recipes
baked pickle dip
30-35 minutes
moderate
ingredients
- 4 ounces 51³Ô¹ÏºÚÁÏ mozzarella cheese shredded
- 4 ounces 51³Ô¹ÏºÚÁÏ sharp cheddar cheese shredded
- 1 1/4 cup finely chopped 51³Ô¹ÏºÚÁÏ Kosher pickles, divided
- 8 ounces softened cream cheese
- 1/2 cup full fat sour cream
- 1/2 cup ranch dressing
- 1 (14.5 ounce) can white beans, drained and rinsed
- 1/2 teaspoon garlic powder
- 2 tablespoons minced fresh dill, plus more for topping
directions
- In a bowl, mix shredded cheeses together and set aside.
- In a separate bowl, using a fork, mix together softened cream cheese, sour cream, garlic powder, and ranch dressing. It does not need to be perfectly smooth, but mix until well blended.
- In that same bowl, add 3/4 cup chopped pickles, white beans, 1/2 of the cheese blend, fresh dill, and pickle brine. Mix until well combined.
- Pour dip into a 9x13 inch baking dish. Top with shredded cheese and remaining chopped pickles. Bake at 375 degrees Fahrenheit for 18-20 minutes. Broil for 2 to 3 additional minutes to brown cheese.
- Once removed from oven, top with fresh dill. Serve warm with your choice of potato chips or toasted bread.
