Cheesy Baked Pickle Dip

Cheesy Baked Pickle Dip is the ultimate appetizer for pickle lovers creamy, tangy, and irresistibly cheesy with the perfect balance of crunch and flavor. It’s made with a blend of melted cheeses, tangy dill pickles, and a hint of ranch dressing, baked until bubbly and golden brown.

Warm, rich, and packed with flavor, this dip is perfect for game nights, gatherings, or any time you need a crowd-pleasing snack that feels comforting but exciting. Whether scooped up with chips, crackers, or toasted bread, every bite delivers that signature pickle punch.

Why You’ll Love This Cheesy Baked Pickle Dip

Cheesy Baked Pickle Dip is the ultimate savory treat that manages to be both rich and refreshingly tangy. The creamy combination of cream cheese, sour cream, and melty mozzarella contrasts perfectly with the crunch and zest of dill pickles.

It delivers comfort with a burst of unexpected flavor salty, cheesy, and perfectly balanced. Whether you’re hosting friends or spoiling yourself on the weekend, this hot, gooey dip guarantees compliments.

Ingredients

• 4 ounces shredded mozzarella cheese
• 4 ounces shredded cheddar cheese
• 8 ounces cream cheese, softened
• ½ cup full-fat sour cream
• ½ cup bottled ranch dressing
• 1 cup (160 g) finely chopped kosher dill pickles, divided
• 1 (14.5-ounce) can white beans, drained and rinsed (leave whole or lightly mashed)
• ¼ teaspoon garlic powder
• 2 tablespoons minced fresh dill, plus more for topping
• 2 tablespoons pickle brine

Step-by-Step Method

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet with nonstick spray or a touch of butter.

Step 2: Mix the creamy base

In a large bowl, combine the softened cream cheese, sour cream, and ranch dressing. Beat with a hand mixer or whisk until smooth and creamy.

Stir in the garlic powder, pickle brine, and fresh dill. The brine adds that tangy pickle flavor and prevents the dip from being too heavy.

Step 3: Add the cheese and mix-ins

Fold in the shredded mozzarella and cheddar cheese, followed by the chopped pickles and beans. If you prefer a smoother texture, lightly mash the beans before adding them to help create a cohesive, creamy mixture.

Step 4: Assemble and bake

Spread the mixture evenly into the prepared baking dish. Top with a handful of the reserved chopped pickles and a little extra cheese for a golden, melty surface.

Bake uncovered for 20–25 minutes, or until hot, bubbly, and lightly browned around the edges.

Step 5: Garnish and serve

Remove from the oven and let cool slightly. Sprinkle with more fresh dill for color and aroma. Serve warm with chips, pretzels, or toasted bread slices.

The texture should be creamy and gooey with just enough crunch from the pickles pure cheesy comfort with a tangy twist.

Expert Tips for Success

• Use real dill pickles: Avoid bread-and-butter pickles their sweetness can throw off the flavor balance.

• Room temperature cream cheese: Softened cream cheese ensures smooth mixing without lumps.

• Don’t skip the pickle brine: It’s the secret ingredient that infuses extra dill flavor into the creamy base.

• Serve immediately: This dip is best enjoyed warm, straight from the oven while the cheese is at its meltiest.

• Reheat easily: If making ahead, cover and reheat in the oven at 350°F (175°C) for 10–12 minutes until warmed through.

Tasty Variations to Try

• Spicy pickle dip: Add diced jalapeños or a teaspoon of hot sauce for a zesty kick.

• Bacon twist: Sprinkle with crispy turkey bacon bits before baking for a salty crunch.

• Greek yogurt spin: Substitute sour cream for Greek yogurt to lighten it up while keeping creaminess.

• Extra cheesy: Add more shredded cheddar or mozzarella for a thicker, gooey texture.

• Vegan version: Use dairy-free cream cheese, vegan shredded cheese, and plant-based sour cream. The white beans help keep it creamy even without dairy.

Serving Ideas

• Game night appetizer: Perfect for dipping between plays or rounds.

• Holiday spread: Adds a fun, creamy twist to festive snack boards.

• Potluck favorite: Travels well simply reheat before serving.

• Movie night comfort food: Pair with a bowl of popcorn and pickle chips for crunch-on-crunch.

• Burgers or sliders: Use leftovers as a tangy spread it’s incredible on grilled sandwiches!

Frequently Asked Questions

Can I make this dip ahead of time?

Yes. Prepare the mixture and refrigerate it (unbaked) for up to 24 hours. When ready to serve, bake it straight from the fridge, adding 5 extra minutes to the baking time.

Can I substitute the white beans?

You can skip them or use chickpeas instead. The beans add subtle richness and texture while blending seamlessly into the creamy base.

How long does Cheesy Pickle Dip last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot and creamy.

Can I serve it cold?

While this dip shines baked and warm, you can also enjoy it chilled. For a cold version, skip baking and refrigerate the mixed dip for at least 1 hour before serving.

What’s the best way to serve it?

Serve it with sturdy dippers like pita chips, pretzels, bagel crisps, or toasted baguette slices. Fresh veggie sticks like celery and carrots also work beautifully.

Cheesy Baked Pickle Dip

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• Author: Emma Hart
• Total Time: 35
• Yield: 8 servings 1x

Print Recipe

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Description

Creamy, tangy, and cheesy dip filled with dill pickles, melted mozzarella and cheddar, ranch, and fresh dill. Baked until bubbly and golden, perfect for serving warm with chips or toasted bread.

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Ingredients

Scale 1x2x3x

• 4 oz shredded mozzarella cheese
• 4 oz shredded cheddar cheese
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup bottled ranch dressing
• 1 cup finely chopped kosher dill pickles, divided
• 1 (14.5-oz) can white beans, drained and rinsed (mashed or whole)
• ¼ tsp garlic powder
• 2 tbsp minced fresh dill, plus more for garnish
• 2 tbsp pickle brine

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Instructions

1. Preheat oven to 375°F (190°C). Grease a small oven-safe dish or skillet.
2. Beat cream cheese, sour cream, and ranch until smooth. Stir in garlic powder, pickle brine, and fresh dill.
3. Fold in mozzarella, cheddar, chopped pickles, and beans. Mash beans slightly for creamier texture if desired.
4. Spread mixture evenly in dish. Top with reserved pickles and extra cheese.
5. Bake uncovered 20–25 minutes until bubbly and golden at edges.
6. Cool slightly. Garnish with fresh dill. Serve warm with chips, crackers, or toasted bread.

Notes

Use dill pickles, not sweet, for balanced flavor.

Soften cream cheese before mixing for smooth texture.

Pickle brine adds essential tangy flavor—don’t skip it.

Best served fresh and hot for gooey texture.

Reheat leftovers covered at 350°F (175°C) for 10–12 minutes.

• Prep Time: 10
• Cook Time: 25
• Category: Appetizer, Dip
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 recipe
• Calories: 230
• Sugar: 2g
• Sodium: 510mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 40mg

Keywords: cheesy baked pickle dip, dill pickle party dip, hot pickle dip recipe, ranch pickle cheese bake, warm appetizer dip