YT Recipe

How to Make Smoked Dill Pickle Dip

How to Make Smoked Dill Pickle Dip is a medium American recipe that serves 8. 176 calories per serving. Recipe by allthingsbbq on YouTube.

Prep: 35 min | Cook: 1 hr 5 min | Total: 1 hr 55 min

Cost: $15.89 total, $1.99 per serving

Ingredients

  • 8 oz Cream Cheese (full block, unsalted, to be smoked on pellet grill)
  • 0.5 cup Sour Cream (full-fat for creaminess)
  • 1 cup Dill Pickles (minced; Kansas City Canning Company brand optional)
  • 2 tablespoons Pickle Juice (reserved from the pickle jar)
  • 1 tablespoon Fresh Baby Dill (minced)
  • 0.25 cup Panko Breadcrumbs (Japanese style breadcrumbs)
  • 2 tablespoons Extra Virgin Olive Oil (for frying panko)
  • 1 tablespoon Cattlemen's Grill Trail Dust All-Purpose Seasoning (optional smoky seasoning for the panko)

Instructions

  1. Preheat Grill and Set Up Smoke Tube

    Preheat the Yoder pellet grill to 250°F. Fill the smoke tube with hickory pellets, place it on the left side of the grill, and use the torch to ignite the pellets until they catch and produce steady smoke.

    Time: PT10M

    Temperature: 250°F

  2. Smoke the Cream Cheese

    Place the 8‑oz block of cream cheese on a frog mat directly on the grill grates. No seasoning is needed now. Smoke for 1 hour, allowing the cheese to absorb the hickory flavor.

    Time: PT1H

    Temperature: 250°F

  3. Mince Pickles and Fresh Dill

    While the cheese smokes, finely mince 1 cup of dill pickles and 1 tablespoon of fresh baby dill. Set aside in a small bowl.

    Time: PT10M

  4. Fry the Panko

    Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat (≈350°F). Add ¼ cup panko breadcrumbs and 1 tablespoon Trail Dust seasoning. Stir continuously until the panko turns golden brown, about 3–4 minutes, then remove from heat.

    Time: PT5M

    Temperature: medium heat (≈350°F)

  5. Cool the Smoked Cream Cheese

    Remove the smoked cream cheese from the grill and let it sit on the frog mat for about 5 minutes to cool slightly, making it easier to stir.

    Time: PT5M

  6. Assemble the Dip

    In a mixing bowl, combine the smoked cream cheese, ½ cup sour cream, minced pickles, 2 tablespoons pickle juice, minced dill, and the fried panko. Mix until smooth and evenly incorporated.

    Time: PT5M

  7. Chill and Serve

    Transfer the dip to a serving bowl. Chill in the refrigerator for at least 30 minutes for best flavor, or serve at room temperature if preferred.

    Time: PT30M

Nutrition Facts

Calories
176
Protein
1.6g
Carbohydrates
4.8g
Fat
16g
Fiber
1g

Dietary info: Vegetarian, Contains Dairy, Contains Gluten

Allergens: Dairy, Gluten

Ingredient Substitutions

  • Instead of Cream Cheese: Neufchatel cheese (will be less rich)
  • Instead of Sour Cream: Greek yogurt (thicker, tangier)
  • Instead of Dill Pickles: Bread and butter pickles
  • Instead of Pickle Juice: Vinegar diluted with water
  • Instead of Fresh Baby Dill: Dried dill weed (½ tsp)
  • Instead of Panko Breadcrumbs: Regular breadcrumbs
  • Instead of Extra Virgin Olive Oil: Canola oil
  • Instead of Cattlemen's Grill Trail Dust All-Purpose Seasoning: Smoked paprika blend

Equipment Needed

  • Pellet Grill (Yoder YS480S)
  • Smoke Tube
  • Butane Torch
  • Frog Mat (silicone grill mat)
  • Cutting Board
  • Chef's Knife
  • Skillet (small)
  • Spatula or Wooden Spoon
  • Mixing Bowl
  • Measuring Cups and Spoons

Critical Steps — Do Not Skip

  • Smoking the cream cheese for a full hour to develop deep hickory flavor.
  • Frying the panko just until golden brown to add crunch without bitterness.
  • Mixing the dip while the smoked cheese is slightly warm for a smooth texture.

Chef Tips from the Video

  • Use a high‑quality hickory pellet for the most authentic smoky flavor.
  • For extra tang, add a splash of white wine vinegar to the dip before serving.
  • If you prefer a spicier dip, stir in a pinch of cayenne pepper with the seasoning.

Troubleshooting

Dip is too watery.

Add more panko or a bit more cream cheese to thicken; reduce the amount of pickle juice.

Panko turned bitter.

Remove from heat immediately once golden; lower the stove temperature and stir continuously.

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Safe at room temperature for up to 2 hours.

Make-Ahead Tips

  • Smoke the cream cheese a day ahead and keep it refrigerated.
  • Fry the panko and store in a sealed bag; add to the dip just before serving.
  • Assemble the dip up to 24 hours in advance; chill tightly covered.

Frequently Asked Questions

What is the cultural significance and history of Smoked Dill Pickle Dip in American barbecue cuisine?

Smoked Dill Pickle Dip blends classic American pickle flavors with the smoky tradition of barbecue. While traditional dips are often mayo‑based, adding smoked cream cheese reflects the modern BBQ trend of infusing everyday ingredients with wood‑smoked depth, making it a popular party appetizer in the Southern United States.

What are the traditional regional variations of dill pickle dip in the United States?

In the Midwest, dill pickle dip often uses ranch dressing as a base, while in the South, smoked cheeses or buttermilk are added for richness. Some coastal versions incorporate seafood like crab, but the smoked version popularized by YouTube channel allthingsbbq is a Southern‑style twist that emphasizes hickory smoke.

How is Smoked Dill Pickle Dip traditionally served in Southern barbecue gatherings?

It is typically presented in a chilled bowl alongside crunchy chips, pork rinds, or sliced vegetables. Hosts often garnish the dip with a sprinkle of fresh dill and a drizzle of extra pickle juice for an extra burst of flavor, serving it as a starter before the main smoked meats.

What occasions or celebrations is Smoked Dill Pickle Dip traditionally associated with in American culture?

The dip is a favorite at summer barbecues, tailgate parties, and holiday gatherings like Fourth of July picnics. Its bold, smoky flavor pairs well with grilled foods, making it a go‑to appetizer for any casual or festive outdoor event.

What authentic traditional ingredients are essential for Smoked Dill Pickle Dip versus acceptable substitutes?

Authentic ingredients include full‑fat cream cheese, dill pickles with their brine, fresh baby dill, and a smoky wood such as hickory. Acceptable substitutes are Neufchatel cheese for a lighter version, bread‑and‑butter pickles for a sweeter note, and smoked paprika or liquid smoke if a pellet grill isn’t available.

What other American barbecue dishes pair well with Smoked Dill Pickle Dip?

It pairs beautifully with smoked chicken wings, pulled pork sliders, grilled sausages, and classic BBQ ribs. The tangy, creamy dip also complements charred corn on the cob and loaded potato skins.

What are the most common mistakes to avoid when making Smoked Dill Pickle Dip?

Common errors include over‑smoking the cream cheese, which can make it bitter, and burning the panko, which adds an unpleasant taste. Also, adding too much pickle juice can make the dip watery; add it gradually and taste as you go.

Why does this Smoked Dill Pickle Dip recipe use a smoke tube in addition to the pellet grill?

The smoke tube provides a concentrated burst of hickory smoke that reaches the cream cheese more quickly, reducing the overall smoking time and ensuring a deep, even smoke flavor without over‑cooking the cheese.

Can I make Smoked Dill Pickle Dip ahead of time and how should I store it?

Yes, you can smoke the cream cheese and fry the panko a day ahead. Assemble the dip, cover tightly, and refrigerate for up to 4 days. For best texture, add the panko just before serving.

What does the YouTube channel allthingsbbq specialize in?

The YouTube channel allthingsbbq, hosted by Chef Tom, specializes in barbecue techniques, smoked recipes, and product reviews for grills, smokers, and accessories, offering detailed tutorials for home pitmasters.

How does the YouTube channel allthingsbbq's approach to American barbecue cooking differ from other barbecue channels?

Allthingsbbq focuses heavily on the science of smoke, equipment setup, and flavor layering, often demonstrating how to use specific tools like smoke tubes and pellet grills, whereas many other channels emphasize recipe storytelling without deep equipment breakdowns.

Last updated: September 6, 2026

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How to Make Smoked Dill Pickle Dip

Recipe by allthingsbbq

A creamy, tangy, and smoky appetizer made by smoking cream cheese, mixing in dill pickles, fresh dill, sour cream, and crunchy fried panko. Perfect for parties, summer gatherings, or any time you want a bold pickle flavor in a dip.

MediumAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
50m
Prep
1h 15m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

$15.89
Total cost
$1.99
Per serving

Critical Success Points

  • • Smoking the cream cheese for a full hour to develop deep hickory flavor.
  • • Frying the panko just until golden brown to add crunch without bitterness.
  • • Mixing the dip while the smoked cheese is slightly warm for a smooth texture.

Safety Warnings

  • • Handle the hot grill and smoke tube with heat‑resistant gloves.
  • • Use the torch in a well‑ventilated area and keep flammable materials away.
  • • Be careful when frying oil; it can splatter.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Smoked Dill Pickle Dip in American barbecue cuisine?

A

Smoked Dill Pickle Dip blends classic American pickle flavors with the smoky tradition of barbecue. While traditional dips are often mayo‑based, adding smoked cream cheese reflects the modern BBQ trend of infusing everyday ingredients with wood‑smoked depth, making it a popular party appetizer in the Southern United States.

cultural
Q

What are the traditional regional variations of dill pickle dip in the United States?

A

In the Midwest, dill pickle dip often uses ranch dressing as a base, while in the South, smoked cheeses or buttermilk are added for richness. Some coastal versions incorporate seafood like crab, but the smoked version popularized by YouTube channel allthingsbbq is a Southern‑style twist that emphasizes hickory smoke.

cultural
Q

How is Smoked Dill Pickle Dip traditionally served in Southern barbecue gatherings?

A

It is typically presented in a chilled bowl alongside crunchy chips, pork rinds, or sliced vegetables. Hosts often garnish the dip with a sprinkle of fresh dill and a drizzle of extra pickle juice for an extra burst of flavor, serving it as a starter before the main smoked meats.

cultural
Q

What occasions or celebrations is Smoked Dill Pickle Dip traditionally associated with in American culture?

A

The dip is a favorite at summer barbecues, tailgate parties, and holiday gatherings like Fourth of July picnics. Its bold, smoky flavor pairs well with grilled foods, making it a go‑to appetizer for any casual or festive outdoor event.

cultural
Q

What authentic traditional ingredients are essential for Smoked Dill Pickle Dip versus acceptable substitutes?

A

Authentic ingredients include full‑fat cream cheese, dill pickles with their brine, fresh baby dill, and a smoky wood such as hickory. Acceptable substitutes are Neufchatel cheese for a lighter version, bread‑and‑butter pickles for a sweeter note, and smoked paprika or liquid smoke if a pellet grill isn’t available.

cultural
Q

What other American barbecue dishes pair well with Smoked Dill Pickle Dip?

A

It pairs beautifully with smoked chicken wings, pulled pork sliders, grilled sausages, and classic BBQ ribs. The tangy, creamy dip also complements charred corn on the cob and loaded potato skins.

cultural
Q

What are the most common mistakes to avoid when making Smoked Dill Pickle Dip?

A

Common errors include over‑smoking the cream cheese, which can make it bitter, and burning the panko, which adds an unpleasant taste. Also, adding too much pickle juice can make the dip watery; add it gradually and taste as you go.

technical
Q

Why does this Smoked Dill Pickle Dip recipe use a smoke tube in addition to the pellet grill?

A

The smoke tube provides a concentrated burst of hickory smoke that reaches the cream cheese more quickly, reducing the overall smoking time and ensuring a deep, even smoke flavor without over‑cooking the cheese.

technical
Q

Can I make Smoked Dill Pickle Dip ahead of time and how should I store it?

A

Yes, you can smoke the cream cheese and fry the panko a day ahead. Assemble the dip, cover tightly, and refrigerate for up to 4 days. For best texture, add the panko just before serving.

technical
Q

What does the YouTube channel allthingsbbq specialize in?

A

The YouTube channel allthingsbbq, hosted by Chef Tom, specializes in barbecue techniques, smoked recipes, and product reviews for grills, smokers, and accessories, offering detailed tutorials for home pitmasters.

channel
Q

How does the YouTube channel allthingsbbq's approach to American barbecue cooking differ from other barbecue channels?

A

Allthingsbbq focuses heavily on the science of smoke, equipment setup, and flavor layering, often demonstrating how to use specific tools like smoke tubes and pellet grills, whereas many other channels emphasize recipe storytelling without deep equipment breakdowns.

channel
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