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Epicurious
Bon Appétit

Hot Pickle and Cheese Cracker Dip

By Abra Berens

5.0

(1)

Hot Pickle and Cheese Cracker Dip in a white bowl surrounded by other veggies all placed on a blue water colored surface
Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams

Pickle Dip belongs in the hallowed snack halls of French Onion Dip, Thick Ranch, and Mexicali Dip. To my mind, the best way to balance a decadent sauce is by slathering it on a mountain of fresh, crisp vegetables. Here the creamy base is contrasted with the acidity of the pickles and lemon, the heat of the chile flakes and black pepper, the freshness of the chopped herbs, and the salty crunch of a Cheez-It crust.

Note: This dip can also be served cold, but then I reduce the amount of cream cheese to 2 oz. and increase the sour cream to 6 oz. Feel free to make this dip ahead of time; it will last in the fridge for up to three days before it starts to separate. If heating from cold, either bring to room temp before baking or reduce the oven temp to 325° and bake for 25 minutes.

What you’ll need

Recipe information

  • Total Time

    25 minutes

  • Yield

    8–10 servings

Ingredients

3 Tbsp. vegetable oil
1 garlic clove, finely chopped
1 tsp. crushed red pepper flakes
4 oz. cream cheese, room temperature
4 oz. sour cream
1 cup dill relish
1 oz. Parmesan, finely grated
¼ cup chopped dill
1 Tbsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. freshly ground pepper
Kosher salt
1½ cups Cheez-It crackers, plus more for serving
Crudités (for serving)

Preparation

  1. Step 1

    Preheat oven to 350°. Heat 3 Tbsp. vegetable oil in a small skillet over low until shimmering. Add 1 garlic clove, finely chopped, and 1 tsp. crushed red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes. Pour garlic-chile oil into a medium bowl.

    Step 2

    Add 4 oz. cream cheese, room temperature, 4 oz. sour cream, 1 cup dill relish, 1 oz. Parmesan, finely grated, ¼ cup chopped dill, 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and 1 tsp. freshly ground black pepper to garlic-chile oil and whisk to combine; season dip with kosher salt. Scrape into a 1-qt. baking dish and smooth surface.

    Step 3

    Place 1½ cups Cheez-It crackers in a resealable plastic bag, seal, and smash with a large wooden spoon, rolling pin, or frying pan into coarse crumbs. Scatter over dip and bake until warmed through, about 10 minutes.

    Step 4

    Serve dip warm with crudités and more crackers for dipping.

TagsDipSnackCream CheeseCheeseDairyOven BakeNut FreeEasyQuick30 Minutes or LessVegetarianDillHerbs & SpicesAmericanBon Appétit

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