Attention all pickle fans! This Dill Pickle Dip is ridiculously easy to make and the perfect little appetizer for your next cocktail party, game night or burger night. It’s got double the dill flavor and it’s topped with Cheez Its!
When I’m looking for a quick and easy recipe for game day or a cocktail party I always add some kind of dip. Hot or cold, dips always seem to be popular with the crowd.
I saw this recipe for Dill Pickle Dip in bon appétit magazine and knew I’d have to try it. And all the more for me because you know who won’t touch a pickle with a ten foot pole. Whatev Mr. Picky. You miss out on all the good stuff.
Why You’ll Love this Recipe
A dip is always a winner at a party in my opinion. And if you’re a fan of pickles, this dip is for you.
It’ll take you less than 15 minutes to throw this dip together and just 10-15 minutes to bake it, so if you’re scrambling at the last minutes for a delicious recipe to impress you’re guests, I would certainly add this one to your appetizer list.
Ingredients You’ll Need
- Cheez-Its (any flavor)
- vegetable oil
- garlic
- crushed red pepper flakes
- cream cheese
- sour cream
- dill pickle relish
- grated Parmesan cheese
- fresh dill
- lemon
- kosher salt and pepper
Step-By-Step Instructions
The first step is to place your Cheez-Its in a Ziploc bag and use a rolling pin or the bottom of a heavy frying pan to crush them into small bits. You’ll set these aside for later.
The next step will be to heat your vegetable oil in a skillet followed by your minced garlic and red pepper flakes. You’ll want to cook this mixture for just about two minutes over low heat.
You will add your softened cream cheese, sour cream, relish, grated Parmesan, chopped dill, lemon juice and zest, kosher salt and pepper and garlic chile oil to a large bowl and mix with a rubber spatula until well combined.
Add the mixture to a 1-quart baking dish and smooth the top before sprinkling on your crushed Cheez-Its.
Place the dish in the oven and bake for 10-15 minutes until heated through.
I love to serve this dip with extra Cheez-Its and crackers, as well as sliced cucumber spears.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Dill Pickle Dip
I used extra toasted Cheez-Its for this dip, but feel free to use your favorite flavor.
I found this recipe in bon appétit magazine and just tweaked the amount of dill pickle relish and fresh dill a smidge.
You can add bon appétit’s recommended one teaspoon of red chili flakes to your oil and garlic for a spicy dip or scale back to 1/2 teaspoon for less spicy. You decide.
Dill Pickle Dip
Print Recipe Pin RecipeIngredients
- 3 Tbsp. vegetable oil
- 2 garlic cloves, finely minced
- 1 tsp. red pepper flakes, use less if you like things not as spicy. I used 1/2 tsp.
- 4 oz. cream cheese, room temperature
- 4 oz. sour cream
- 3/4 cup dill pickle relish
- 1 Tbsp. grated Parmesan cheese
- 2 Tbsp. fresh dill, chopped
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 tsp. freshly ground black pepper
- 1/2 tsp. Kosher salt
- 1 cup Cheez-It crackers, plus more for serving
- crudites and crackers, for serving
Instructions
- Preheat oven to 350 degrees.
- Place your Cheez-Its in a Ziploc bag and smash with a rolling pin or heavy frying pan into coarse crumbs. Set aside.
- In a small skillet, heat oil over low heat until it begins to shimmer. And the garlic and the red pepper flakes and cook, stirring constantly for two minutes until fragrant. Remove from heat and set aside.
- Add cream cheese, sour cream, relish, Parmesan, chopped dill, lemon zest and juice, pepper and kosher salt, and garlic chile oil to a large bowl and mix together with a rubber spatula until well combined. Pour mixture into a 1-quart baking dish and smooth the top. Scatter the top with your Cheez-It crumbs. Bake for 10-15 minutes until warmed through. Serve warm with extra crackers and cucumber spears.
Notes
Adapted from bon appetit magazine
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