Description
A warm, creamy dill-pickle dip with ranch seasoning, melted cheddar and mozzarella, and a buttery panko topping.
Ingredients
8 ounces cream cheese, softened
1/2 cup sour cream
1 ounce ranch seasoning mix
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon dill pickle brine
1 cup finely chopped dill pickles, patted dry
1 tablespoon finely chopped fresh dill
1 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1/3 cup panko breadcrumbs
1 tablespoon melted butter
Instructions
1. Heat oven to 375°F and grease a 1-quart baking dish.
2. Mix cream cheese, sour cream, ranch seasoning, garlic powder, onion powder, and pickle brine until combined.
3. Fold in pickles, dill, 3/4 cup cheddar, and 1/2 cup mozzarella. Spread in the baking dish.
4. Top with the remaining cheese. Toss panko with butter and sprinkle over the top.
5. Bake 20–25 minutes, until hot, bubbling, and golden. Rest 5 minutes before serving.
Notes
Pat pickles dry before using. Refrigerate leftovers within 2 hours and use within 3 days.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 260 kcal
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 65mg