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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a small oven-safe dish or skillet.
- Beat cream cheese, sour cream, and ranch until smooth. Stir in garlic powder, pickle brine, and fresh dill.
- Fold in mozzarella, cheddar, chopped pickles, and beans. Mash beans slightly for creamier texture if desired.
- Spread mixture evenly in dish. Top with reserved pickles and extra cheese.
- Bake uncovered 20–25 minutes until bubbly and golden at edges.
- 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