Hot And Cheesy Fried Pickle Dip

This delightful dip combines creamy textures with tangy dill pickles, making it perfect for gatherings or cozy nights in.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 225

Ingredients Method Notes

Ingredients

Dip base

8 oz cream cheese, softened Provides richness and smooth texture.
1 cup sour cream Balances the richness of the cheese.
1 cup mayonnaise Enhances creaminess.
1 cup dill pickle chips, drained and chopped Signature pickle flavor.
1 cup shredded cheddar cheese Sharp, savory kick.
1 cup shredded mozzarella cheese Gooey, stretchy texture.

Seasonings

1 teaspoon garlic powder Warm, aromatic flavor.
1 teaspoon onion powder Adds depth.
1/2 teaspoon cayenne pepper (optional) For a little heat.
1/4 teaspoon black pepper A touch of spice.
1/4 teaspoon salt Balances flavors.

Topping

1/2 cup panko breadcrumbs For a crispy topping.
2 tablespoons fresh parsley, chopped For garnish.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Add chopped dill pickle chips, cheddar cheese, mozzarella cheese, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir until well mixed.
Transfer the mixture to a baking dish or oven-safe skillet and spread evenly.
Mix panko breadcrumbs with olive oil or melted butter until coated, then sprinkle on top of the dip.

Baking

Bake for 20-25 minutes until bubbling around the edges and golden brown on top.
Allow to cool for a few minutes, then garnish with freshly chopped parsley.

Serving

Serve warm with tortilla chips, pretzels, or fresh veggies for dipping.

Notes

Can prepare ahead of time and refrigerate. To reheat, bake at 350°F until warmed through. For variations, swap half of the cream cheese for Greek yogurt or add different herbs and spices.