Baked Pickle Dip
Cold, crispy pickles and molten hot cheese might sound like a crazy combo, but one bite of this baked pickle dip will make you a believer.
- 12 oz. cream cheese, softened
- 3/4 c. sour cream
- 1 1/2 tsp. garlic powder
- 3/4 tsp. kosher salt
- 2 c. finely chopped dill pickle slices (preferably Vlasic or Claussen), plus whole slices for serving
- 1/3 c. 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
- Arrange a rack in the center of the oven; preheat oven to 350°. In a large bowl, using a flexible spatula, stir together cream cheese, sour cream, garlic powder, and salt until smooth. Drain chopped pickles, then fold into cream cheese mixture. Fold in dill and 1 ¾ cups cheddar until combined.
- Transfer mixture to a 10" skillet or medium baking dish. Top with remaining cheddar.
- Bake dip until just starting to bubble around the edges, about 20 minutes. Carefully remove from oven and sprinkle with potato chips. Continue to bake until chips are toasty and dip is bubbling, 5 to 10 minutes more.
- Top with dill pickle slices and more dill. Serve warm with more chips alongside.
The right pickles for this dip: This dip is at its most craveable when the acidity of the pickle perfectly balances the richness of the cheese—so it’s crucial to choose the right pickle for the job. Dill pickles are a must (a bread ‘n’ butter or half sour will not have the necessary vinegar), but not all brands are made equal. In testing, I found that Claussen and Vlasic both worked perfectly here; if using Vlasic, you have to be extra careful not to let too much brine sneak into the dip with the pickles—it will turn the dip neon yellow!
Make-ahead and storage: If you’d like to make ahead, the dip base can be mixed together up to 1 day in advance and stored in an airtight container in the refrigerator. When you’re ready to serve, add it to the pan and bake as directed (it might need a few extra minutes if it’s super cold from the fridge). Leftovers can be stored for up to 3 days in the refrigerator—though the chips will definitely go soggy.
- 3/4 cup sour cream
- 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
