Cayenne pepper
Note: Leave the cream cheese on the countertop for at least 30 minutes before making this dip to soften - it will make preparing the dip easier.
How to Make Dill Pickle Dip
- Step 1: Let cream cheese soften (just toss it on the counter for a couple of hours).
- Step 2: Bust out your hand mixer. Trust me on this. You want the smooth creaminess that results from beating the hell out of the cream cheese.
- Step 3: Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.
- Step 4: Add pickle juice and dill weed and mix until combined.
- Step 5: Stir in chopped pickles with a spoon, until just combined.
- Step 6: Lick the beaters.
- Step 7: Refrigerate until ready to serve.
*If you think it needs it, add a pinch or two of salt. I find that the addition of pickle juice gives this dip just the right amount of salt.
Top Tips for the BEST Buffalo Pickle Dip
Chill before serving. I recommend refrigerating the dip for at least 4 hours before serving, so it has time to chill and give the flavors time to meld. You can also prepare this dip 24 hours in advance of serving.
Save the pickle juice. While I love the resulting consistency of this dip, you can thin it out further by adding a splash of pickle juice. Just add in a little pickle juice at a time and stir, repeating until it reaches your desired consistency.
Want to know what else you can do with pickle juice? Check out the Best Uses for Leftover Pickle Juice.
Recipe FAQs
Here are the dippables I recommend pairing with this dip:
Crackers (neutral-tasting, like Ritz or Club crackers)
Veggies (in stick form like celery, carrots, bell peppers)
Sliced veggies (like cucumber or zucchini)
Awkward-shaped veggies (like cauliflower and broccoli)
Pita chips
Tortilla chips
Store in a sealed container in the refrigerator for up to five days. For best results, make the day before serving to let the flavors meld together and get awesome. Give it a good stir before serving.
Absolutely! I recommend making it a minimum of 4 hours in advance, but ideally 24 hours before serving to really let the flavors come together. Plus you want the dip to chill before serving.
If you like this dip, check out these tasty appetizers:
If you tried this Buffalo Pickle Dip recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Dill Pickle Dip (with Buffalo Sauce)
Ingredients
- 16 ounces cream cheese (two 8-ounce packages, softened)
- 4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- 5 pickle spears (finely chopped)
- 3-4 tablespoons pickle juice
- ½ teaspoon dill weed
Instructions
- Let cream cheese soften (just toss it on the counter for at least 30 minutes before preparing the dip).16 ounces cream cheese
- Bust out your hand mixer. Trust me on this. You want the smooth creaminess that results from beating the heck out of the cream cheese.
- Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- Add pickle juice and dill weed and mix until combined.3-4 tablespoons pickle juice, ½ teaspoon dill weed
- Stir in chopped pickles with a spoon, until just combined.5 pickle spears
- Lick the beaters.
- Refrigerate until ready to serve.
Notes
Nutrition
This post is not sponsored by Frank’s RedHot - I’m just a fan.
But Frank's RedHot. I love you. Call me.
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