Pickle Wrap Dip Recipe


  • 8 ounces cream cheese, softened
  • 8 ounces sour cream (or full-fat plain Greek yogurt for a slightly healthier option)
  • 1 tablespoon dried minced onion (or ½ tbsp onion powder)
  • 1 cup finely chopped dill pickles (pat dry with a paper towel if very wet)
  • 6 ounces chopped dried beef (corned beef or even chopped ham work too)
  • Crackers, tortilla chips, or vegetables for serving


  • Make the base: In a large bowl, combine the softened cream cheese, sour cream, and dried minced onion/onion powder. Beat with a hand mixer or whisk until smooth and creamy.
  • Add the good stuff: Fold in the chopped dill pickles and dried beef. Ensure they are evenly distributed throughout the dip.
  • Chill: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. This helps it firm up slightly as well.
  • Serve: Transfer the dip to a serving bowl and serve with your favorite crackers, tortilla chips, or a variety of fresh vegetables like carrot sticks, celery, or bell pepper strips.


  • Spice it up: Adjust the amount of dried beef for more intense flavor.
  • Texture play: Experiment with different pickle types. Sweet bread and butter pickles offer a contrasting flavor to dill.
  • Make ahead: This dip tastes even better the next day, so feel free to make it in advance!



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