Course: Appetizer
Cuisine: American
Difficulty: Easy
Servings: 8
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: ~280 kcal per serving
Description
This Loaded Dill Pickle Dip is creamy, tangy, and packed with bold flavor. Made with chopped dill pickles, crispy bacon, sharp cheddar, jalapeños, green onions, and ranch seasoning, it’s the ultimate crowd-pleasing party dip. Perfect for game day, potlucks, or anytime you want an addictive snack.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet (1 oz) ranch seasoning mix
- 1 1/2 cups dill pickles, finely chopped and well drained
- 1/2 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked crispy and crumbled
- 1 small jalapeño, finely diced (seeds removed for mild heat)
- 2 green onions, thinly sliced
- 1 tablespoon pickle juice (optional, for extra tang)
- Black pepper to taste
Instructions
- Prepare the base: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add sour cream, mayonnaise, and ranch seasoning. Mix until fully combined and creamy.
- Stir in the chopped pickles, cheddar cheese, bacon, jalapeño, and green onions.
- Add pickle juice if desired for extra tang. Season with black pepper to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with extra bacon, pickles, and green onions before serving.
Serving Suggestions
Serve chilled with:
- Ruffled potato chips
- Pretzels
- Crackers
- Toasted baguette slices
- Fresh veggies (carrots, celery, cucumbers)
Notes & Tips
- Drain pickles thoroughly to prevent a watery dip.
- For extra heat, keep jalapeño seeds or add a dash of hot sauce.
- Make it lighter by using Greek yogurt instead of sour cream.
- Stores in an airtight container in the refrigerator for up to 3 days.
- Not recommended for freezing.
