Hot and Cheesy Fried Pickle Dip
A warm, tangy, and slightly spicy crowd-pleaser, this hot and cheesy fried pickle dip transforms ordinary dill pickles into an indulgently spoon-worthy appetizer.
Ingredients
Dip Ingredients
- 1 cup chopped dill pickles Use crunchy refrigerator pickles for best texture.
- 8 ounces cream cheese Softened.
- 1/2 cup sour cream Can be substituted with plain Greek yogurt.
- 1 1/2 cups shredded cheddar cheese Sharp cheddar preferred.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon cayenne pepper Reduce for a milder dip.
- 1 tablespoon pickle juice Optional, adds extra tang.
- to taste Salt and pepper
- as needed Chopped fresh dill For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease an oven-safe baking dish.
- In a large mixing bowl, beat the room-temperature cream cheese and sour cream until smooth and creamy.
- Stir in the chopped dill pickles, shredded cheddar, Worcestershire sauce, garlic powder, onion powder, dill weed, and cayenne pepper.
- If you want extra pickle tang, add the tablespoon of pickle juice.
- Taste and add salt and pepper as needed. Mix until everything is evenly combined.
- Spread the mixture evenly in your prepared baking dish.
Baking
- Place in the preheated oven and bake for 20–25 minutes, until the cheese is melted and the surface is bubbling.
- Let the dip cool for 5 minutes, then sprinkle chopped fresh dill on top.
Serving
- Scoop with chips, bread, or veggies and enjoy warm.
Notes
This dip can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. For a crunch topping, sprinkle panko mixed with butter over the top before baking. Store leftovers in the refrigerator and consume within 3–4 days.