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Baked Ranch Pickle Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 94 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Best Baked Ranch Pickle Dip is a creamy, cheesy, and tangy appetizer perfect for parties and gatherings. It features a luscious blend of shredded mozzarella and cheddar cheeses, creamy cream cheese, sour cream, and ranch dressing, enhanced with fresh dill and the bright zing of kosher dill pickles and pickle brine. White beans add a smooth texture and subtle earthiness, making the dip hearty yet balanced. Baked to bubbly perfection and topped with fresh dill, this dip pairs wonderfully with potato or pita chips.

Ingredients

Scale

Cheeses

  • 4 ounces shredded mozzarella cheese
  • 4 ounces shredded white cheddar cheese

Dairy & Cream

  • 8 ounces softened cream cheese
  • 1/2 cup full fat sour cream
  • 1/2 cup bottled ranch dressing (preferably Hidden Valley)

Produce & Herbs

  • 1 cup (160 grams) finely chopped kosher dill pickles, divided
  • 2 tablespoons minced fresh dill, plus more for topping

Pantry Items

  • 1 (14.5 ounce) can white beans, drained and rinsed (great northern, navy, or cannellini beans)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons pickle brine

Instructions

  1. Prepare Cheese Blend: Toss together the shredded mozzarella and white cheddar cheese in a bowl and set aside for later use.
  2. Mix Base Ingredients: In a large mixing bowl, use a fork to mash and combine the softened cream cheese, sour cream, garlic powder, and ranch dressing. It does not need to be completely smooth but should be blended well to create a creamy base.
  3. Add Main Ingredients: Stir in 3/4 cup of the chopped kosher dill pickles, drained white beans (you can leave them whole or lightly mash them), half of the reserved shredded cheese blend, fresh minced dill, and pickle brine. Mix thoroughly so all ingredients are evenly distributed.
  4. Assemble in Baking Dish: Transfer the dip mixture into a 7×10 inch baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese on top, then add the remaining chopped pickles evenly over the cheese layer.
  5. Bake the Dip: Preheat your oven to 375°F (190°C). Bake the dip for 21 to 23 minutes until bubbly and heated through.
  6. Broil for Browning: After baking, switch the oven to broil and broil the dip for 2 to 3 minutes to brown the cheese lightly. Watch carefully to avoid burning.
  7. Garnish and Serve: Remove the dip from the oven, sprinkle generously with additional fresh dill for aroma and color. Serve hot with potato chips or pita chips for dipping.

Notes

  • For a variation, try making the Bacon and Dill Pickle Soup for a warm, comforting dish with similar flavors.
  • If you prefer a smoother texture, lightly mash the white beans before mixing.
  • Feel free to substitute the pickles with spicy pickles or add a pinch of cayenne for a kick.
  • Use fresh dill generously as it enhances the bright, fresh notes of the dip.
  • This dip is best enjoyed fresh but can be stored in the refrigerator and reheated before serving.

Find it online: https://oliviadinner.com/baked-ranch-pickle-dip-recipe/