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!
Yield: 10 servings
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 7x10 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!
