2 Minute Greek Yogurt Pickle Dip

A plate of creamy dill pickle dip garnished with two green olives, fresh dill, and red pepper flakes, with pita chips in the background.

2 Minute Greek Yogurt Pickle Dip

Creamy, tangy Dill Pickle Dip made with Greek yogurt, fresh dill, chopped pickles, garlic, and pickle brine. A quick, lighter pickle dip ready in minutes and perfect for snacks, game day, picnics, and parties.

Prep Time2

Total Time2

Servings: servings

Calories: 18kcal

Author: Stephanie Wilson

Ingredients

1 cup plain Greek Yogurt
2 cloves garlic minced or pressed
1 tablespoon fresh dill
2 tablespoons dill pickle juice
⅓ cup chopped dill pickles finely chopped
red pepper flakes to taste

Get Recipe Ingredients

Instructions

In a small bowl, combine yogurt, minced garlic, fresh dill, and dill pickle juice. Adjust the amount of pickle juice to suit the consistency you want. Then fold in the chopped pickles.
Feel free to mix and season with sea salt if you'd like or more red pepper flakes. Serve with
The dip is ready immediately or store in the refrigerator before serving.

Notes

Greek Yogurt: Plain Greek yogurt gives this dip a creamy, tangy base and keeps it lighter than classic mayo or sour cream-based dips. Sour cream can also be used if preferred.
Consistency: Adjust the pickle juice to reach your desired consistency. Liquid from Greek yogurt can separate, so go light on the pickle juice at first. Before serving, give it a good stir to incorporate any extra liquid.
Pickle Juice: This dip is especially delicious with pickles brined in garlicky bits and herbs, so when you extract the juice, try to add any spices or bits you find!
Dill: Fresh dill adds beautiful and delicious flavor. If you can't find fresh dill, substitute 1 teaspoon of dried dill weed.
Storing: Cover and refrigerate for up to 5 days. Stir to incorporate before serving and enjoying.
Make Ahead: This dip can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. The flavor gets even better as it chills.
Serving Tip: Serve with pita chips, sturdy potato chips, crackers, or fresh vegetables such as carrots, celery, bell peppers, cucumbers, broccoli, or cauliflower.

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