Recipe: Janet's Mom's Dill Pickle Dip

By dhueston 
In: Recipes

The following recipe is from our very own SEASON cookbook. ​Inspired by a dear team member's family tradition, it's the perfect recipe for an outdoor picnic or a dish to bring to a Kentuck Derby party. 

A creamy, tangy dip like our Dill Pickle Dip can be the “secret sauce” of the whole event: the dollop you spoon right onto your plate and eat with everything from the crudités and bread to the chicken. We like to make it with Bubbies dill pickles and serve it with Kettle brand Salt & Fresh Ground Pepper Krinkle Cut potato chips. You probably won’t have any left over, but if you do, try it as a sandwich spread.



  • 1 1⁄2 cups firmly packed, finely grated, and well-drained dill pickles
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 3⁄4 cup mayonnaise
  • 1⁄2 cup sour cream
  • 2 teaspoons powdered ranch
  • seasoning mix
  • 1 large bag good-quality potato chips


When grating the pickles, use the fine holes on a box grater and place the grater on folded paper towels to help absorb the pickle juice.

In a medium bowl, combine the pickles, tarragon, dill, mayonnaise, sour cream, and ranch mix and stir to mix well.

Cover and refrigerate until ready to serve. The dip tastes best if made 1 day in advance. Serve with the potato chips.


Serve with your favorite K-J Chardonnay – we love it paired with our AVANT Unoaked Chardonnay or our limited-edition Kentucky Derby Chardonnay