Baked Ranch Pickle Dip

Baked casserole topped with golden breadcrumbs and chopped chives, served in a white dish with a white serving spoon. Fresh herbs and a seasoning mix are nearby.

This baked ranch pickle dip is warm, creamy, and packed with tangy dill pickle flavor. Ranch seasoning, sour cream, and chopped pickles come together in an easy appetizer that is perfect for sharing.

Course Appetizer, Dip, Side Dish, Sides, Snack

Cuisine American, International

Keyword chip, chive, chop, chopped dill, cream cheese, creamy, dill pickle dip, dill pickles, dip, fresh dill, fried pickle, pickle dip, pickle dip recipe, pickle juice, sour cream

Prep Time 15

Cook Time 20

Servings Servings

Calories 336kcal

Author Zuzana Paar

Equipment

Ingredients

1/4 Cup Breadcrumbs
1 Cup Dill Pickles chopped
1 Cup Sour Cream
1 Tablespoon Ranch Seasoning
1/2 Tablespoon Butter

US Customary - Metric

Instructions

Preheat oven to 400°Fahrenheit (200°Celsius) and gather all ingredients.
Cook breadcrumbs in melted butter until golden, then set aside.
Mix sour cream, chopped pickles, and seasonings until combined.
Spread the mixture into a baking dish and top with toasted breadcrumbs.
Bake about 20 minutes until hot and bubbly, then serve warm.

Video

Notes

Drain the Pickles Well: Too much pickle juice can make your dip watery. Pat the chopped pickles dry with a paper towel before mixing them in.
Use Room Temperature Cream Cheese: Softened cream cheese blends more easily with the other ingredients. This helps create a smooth and creamy texture without lumps.
Bake Until Golden and Bubbly: Watch for a light golden edge and bubbling center to know it's ready. This gives the dip a rich flavor and perfect consistency.
Let It Rest Before Serving: Give the dip 5–10 minutes to cool slightly after baking. It thickens a bit, and the flavors come together more as it rests.

Nutrition