Description
A creamy, tangy, cheese-loaded pickle dip made with cream cheese, sour cream, dill pickles, cheddar, and ranch seasoning. It is quick to mix, easy to chill, and perfect for serving with chips, crackers, pretzels, or fresh vegetables.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups dill pickles, finely chopped
- 2 tablespoons pickle juice
- 1 cup cheddar cheese, shredded
- 1 tablespoon ranch seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill, chopped
- 2 tablespoons green onions, thinly sliced
Instructions
- Let the cream cheese sit at room temperature for 20 to 30 minutes so it softens.
- In a medium mixing bowl, stir together the softened cream cheese and sour cream until smooth.
- Mix in the ranch seasoning, garlic powder, onion powder, and pickle juice until fully combined.
- Fold in the chopped dill pickles, shredded cheddar cheese, chopped fresh dill, and most of the green onions, reserving a small amount for topping if desired.
- Cover the bowl and chill the dip for 30 minutes to let the flavors meld and the texture firm up.
- Spoon into a serving bowl and top with the reserved cheddar, pickles, dill, and green onions.
- Serve cold with chips, crackers, pretzels, or fresh vegetables.
Notes
- For the smoothest texture, make sure the cream cheese is fully softened before mixing.
- Pat the chopped pickles dry if they seem very wet so the dip stays thick and creamy.
- Freshly shredded cheddar gives the best texture, but pre-shredded cheese can work too.
- This dip tastes even better after a few hours in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pickle dip, loaded pickle dip, cream cheese dip, party appetizer, easy cold dip, cheddar pickle dip, ranch pickle dip