Hot Pickle and Bacon Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar divided
- 3/4 cup dill pickles finely chopped and patted dry
- 6 slices bacon cooked crisp and crumbled, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons pickle juice
Instructions
- Preheat the oven to 350°F and grease a small, about 1-quart, baking dish.
- Beat the cream cheese and sour cream together until smooth, with no lumps remaining, about 1 minute.
- Fold in 3/4 cup of the cheddar, half the bacon, the chopped pickles, pickle juice, garlic powder and cayenne.
- Spread the mixture into the prepared dish in an even layer.
- Scatter the remaining cheddar and bacon over the top.
- Bake for 20 to 25 minutes, until the dip bubbles at the edges and the cheese on top turns deep golden in spots.
- Rest 5 minutes before serving; this lets the dip set enough to scoop cleanly.
- Serve warm with sturdy tortilla chips, pretzel rods or toasted baguette slices.
Good to Know
Cook the bacon a day ahead and keep it in the fridge; the rest of the dip comes together in under ten minutes.