Gluten Free Pickle Dip
This hot gluten free pickle dip captures all the flavors of fried pickles…in a cheesy, creamy dip!
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese or shredded Mexican blend cheese
- 1 ½ cups chopped dill pickles
- 3 tablespoons unsalted butter melted
- ⅔ cup gluten free breadcrumbs or gluten free panko breadcrumbs or crispy quinoa (directions are in the notes section)
- ½ teaspoon salt
Instructions
- Combine the cream cheese, mayonnaise, shredded cheese and chopped pickles in a bowl. Stir to combine.
- Pour the mixture into a small baking dish and bake for 25 minutes at 375 degrees. Remove the dip and increase the heat to 400 degrees while you prepare the topping.
- Prepare the topping by mixing the melted butter, breadcrumbs and salt in a small bowl.
- Evenly spread the topping on the dip. Bake at 400 degrees for 10 minutes or until the top is golden brown.
Notes
Substitute the butter and breadcrumb mixture for crispy quinoa
Cook about one cup of quinoa according to the directions on the package. Spread the cooked and cooled quinoa on a baking sheet lined with parchment paper and mix it with two tablespoons of olive oil and salt to taste. Bake the quinoa at 375 degrees for 25 minutes or until crispy, stirring it every 10 minutes. Sprinkle the crispy quinoa on top of the casserole once it’s cooked.
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