If you love pickle wraps, you are going to love this cheesy dill pickle dip. It has all of the flavor but comes together quickly. Serve it with your favorite dippers for a perfect party appetizer.
With the flavors of cheese, ranch, pickles, and dried beef or ham, this dip will hit all of your favorite savory notes. It is perfect with chips, spread over crackers or fresh veggies.
My husband hates pickles. He orders his burgers without them. If his meal is served with a pickle spear on the side, it is immediately moved to my plate.
However, he is always surprised by the fact that he likes cheesy beef pinwheels. The tortilla wrapped cheesy filling has little bits of pickle, but they just add the right amount of zing.
He will also eat pickle rolls with ham and cream cheese wrapped around a pickle. I was surprised he even tried one, and he was shocked he liked it.
For a recent get-together, I thought it would be fun to make him some. But I didn’t really feel like going through the work of spreading and rolling each one.
So, instead, I took those flavors and made a dip. It was faster, easier and still so much fun.
Turning Pickle Wraps into a Dip
To make the filling, I essentially just used the recipe that I use for making the pinwheels. But I added some sour cream to make the texture more dippable.
Just get your cream cheese good and softened so you can incorporate everything without having big chunks of cream cheese. Then, stir in ranch seasoning, one of the dip or dressing packets works great.
Add some sour cream so the mixture won’t break your chips or crackers when you go to eat it. Some shredded cheddar is optional, but we always think more cheese is better.
Chop some dill pickles into little pieces and mix them in. You can start with slices, spears, or mini pickles. Whatever you have should work great.
Now, for the meat part of the pickle wraps, you can use either shaved ham or dried beef. Both work great. Honestly, I think some shaved corned beef would be good, too.
Let the mixture sit in the refrigerator for at least and hour so the flavors can come together. Then serve it as a spread with crackers or as a dip with your favorite dippers.
If you want to keep this dip like the classic pickle rolls, you can leave out the ranch and cheddar. Or feel free to add more goodies, dips are really forgiving so you can really make them your own.
How do you store dill pickle dip?
Extra dill pickle dip should be stored in an airtight container in the refrigerator. It will stay good that way for several days. If you don’t think you can eat it all in a few days, consider making a half batch.
What are good dipper ideas for this dip?
Sturdy crackers are perfect for this dill pickle dip. Triskits work great, or Ritz crackers. It is also great on ruffle chips, pretzels or pita chips. Cucumber slices or celery also make great dipping options.
More Great Dip Recipes:
Creamy fiesta dip is the perfect mix of sour cream, ranch, cheese, chiles and fresh veggies. It is a must have for parties and game day.
Vintage clam dip is another great option. It is a favorite of my family’s and we have been enjoying it for as long as I can remember.
Cranberry jalapeno cream cheese spread is full of fresh herb flavor with a bit of spice and some sweet cranberries. The balance is delicious and it is the perfect spread for crackers.
For a warm dip, try cheesy refried bean dip. It is creamy, flavorful, and goes perfectly with a nice big pile of tortilla chips.
Dill Pickle Dip
- 8 oz. cream cheese softened
- 1 cup sour cream
- 1 pkg. ranch seasoning mix
- 1 cup chopped dill pickles
- 2.5 oz. dried beef
- 2 cups shredded cheddar
- In a medium bowl, beat cream cheese until smooth and creamy.
- Stir in sour cream and ranch seasoning. Mix until smooth.
- Chop chipped beef and add to the dip along with the shredded cheese and chopped pickles. Stir until combined.
- Cover and refrigerate for at least an hour to let the flavors meld.
- Serve with your favorite sturdy chips or crackers.