The BEST Dill Pickle Dip with Bacon & Ranch! (Easy Party Appetizer)

Ingredients

• 8 oz Cream Cheese (softened to room temperature)
• 0.5 cup Sour Cream (full‑fat)
• 0.5 cup Mayonnaise (regular)
• 1 cup Dill Pickles (chopped; kosher dill spears or any dill pickles)
• 1 tablespoon Fresh Dill (chopped)
• 0.5 cup Shredded Cheese (Colby Jack, shredded)
• 8 oz Cooked Bacon (cooked, crumbled)
• 0.25 cup Mild Peppers (optional, chopped; can use jalapeño for heat)
• 2 tablespoons Ranch Dressing Mix (store‑bought packet or bulk blend)
• 1 tablespoon Pickle Juice (from the pickle jar)

Instructions

1. Prep the mix‑ins

   Chop the dill pickles, dice the mild peppers (if using), shred the cheese, and crumble the cooked bacon. Set each aside in separate bowls.

   Time: PT5M

2. Combine the creamy base

   In a mixing bowl, add the softened cream cheese, mayonnaise, sour cream, ranch dressing mix, pickle juice, and fresh dill. Mix with a rubber spatula (or hand mixer) until smooth and free of lumps.

   Time: PT5M

3. Fold in the chopped ingredients

   Add the chopped pickles, diced peppers, and shredded cheese to the creamy base. Gently fold until evenly distributed.

   Time: PT3M

4. Add the bacon

   Stir in the crumbled bacon, reserving a small handful to sprinkle on top for garnish if desired.

   Time: PT2M

5. Chill the dip

   Transfer the dip to an airtight storage container, cover, and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

   Time: PT0M

Nutrition Facts

Calories

390

Protein

7g

Carbohydrates

3g

Fat

37g

Fiber

0.2g