Baked Pickle Dip Recipe

Introduction

Baked Pickle Dip is a creamy, tangy appetizer that’s perfect for gatherings and game days. Combining the sharpness of cheddar with zesty dill pickles, this warm dip is sure to be a crowd-pleaser.

Ingredients

• 12 oz. cream cheese, softened
• 3/4 cup sour cream
• 1 1/2 tsp. garlic powder
• 3/4 tsp. kosher salt
• 2 cups finely chopped dill pickle slices (preferably Vlasic or Claussen), plus whole slices for serving
• 1/3 cup finely chopped fresh dill, plus more for serving
• 8 oz. white cheddar, shredded (about 2 cups), divided
• 2 oz. crushed Ruffles potato chips, for topping, plus more for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large bowl, use a flexible spatula to stir together cream cheese, sour cream, garlic powder, and kosher salt until smooth. Drain the chopped pickles well, then fold them into the cream cheese mixture along with the chopped dill and 1 ¾ cups of shredded cheddar until combined.
2. Step 2: Transfer the mixture to a 10-inch skillet or medium baking dish. Sprinkle the remaining shredded cheddar evenly on top.
3. Step 3: Bake the dip until it just starts to bubble around the edges, about 20 minutes. Carefully remove from the oven and sprinkle the crushed potato chips over the top. Return to the oven and bake for an additional 5 to 10 minutes, until the chips are toasty and the dip is bubbling.
4. Step 4: Remove from the oven and garnish with whole dill pickle slices and more fresh dill. Serve the dip warm with extra potato chips on the side.

Tips & Variations

• Use well-drained pickles to prevent the dip from becoming watery.
• For a spicier kick, add a pinch of cayenne pepper or some finely diced jalapeños.
• Swap out the white cheddar for sharp yellow cheddar or a smoky gouda to vary the flavor.
• Serve with an assortment of dippers like crackers, pretzels, or fresh vegetable sticks alongside the chips.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 325°F (165°C) until heated through, or microwave in short bursts, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix the ingredients and assemble the dip a few hours before baking. Keep it covered in the refrigerator until ready to bake, then proceed with the baking and topping steps as directed.

What can I use if I don’t have Ruffles potato chips?

Any sturdy, ridged potato chips will work well for the crunchy topping. You can also substitute with crushed pretzels or crispy fried onions for a different texture and flavor.

Baked Pickle Dip Recipe

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★★★★★

4.8 from 150 reviews

This Baked Pickle Dip is a creamy, tangy, and cheesy appetizer perfect for parties and gatherings. Combining softened cream cheese, sour cream, garlic powder, and dill pickles, then baked to bubbly perfection and topped with crushed potato chips for an irresistible crunch. Served warm with extra pickle slices and chips, it delivers a delightful balance of flavors and textures.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 12 oz. cream cheese, softened
• 3/4 cup sour cream
• 1 1/2 tsp garlic powder
• 3/4 tsp kosher salt

Pickle & Herb

• 2 cups finely chopped dill pickle slices (preferably Vlasic or Claussen), plus whole slices for serving
• 1/3 cup finely chopped fresh dill, plus more for serving

Cheese & Topping

• 8 oz. white cheddar, shredded (about 2 cups), divided
• 2 oz. crushed Ruffles potato chips, for topping, plus more for serving

Instructions

1. Prepare the oven and mix base: Arrange a rack in the center of the oven and preheat it to 350°F. In a large bowl, use a flexible spatula to stir together the softened cream cheese, sour cream, garlic powder, and kosher salt until the mixture is smooth and creamy.
2. Add pickles and herbs: Drain the finely chopped dill pickles thoroughly to avoid excess moisture, then fold them into the cream cheese mixture. Next, incorporate the chopped fresh dill and 1 ¾ cups of shredded white cheddar cheese, mixing until evenly combined.
3. Transfer and top dip: Transfer the creamy mixture into a 10-inch skillet or medium-sized baking dish, spreading it evenly. Sprinkle the remaining ¼ cup of shredded cheddar cheese over the top.
4. Bake initial phase: Bake the dip in the preheated oven until it just starts to bubble around the edges, approximately 20 minutes. This ensures the dip is hot and creamy with melted cheese inside.
5. Add chip topping and finish baking: Carefully remove the dip from the oven, sprinkle the crushed Ruffles potato chips evenly over the top. Return to the oven and continue baking for an additional 5 to 10 minutes, or until the chips are toasted and the dip is bubbling thoroughly.
6. Garnish and serve: Remove the dip from the oven and top with extra dill pickle slices and a sprinkle of fresh dill for a fresh, bright finish. Serve warm alongside additional potato chips for dipping.

Notes

• Make sure to drain the chopped pickles well to prevent the dip from becoming watery.
• Use crunchy, sturdy potato chips like Ruffles for the topping to maintain texture during baking.
• This dip is best served warm and fresh for optimal creaminess and crisp topping.
• Leftovers can be reheated gently in the oven or microwave but may lose some crispness on top.

Keywords: Baked pickle dip, creamy pickle dip, party dip, appetizer recipe, cheesy pickle dip, Ruffles chip dip