Baked Pickle Dip Recipe
Introduction
Baked Pickle Dip is a creamy, tangy appetizer that’s perfect for parties and casual get-togethers. This warm, cheesy dip combines the zing of dill pickles with rich cream cheese and cheddar, creating an irresistible flavor. Serve it with chips or crackers for a crowd-pleasing snack.
Ingredients
- 12 oz. cream cheese, softened
- 3/4 cup sour cream
- 1 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- 2 cups finely chopped dill pickle slices (preferably Vlasic or Claussen), plus whole slices for serving
- 1/3 cup finely chopped fresh dill, plus more for serving
- 8 oz. white cheddar, shredded (about 2 cups), divided
- 2 oz. crushed Ruffles potato chips, for topping, plus more for serving
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 350°F. In a large bowl, use a flexible spatula to stir together the cream cheese, sour cream, garlic powder, and salt until smooth. Drain the chopped pickles well, then fold them into the cream cheese mixture. Add the chopped dill and 1 ¾ cups of shredded cheddar, folding gently to combine.
- Step 2: Transfer the mixture to a 10-inch skillet or medium baking dish, spreading it evenly. Sprinkle the remaining cheddar on top.
- Step 3: Bake the dip until it just starts to bubble around the edges, about 20 minutes. Carefully remove from the oven and sprinkle the crushed potato chips evenly over the surface.
- Step 4: Return the dip to the oven and bake until the chips are toasty and the dip is bubbling, about 5 to 10 minutes more. Remove from oven and top with whole dill pickle slices and additional fresh dill.
- Step 5: Serve warm, accompanied by extra potato chips or your favorite crackers.
Tips & Variations
- For added depth, try mixing in a teaspoon of Dijon mustard or a dash of hot sauce.
- Use your favorite crunchy chips or pretzels for serving if you don’t have Ruffles on hand.
- To make it vegetarian-friendly, ensure the cheese is made with microbial rennet.
- Fresh dill adds brightness, but dry dill can be substituted if needed. Use about 1 tablespoon dried dill.
Storage
Store leftover baked pickle dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to avoid overcooking or microwave in short bursts, stirring occasionally. The topping will lose its crispness, so consider adding fresh chips before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture and refrigerate it before baking. When ready, bake as directed, adding the chips topping towards the end.
What type of pickles work best?
Firm dill pickle slices like Vlasic or Claussen are ideal because they hold their texture and provide a nice tang without becoming soggy.
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Baked Pickle Dip Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This creamy and tangy Baked Pickle Dip is the perfect crowd-pleaser for parties or casual gatherings. Combining cream cheese, sour cream, garlic, fresh dill, and plenty of chopped dill pickles, this dip delivers a burst of pickle flavor baked to bubbly perfection and topped with crispy potato chips for a delightful texture contrast.
Ingredients
Base Ingredients
- 12 oz. cream cheese, softened
- 3/4 cup sour cream
- 1 1/2 tsp garlic powder
- 3/4 tsp kosher salt
Pickle and Herbs
- 2 cups finely chopped dill pickle slices (preferably Vlasic or Claussen), drained
- 1/3 cup finely chopped fresh dill, plus more for serving
Cheese and Toppings
- 8 oz. white cheddar, shredded (about 2 cups), divided
- 2 oz. crushed Ruffles potato chips, for topping, plus more for serving
- Whole dill pickle slices for garnish and serving
Instructions
- Preheat and prepare the mixture: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large bowl, use a flexible spatula to stir together the softened cream cheese, sour cream, garlic powder, and kosher salt until the mixture is smooth and creamy. Drain the chopped dill pickles well to remove excess moisture, then fold them into the cream cheese mixture along with the chopped fresh dill and 1 ¾ cups of the shredded cheddar cheese until well combined.
- Transfer to baking dish: Spoon the mixture into a 10-inch skillet or a medium-sized baking dish, smoothing it out evenly. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake the dip: Place the baking dish in the preheated oven and bake until the dip is just starting to bubble around the edges, about 20 minutes. Remove the dish carefully from the oven, then sprinkle the crushed Ruffles potato chips evenly over the top.
- Finish baking: Return the dip to the oven and continue baking for an additional 5 to 10 minutes, until the potato chips are toasted and the dip is bubbly and hot throughout.
- Garnish and serve: Remove the dip from the oven and top with whole dill pickle slices and extra fresh dill for garnish. Serve warm with extra potato chips on the side for dipping.
Notes
- Drain the chopped pickles thoroughly to avoid excess liquid in the dip.
- Use your preferred brand of dill pickles, but Vlasic or Claussen are recommended for best flavor and texture.
- For a sharper flavor, try using aged white cheddar or mix with a bit of smoked cheese.
- This dip is best served warm, but you can reheat leftovers gently in the oven or microwave.
- For a lower-salt option, reduce the added kosher salt and choose low-sodium pickles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: baked pickle dip, creamy pickle dip, party appetizer, dill pickle recipe, cheesy dip, sour cream dip
