Dill pickles are having a moment, and I am all for it. In the past year, I have tried everything from ketchup and mustard to goldfish crackers and licorice that featured a pickle-flavored twist. Recently, while flipping through local cabin owner Stephanie Hansen’s new cookbook, I ran across a recipe for hot pickle dip, and it had a surprising ingredient: goat cheese. I’ve mentioned in the past how I don’t usually care for goat cheese, but when combined with dill pickles, the combination works.
Last year, while visiting family in Wisconsin, I had lunch at a new restaurant. There was a dill pickle and goat cheese flatbread on the menu, and I decided to go outside my comfort zone and give it a try.
To my surprise, the sharpness of the pickles tamed the funky flavor of the goat cheese. I have thought about that flatbread ever since, so when I saw this dip, I had to try it. I enjoyed it with toasted flatbread triangles, but it would also be good with spicy, pickle-flavored potato chips, as Stephanie recommends.
If you are looking for a great holiday gift for any cooks in your life or if you wish to add to your own cookbook collection, I recommend picking up Stephanie’s new book. The book is filled with holiday recipes and offers year-round entertaining ideas. To purchase Stephanie’s book, True North Cabin Cookbook, Volume Two: Seasonal recipes from a cozy kitchen (2025), it is available at the Piragis Northwoods Company bookstore or online at the Minnesota Historical Society Press website: https://shop.mnhs.org/
Hot Pickle Dip
Ingredients:
4 ounces cream cheese, softened
4 ounces plain goat cheese
1/2 cup sour cream
1/2 cup ranch dressing
3/4 cup chopped dill pickles
1/4 cup chopped pepperoncini peppers
1 clove of fresh garlic, minced
1/2 teaspoon fresh dill, minced, plus extra for garnishing
1 teaspoon coarse Kosher salt
1/2 cup shredded mozzarella cheese
1/2 cup shredded white cheddar cheese
1/2 cup crushed potato chips
Sliced green onions or chives for garnishing
Instructions:
Preheat the oven to 350 degrees F. Grease a small casserole dish with cooking spray. To a food processor, add the cream cheese, goat cheese, sour cream, and ranch dressing. Pulse until thoroughly mixed. Add the pickles, pepperoncini, garlic, dill, salt, and cheeses. Pulse a few more times, just until combined. Transfer the mixture to the prepared casserole dish and bake for 25 minutes or until lightly browned and bubbly. Garnish with crushed potato chips, dill and green onions or chives.
Yield: 6 party-sized servings or 1 in front of the TV
Notes:
This recipe was adapted from the following book: Hansen, Stephanie. “Hot Pickle Dip.” True North Cabin Cookbook: Seasonal recipes from a cozy kitchen, Minnesota Historical Society Press, 2025, p.126.
