This Easy Dill Pickle Dip is a tasty dip or spread lightened up using reduced fat cream cheese, non fat plain yogurt, dill pickles, pickle juice, fresh dill, and garlic powder. This dip will be a game charger and the star of any party or gathering!

Makes 12 servings

When it comes to summertime, you’re either all-in or nothing at all.

If you’re all-in, then you’ve probably already started planning your pool party, or at least thinking about what to bring to the next BBQ. And if you’re like me, that means making sure you have enough food on hand for everyone to share—but also that it’s light enough that you won’t feel stuffed and gross after eating a few pieces of bread-and-butter pickle slices.

That’s why this dip is going to be your go-to summertime appetizer: It’s easy to make, it’s lightened up using reduced fat cream cheese, non fat plain yogurt, dill pickles (YES), fresh dill and garlic powder. But most importantly? It tastes great!

It’s a tasty dip or spread that will be a game charger and the star of any party or gathering

What ingredients do I need to make this Easy Dill Pickle Dip?

• Reduced fat cream cheese
• Pickle juice from the jar
• Non fat plain yogurt or non fat plain Greek yogurt 
• Kosher Dill pickles-finely chopped
• Fresh dill-finely chopped 
• Garlic powder 
• Salt

What do I eat with this Easy Dill Pickle Dip?

• Dip: eat as a dip for crackers, chips, veggies such as: carrots, celery, sliced cucumbers, broccoli and cauliflower florets, or pretzels.
• Spread: use as a spread for your favorite wrap or sandwich.

How do I make this Easy Dill Pickle Dip?

In a medium mixing bowl, combine pickle juice and light cream cheese. Mix until combined.

Add non fat plain Greek yogurt, dill, garlic powder, chopped pickles, and salt. Whisk until well combined.

Refrigerate for at least 1 hour or chill overnight.

Garnish with chopped pickles and dill prior to serving.

Serve cold as a dip with mixed veggies, crackers, chips, or pretzels.

Store leftovers in an air tight container in the refrigerator for up to 3 days.

Ingredients: 

• 4 oz. reduced fat cream cheese
• 4 Tbsp pickle juice from the jar
• 2 cups non fat plain Greek yogurt 
• 1 cup kosher dil pickles, finely chopped
• 1 Tbsp fresh dill, finely chopped 
• 1/4 tsp garlic powder 
• 1/4 tsp kosher salt

Directions: 

1. In a medium mixing bowl, combine pickle juice and light cream cheese. Mix until combined.
2. Add non fat plain Greek yogurt, dill, garlic powder, chopped pickles, and salt. Whisk until well combined.
3. Refrigerate for at least 1 hour or chill overnight. Garnish with chopped pickles and dill prior to serving.
4. Serve cold as a dip with mixed veggies, crackers, chips, or pretzels.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dip will et a little watery because the non fat Greek yogurt and pickles-both contain quite a bit of water so it’s best enjoyed the day you’re making it.

Makes 12 ( 1/4 cup) servings

1 Point® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.