If you’ve been anywhere near a recipe feed this year, you’ve probably seen some version of pickle dip floating around. Dill pickle this, pickle that — pickles are everywhere right now, and I’m not complaining.
I brought this to the church potluck last spring and came home with an empty dish and four requests for the recipe. Jake said he overheard two women debating whether I used mayo or miracle whip in it. (It’s neither. It’s sour cream. I’ll never tell.)
The truth is, some version of this dip has been showing up on folding tables in church basements and community halls for decades. Nana Ruth used to make something close — cream cheese, chopped pickles, a little of the juice, served with Ritz crackers. She didn’t call it a recipe. She called it “something to put out so people quit hovering while I finish the casserole.”
The viral version adds bacon and ranch seasoning, which makes it even better. It’s creamy, tangy, salty, and a little bit crunchy from the pickle chunks. Every time I make it, someone asks for the recipe, and every time I tell them, they don’t believe it’s that simple.
How to Make Church Potluck Dill Pickle Dip
Mix the base. Beat softened cream cheese until smooth, then stir in sour cream, ranch seasoning, and a splash of pickle juice. You want it creamy and tangy — the pickle juice is what takes this from good to addictive.
Add the crunch. Fold in finely chopped dill pickles and crumbled crispy bacon. Don’t use bacon bits from a jar — real bacon matters here. The texture contrast between the creamy base and the crunchy bits is the whole point.
Add the toppings. Sprinkle with extra chopped pickles, a little more bacon, and fresh dill if you have it. A drizzle of pickle juice on top keeps it looking fresh and adds one more layer of tang.
Chill and serve. Refrigerate for at least 30 minutes to let the flavors come together. Serve with Ritz crackers, thick-cut potato chips, pretzels, or cut vegetables. It’s even better the next day.
If you are heading to a potluck, my Old-Fashioned Pickle Dip is the tangy cousin to this one. Pair either dip with my Hot Honey Skillet Cornbread for something warm on the side. And my Nana Ruth’s Deviled Eggs are the thing I am always asked to bring.
Church Potluck Dill Pickle Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup dill pickles finely chopped
- 2 tablespoons pickle juice
- 1 packet ranch seasoning mix
- 4 slices bacon cooked and crumbled
- fresh dill for garnish, optional
Instructions
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In a medium bowl, beat the softened cream cheese until smooth. Stir in sour cream and ranch seasoning until well combined.
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Fold in the chopped pickles, pickle juice, and most of the crumbled bacon (save some for topping).
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Transfer to a serving bowl. Top with remaining bacon and fresh dill if using. Cover and refrigerate at least 30 minutes to let the flavors come together.
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Serve with Ritz crackers, potato chips, or sliced vegetables. Makes ahead beautifully — even better the next day.
Common Questions
More Recipes You’ll Love
- Resurrection Rolls (The Easter Morning Tradition Our Family Won’t Skip)
- Bunny Bait Snack Mix
- Nana Ruth’s Strawberry Pretzel Salad
- Nana Ruth’s Classic Deviled Eggs
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
The skillet that never leaves our stovetop. Pre-seasoned, affordable, and built to last.
Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
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