Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 8-10
Ingredients
For the Base:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons cold butter, cubed
- 3/4 cup cold buttermilk
- 1 large egg, beaten
For the Filling:
- 2 cups sharp cheddar cheese, shredded
- 1 cup dill pickles, diced and drained
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
For the Topping:
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, melted
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon garlic powder
- Extra pickle slices for garnish
Instructions
Prepare the Base:
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs.
- Make a well in the center and pour in buttermilk and beaten egg. Stir just until dough comes together (don’t overmix).
- Turn dough onto a floured surface and gently knead 2-3 times. Roll out to fit your baking dish.
Make the Filling:
- In a medium bowl, combine softened cream cheese and mayonnaise until smooth.
- Mix in 2 cups shredded cheddar, diced pickles, fresh dill, pickle juice, garlic powder, onion powder, and paprika.
- Stir until well combined and creamy.
Assemble:
- Press half the dough into the bottom of the prepared baking dish.
- Spread the pickle-cheddar filling evenly over the dough base.
- If using remaining dough as a top layer, roll it out and place over filling. If making as an open-faced delight, skip this step.
Add Toppings:
- Brush the top with melted butter and sprinkle with remaining 1/2 cup cheddar cheese.
- Add fresh dill and garlic powder on top.
- Arrange pickle slices decoratively over the surface.
Bake:
- Bake for 20-25 minutes until golden brown and cheese is bubbly.
- Let cool for 10 minutes before cutting into squares.
Alternative Preparation Methods
Option 1: Pinwheel Style
- Roll dough into a rectangle, spread filling, roll up jelly-roll style
- Slice into 1-inch rounds and place in muffin tins
- Bake for 18-20 minutes
Option 2: Dip Style
- Use just the filling mixture and serve warm with crackers or bread
- Bake in a smaller dish at 350°F for 15-20 minutes until bubbly
Option 3: Stuffed Biscuits
- Make individual biscuits, cut in half, and stuff with filling
- Great for appetizers or party snacks
Tips for Success
- Drain Pickles Well: Pat diced pickles dry with paper towels to prevent soggy bottom
- Room Temperature Cream Cheese: Ensures smooth mixing without lumps
- Don’t Overbake: Keep an eye on browning – you want golden, not dark brown
- Fresh Dill: Use fresh dill when possible for the brightest flavor
- Pickle Juice: Don’t skip this – it adds incredible tangy flavor
Serving Suggestions
- Serve warm as a side dish with grilled meats
- Cut into small squares for appetizers
- Pair with cold beer or iced tea
- Great for potlucks and game day gatherings
Storage & Reheating
- Store covered in refrigerator for up to 4 days
- Reheat individual portions in microwave for 30-45 seconds
- Can be frozen for up to 2 months (thaw overnight before reheating)
Variations
- Bacon Pickle: Add 1/2 cup crumbled bacon to the filling
- Spicy Kick: Use pepper jack cheese and add jalapeños
- Ranch Style: Mix in 1 packet ranch dressing mix
- Bread Bowl: Serve the filling hot in a hollowed-out bread bowl
This tangy, cheesy delight is pure comfort food that brings together the best of pickles and cheddar in one irresistible dish!
