Spicy Cream Cheese Pickle Dip is creamy, tangy, tart, and hits those taste buds with some familiar heat from 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.
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What is Cream Cheese Pickle Dip?
Cream cheese, pickles, and pickle juice are combined together to make a dip that any pickle-lover will LOVE. At a minimum, that's all you need! Roughly chop up 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.
Adding Buffalo Sauce to the Dill Pickle Dip Equation
Every time I make pickle dip I try to improve upon perfection. I happily found that adding dill weed really upped the dill pickle game.
But the excitement of that discovery was short-lived. I wanted to relive the thrill of discovery! I wanted to transform the flavor, not simply improve upon it.
And then I had a moment of delicious genius.
BUFFALO SAUCE.
Because, BUFFALO PICKLE DIP!
Buffalo sauce and pickles rank highly on my list of favorite things, so why not combine them? Why not, indeed.
Spicy Cream Cheese Pickle Dip is tart, tangy, creamy, and buffalo sauce-y. What I’m getting at is the flavor is the bomb.
You need this in your life. Here’s how to make it.
How do you make Spicy Cream Cheese Pickle Dip?
Here's what you'll need to make this Spicy Pickle Dip.
INGREDIENTS
- 2 8-ounce packages of cream cheese, softened (I don’t use that low-fat nonsense)
- 4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- 5 pickle spears, finely chopped (Claussen is my pickle of choice)
- 3-4 tablespoons pickle juice*
- Pinch or two of salt, to taste optional
INSTRUCTIONS
Let cream cheese soften (just toss it on the counter for a couple of hours).
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.
Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.
Add pickle juice and dill weed and mix until combined.
Stir in chopped pickles with a spoon, until just combined.
Lick the beaters. If you think it’s necessary, add a pinch or two of salt and stir.
Refrigerate until ready to serve.
*If your pickle juice is particularly salty, you can forgo the pinch or two of salt.
Substitutions and Variations
The best dill pickle dip is the one that suits you! Here are a few suggestions you can make if you'd like to explore alternate variations.
- Cream cheese - I love my full-fat cream cheese, but you can certainly opt for a low-fat version to keep the calories in check. You can also use Neufchâtel cheese or a vegan cream cheese.
- Buffalo Sauce - Try a different Franks RedHot sauce like Chile 'n Lime or use your favorite hot sauce. Depending on the heat level, you may want to start by adding a small amount and taste and adjust until you get it just right.
- Pickles - Use any dill pickle brand you like in this recipe; choose a garlic dill or spicy dill if you'd like to mix it up.
What should I serve with Cream Cheese Dill Pickle Dip?
You should serve this amazing pickle dip with:
- 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
How long does Pickle Dip last in the refrigerator?
Store in a sealed container in the refrigerator for up to five days. For best results, make a day ahead to let the flavors meld together and get awesome.
If you like this Cream Cheese Pickle Dip, you'll love these other savory snacks:
- Giardiniera and Salami Fat Bombs
- Taco Cucumber Bites
- No Mayo Spinach Dip
- Air Fryer Nachos
- Buffalo Ranch Hummus with Pickled Celery
- Grilled Zucchini Crostini
Spicy Cream Cheese Pickle Dip
Ingredients
- 2 8 ounce packages of cream cheese, softened I don’t use that low-fat nonsense
- 4-5 tablespoons Frank’s RedHot Buffalo Wings sauce
- 5 pickle spears, finely chopped Claussen is my pickle of choice
- 3-4 tablespoons pickle juice*
- Pinch or two of salt, to taste optional
Instructions
- Let cream cheese soften (just toss it on the counter for a couple of hours).
- 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.
- Add cream cheese and Frank’s Red Hot to a bowl and mix until smooth and creamy.
- Add pickle juice and dill weed and mix until combined.
- Stir in chopped pickles with a spoon, until just combined.
- Lick the beaters. If you think it’s necessary, add a pinch or two of salt and stir.
- Refrigerate until ready to serve.
Notes
Post not sponsored by Frank’s RedHot - I’m just a fan.
But Frank's RedHot. I love you. Call me.
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