Baked Ranch Pickle Dip

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Okay pickle friends. Are you ready to make one of the BEST dips ever? I started working on this recipe after I became obsessed with making ranch & dill pickle sourdough pizza, inspired by the slice that won people over at the mighty Minnesota State Fair.

Baked until golden brown and bubbling, this hot pickle dip is full of briny dill pickle, garlic, and ranch flavors. Fresh dill adds brightness, too. It’s creamy, cheesy, melty, tangy, and truly an all-star appetizer. Thick cut ridged potato chips are my first choice for dipping; they’re salty, crunchy and sturdy, and the flavor compliments the pickles well. Pita chips work great too!

What really sets this recipe apart is a can of white bean. During a few rounds of testings, I found the dip needed a bit of heft, and a can of white beans was the perfect match. They’re soft and creamy in texture, very mild in flavor, and mix in seamlessly. I’ve had reviewers say they don’t usually like beans—and they don’t even notice them here!

It’s incredibly simple to make; mix everything together in one bowl; transfer to a pan and slide into the oven. That’s IT! You could even make a dill pickle martini while you’re waiting if you really wanted to go all in on the pickle vibes.

What really sets this recipe apart is the creaminess from Hidden Valley Ranch dressing.
I know – it’s basic, but it gives this such a classic ranch flavor.

A blend of mozzarella and cheddar cheese give this dip just the right amount of melty goodness and cheese pull opportunities. I use these two different cheese for specific purposes; mozzarella is low-moisture so it keeps the dip from becoming too greasy and the cheddar adds excellent flavor.

Crunchy, kosher dill pickles are ideal for this recipe!

These pickles are firm, so they hold up well being baked. Dill pickle SPEARS have more seeds and more water, so I don’t like using them for this recipe.

I buy the jarred kosher dills (they are whole and a medium size) from Trader Joe’s, which are shelf stable, a not-too-vinegary brine, and no added colors/suspect ingredients. They really give it the best flavor; briny, salty, and full of dill flavor! They’re the main star of my Dill Pickle Sourdough Bread, too.

Can This Be Made Ahead?

Yes! You can make this dip all the way up until baking; put in pan and cover with foil, then refrigerate for up to day. Remove from fridge and bake as directed.

P.S. If you have leftovers; the pickle dip makes an epic sourdough grilled cheese.

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Best Baked Ranch Pickle Dip

This creamy, cheesy baked pickle dip has lots of flavor from chopped dill pickles and ranch dressing! The oven melds everything together and it comes out golden brown and bubbly. This dip is incredibly easy to make, you just need a bowl and spatula. Serve with ripple potato chips for the ultimate combination!

5 from 52 votes

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Prep Time :10 minutes minutes

Cook Time :25 minutes minutes

Yield: 10 servings

Author: Amanda Paa

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Ingredients

• 4 ounces shredded mozzarella cheese
• 4 ounces cheddar cheese (I prefer white cheddar)
• 8 ounces softened cream cheese
• 1/2 cup full fat sour cream
• 1/2 cup bottled ranch dressing (I like Hidden Valley)
• 1 cup (160 grams) finely chopped kosher dill pickles, divided
• 1 (14.5 ounce) can white beans, drained and rinsed (I prefer great northern beans, but navy or cannellini work well too) – you can leave them whole, or some people like to lightly mash the beans so they blend into the dip.
• 1/4 teaspoon garlic powder
• 2 tablespoons minced fresh dill, plus more for topping
• 2 tablespoons pickle brine

Instructions 

• Toss shredded cheeses together and set aside. In a large bowl, use a fork to mash and mix together softened cream cheese, sour cream, garlic powder, and ranch dressing. It doesn't have to be completely smooth, just work it together until it's well blended.
• Add 3/4 cup chopped pickles, white beans, 1/2 of the cheese blend, fresh dill, and pickle brine. Mix together until well combined and ingredients are distributed.
• Put dip into a 7×10 inch baking dish, top with remaining cheese first, then remaining chopped pickles. Bake at 375 degrees for 21-23 minutes. Broil for 2 to 3 more minutes to brown cheese a bit.
• Remove from oven and top with more fresh dill (this is important). Serve hot with potato chips! Also good with pita chips.

Notes

Love this recipe? You’ll want to try this Bacon and Dill Pickle Soup, too!