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A warm, creamy, tangy dip featuring dill pickles, Ranch seasoning, and melted cheese baked until bubbly and golden brown. Perfect for parties, game days, or casual family nights.

  • Total Time: 30 minutes
  • Yield: Approximately 8 servings 1x

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup sour cream or full-fat Greek yogurt
  • 1 packet (about 1 oz) Ranch dressing mix or 2 tablespoons homemade Ranch seasoning
  • 1 to 1 1/4 cups dill pickles, finely chopped or 3/4 cup dill pickle relish
  • 1 to 1 1/2 cups shredded cheddar cheese or cheddar/Monterey Jack mix
  • 2 green onions, thinly sliced (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Salt and black pepper, to taste

Instructions

  1. Soften the cream cheese to room temperature.
  2. Preheat oven to 350°F (175°C).
  3. Beat softened cream cheese until smooth.
  4. Stir in sour cream or full-fat Greek yogurt and Ranch dressing mix until fully combined.
  5. If pickles are juicy, drain and blot dry with paper towels.
  6. Fold in chopped dill pickles or relish, garlic powder if using, half of the shredded cheese, and most of the sliced green onions; season with salt and black pepper to taste.
  7. Spread mixture evenly into a 1 to 1.5-quart baking dish and smooth surface.
  8. Sprinkle remaining shredded cheese evenly over the top.
  9. Bake for 18–25 minutes until dip is hot and cheese bubbles and melts.
  10. Optionally broil 1–2 minutes for browning, watching closely to avoid burning.
  11. Remove from oven, sprinkle remaining green onions over dip, and let rest about 5 minutes before serving.

Notes

Make sure cream cheese is softened to avoid lumps., Drain and dry pickles well to prevent watery dip., Full-fat dairy keeps dip creamy; low-fat versions can thin it out., Use dill relish instead of chopped pickles for milder flavor., When broiling, watch carefully as cheese can burn quickly., Pairs well with crackers, chips, and fresh vegetables., Add-ins include cooked crumbled bacon, pickled jalapeños, fresh herbs, or different cheeses like pepper jack or smoked cheddar., Can be made ahead, stored in fridge for 3-4 days or frozen unbaked mixture for up to 2 months., Reheat in oven or microwave; thaw frozen dip overnight before baking.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer

Nutrition

  • Serving Size: About 1/4 cup dip
  • Calories: Approx. 150 calories per serving
  • Fat: Approx. 13 g per serving
  • Carbohydrates: Approx. 3 g per serving
  • Protein: Approx. 4 g per serving