![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/hot-pickle-and-cheese-cracker-dip/&media=https://blythesblog.com/wp-content/uploads/2024/03/2B7B8EDE-65AE-4E03-B02B-787AB1265F93_1_201_a.jpg&description=As a kid, growing up in Indiana in the 60s, one of my favorite snacks was/is <a href="https://www.cheezit.com/en-us/home.html">Cheez-Its Crackers</a> and <a href="https://www.amazon.com/Kraft-Pimento-Cheese-Spread-Pack/dp/B01N468QEQ">Kraft Pimento Cheese Spread</a>. We are taking "<em>haute cuisine</em>". My tastes have evolved into a somewhat more sophisticated palate, though if you showed up at my house with this combo, I would be delighted! Anyway, getting back to my main point here is this Hot Pickle and Cheese Cracker Dip. It's a deliciously spicy, tangy, cheesy, briny dip that is covered in, wait for it... Cheez-Its and baked. What's not to like?! data-pin-do=)
Hot Pickle and Cheese Cracker Dip
By April 9, 2024
As a kid, growing up in Indiana in the 60s, one of my favorite snacks was/is Cheez-Its Crackers and Kraft Pimento Cheese Spread. We are taking "haute cuisine". My tastes have evolved into a somewhat more sophisticated palate, though if you showed up at my house with this combo, I would be delighted! Anyway, getting back to my main point here is this Hot Pickle and Cheese Cracker Dip. It's a deliciously spicy, tangy, cheesy, briny dip that is covered in, wait for it... Cheez-Its and baked. What's not to like?!
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 - 10 Servings
Ingredients
1 garlic clove, finely chopped
1 teaspoon crushed red pepper flakes
4 ounces cream cheese, room temperature
1 ounce Parmesan, finely grated
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon freshly ground pepper
Directions
1Preheat oven to 350° F . Heat the vegetable oil in a small skillet over low until shimmering. Add the garlic and crushed red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes. Pour garlic-chile oil into a medium bowl.
2Add the cream cheese, sour cream, dill relish, Parmesan, dill, lemon zest, lemon juice, and black pepper to garlic-chile oil and whisk to combine; season dip with kosher salt. Scrape into a 1-quart baking dish and smooth surface.
3Place the 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.
4Serve dip warm with crudités and more crackers for dipping.
Note
1This dip can also be served cold, but then reduce the amount of cream cheese to 2 ounces and increase the sour cream to 6 ounces. 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.
Recipe adapted from Bon Appetit.
Khyron
April 1, 2025
Unless you love lemon, there is too much lemon in the recipe. It dominates the flavor profile much more than I expected. If I make it again, I would cut out the lemon zest and may even cut down on the lemon juice or substitute it with pickle juice. In a pickle and cheese cracker dip, I want the pickle and cheese crackers to be the dominant flavors.
Even though the only spicy component is 1 tsp of crushed red pepper flakes, it has a definite kick, which I enjoy. If you do not like spicy food, cut this ingredient in half.
I love dill pickles and this recipe has promise, but it’s not quite the right combination of flavors for my palate. Thanks for the recipe idea!