Baked Ranch Pickle Dip
A crowd-pleasing dip combining gooey cheese with the tangy flavor of dill pickles and ranch dressing, perfect for parties or cozy nights.
Ingredients
Cheese and Cream Base
- 4 ounces shredded mozzarella cheese
- 4 ounces cheddar cheese (preferably white cheddar)
- 8 ounces softened cream cheese
- 1/2 cup full-fat sour cream
- 1/2 cup bottled ranch dressing
Main Ingredients
- 1 cup (160 grams) finely chopped kosher dill pickles divided into portions
- 1 14.5-ounce can white beans
- 1/4 teaspoon garlic powder
- 2 tablespoons minced fresh dill plus more for topping
- 2 tablespoons pickle brine
Instructions
Preparation
- Toss together the shredded mozzarella and cheddar cheese in a bowl and set aside.
- In a large bowl, mash and mix the softened cream cheese, sour cream, garlic powder, and ranch dressing until well combined.
Combine Ingredients
- Add 3/4 cup of the chopped pickles, white beans, half of the cheese blend, minced fresh dill, and pickle brine to the cream cheese mixture and mix until fully combined.
Transfer and Bake
- Transfer the mixture into a 7x10 inch baking dish. Top with the remaining cheese and then add the rest of the chopped pickles on top.
- Preheat the oven to 375 degrees Fahrenheit and bake for 21-23 minutes. Broil for an additional 2-3 minutes to brown the cheese slightly.
Serve
- Remove from oven, sprinkle more fresh dill on top, and serve hot with potato chips or pita chips.
Notes
Allow the dip to cool completely for storing. It can be refrigerated for up to 3 days. Reheat covered with foil.