Ingredients
1 cup chopped dill pickles
8 oz softened cream cheese
½ cup sour cream
1½ cups shredded sharp cheddar (reserve 2 tbsp for top)
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp dill weed
¼ tsp cayenne pepper
1 tbsp pickle juice (optional)
Salt & pepper to taste
Chopped fresh dill for garnish
Instructions
Preheat oven to 350°F (175°C); rack in middle.
Mix base: Beat softened cream cheese + sour cream until smooth. (Pro tip: Soften at room temp 30 min or microwave 5-sec bursts.)
Add mix-ins: Stir in pickles, 1¼ cups cheddar, Worcestershire, garlic/onion powders, dill, cayenne, pickle juice, salt/pepper. (Reserve 2 tbsp cheddar for top.)
Taste & adjust: Sample a bit add salt/pepper if needed.
Spread evenly in 1-quart baking dish or small skillet.
Bake 20-25 min until bubbly and melted. Broil 1-2 min for golden top (watch closely!).
Rest & garnish: Cool 5 min; top with fresh dill + reserved cheddar.
Serve warm with pretzel chips, kettle chips, baguette, or veggies.
Notes
Soften cream cheese at room temp or microwave 5-sec bursts.
Chop pickles to ¼-inch for crunch.
Serve with pretzel chips, kettle chips, or veggies.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegan