Buffalo Pickle Dip (Printable Version)
Tangy buffalo sauce meets crunchy dill pickles in this creamy, quick-to-make crowd-pleasing appetizer.
# What You'll Need:
→ Dairy & Base
01 - 8 oz cream cheese, softened
02 - 1 cup sour cream
03 - 1/2 cup mayonnaise
→ Buffalo & Pickle Flavors
04 - 1/2 cup buffalo wing sauce
05 - 3/4 cup chopped dill pickles
06 - 2 tbsp pickle juice
→ Cheeses
07 - 1 cup shredded cheddar cheese
08 - 1/4 cup crumbled blue cheese
→ Spices & Add-ins
09 - 2 tbsp chopped fresh chives
10 - 1/2 tsp garlic powder
11 - 1/4 tsp black pepper
→ Garnishes
12 - Sliced pickles and extra chives
# How To Make It:
01 - Beat cream cheese, sour cream, and mayonnaise in a medium bowl until completely smooth and well blended.
02 - Stir buffalo wing sauce and pickle juice into the creamy mixture until fully incorporated.
03 - Gently fold in chopped pickles, cheddar cheese, blue cheese, chives, garlic powder, and black pepper until evenly distributed.
04 - Transfer the dip to a serving bowl and top with sliced pickles and additional chives if desired.
05 - Serve immediately with chips, pretzels, or vegetable sticks. Refrigerate leftovers for up to 2 days.
# Expert Suggestions:
01 -
- Ready in ten minutes flat with zero cooking required
- The pickle tang balances buffalo heat like nothing else
02 -
- This dip actually tastes better after sitting in the fridge for an hour — flavors need time to become friends
- Cold cream cheese is the enemy here, so plan ahead and let it soften properly
03 -
- Chop your pickles to the same size as the cheese shreds for even texture in every bite
- Taste before adding salt — the pickles, cheese, and buffalo sauce already bring plenty of seasoning