Description
A creamy, tangy dip featuring dill pickles that is perfect for any gathering.
Ingredients
Scale
- 16 oz container sour cream (can sub dairy-free)
- 8 oz cream cheese (can sub dairy-free; I use Kite Hill)
- 1 cup dill pickles (chopped)
- 2 tbsp pickle juice
- 1 tbsp Worcestershire sauce
- 2-3 tbsp fresh dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp ranch seasoning
- Salt to taste
- 3/4 cup Panko breadcrumbs
- 1 tbsp butter (or dairy-free butter)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine sour cream and cream cheese in a mixing bowl until smooth.
- Add the chopped dill pickles and pickle juice, stirring gently.
- Mix in Worcestershire sauce, fresh dill, garlic powder, onion powder, and ranch seasoning.
- Add salt to taste, ensuring flavors blend well.
- Transfer the mixture to a baking dish, spreading it evenly.
- Combine Panko breadcrumbs and melted butter until evenly coated.
- Sprinkle the breadcrumb mixture on top of the dip.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Allow to cool slightly before serving, and enjoy!
Notes
This dip can be prepared ahead of time and baked just before serving for a fresh taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg