Creamy Ranch Dill Pickle Dip
A warm, bubbly baked dip made with cream cheese, mozzarella, Parmesan, ranch seasoning, diced dill pickles, and fresh dill.
Equipment
- Large mixing bowl
- Small baking dish
Ingredients
Main Ingredients
- 4 oz cream cheese at room temperature
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp ranch seasoning mix adjust to taste
- 1 cup diced dill pickles drained and patted dry
- 1 tbsp chopped fresh dill or 1 tsp dried dill
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F.
- Mix. Stir the cream cheese, mozzarella, Parmesan, sour cream, and mayonnaise until smooth.
- Season. Fold in the ranch seasoning, pickles, and dill.
- Fill. Spread the dip in a small baking dish.
- Bake. Bake 20 to 30 minutes until bubbling and golden.
- Serve. Cool a few minutes and serve with pretzels, chips, or vegetables.
Notes
Substitutions: Sweet pickles or relish can replace dill pickles. Use 1 tsp dried dill in place of 1 tbsp fresh.
Tips: Drain the pickles well, soften the cream cheese, and do not overbake. Add hot sauce or green onions if you like.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat until hot.