Description
Hot Bubble Up Pickle Dip Bake is a warm, gooey appetizer that blends creamy pickle flavors with a doughy topping.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 1 cup Dill Pickles, finely chopped and well-drained
- 1/4 cup Fresh Dill, chopped
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Black Pepper, to taste
- 1 can Refrigerated Biscuit Dough (or Crescent Roll Dough)
- 1 cup Shredded Cheese (Cheddar, Monterey Jack, or your favorite blend)
- Optional Mix-ins: Crispy beef bacon bits, cayenne pepper, or cooked, finely crumbled seasoned ground beef
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until smooth and free of lumps. Stir in the chopped dill pickles, fresh dill, garlic powder, onion powder, and a pinch of salt and black pepper. Mix thoroughly and adjust seasonings if needed.
- Open the refrigerated biscuit or crescent roll dough and cut each piece into 6-8 small pieces.
- Gently fold the dough pieces into the pickle dip mixture, being careful not to overmix.
- Transfer the dip mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheese generously over the top of the dip mixture.
- Bake for 25-30 minutes, or until hot and bubbly, and the cheese is melted and golden brown.
- Let the dip rest for 5-10 minutes before serving with dippers.
Notes
- Serve with tortilla chips, crackers, or fresh vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg