Dill Pickle Nachos Recipe

Introduction

Dill Pickle Nachos are a fun and flavorful twist on classic nachos, combining the tangy crunch of dill pickles with melty cheese and savory bacon. This recipe is perfect for snacking or serving at your next casual gathering, offering a zesty and satisfying bite every time.

Ingredients

• 8 ounces kettle chips
• 1 ¼ cups shredded Italian cheese blend
• 1 teaspoon dried dill (or 1 tablespoon fresh dill weed)
• ¼ teaspoon garlic powder
• 1 cup sliced dill pickles (divided)
• ¼ cup sliced pickled jalapeños
• ¼ cup bacon bits
• 2 green onions (sliced, whites and greens divided)
• ¾ cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon dill pickle juice (or to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon cayenne pepper

Instructions

1. Step 1: Make the dipping sauce by combining sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne pepper in a bowl. Cover and refrigerate until ready to serve.
2. Step 2: Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Step 3: In a small bowl, mix together the shredded cheese, dried dill, and garlic powder. Set this aside.
4. Step 4: Spread the kettle chips in a single layer on the prepared baking sheet.
5. Step 5: Sprinkle half of the sliced dill pickles, the pickled jalapeños, and the white parts of the green onions evenly over the chips. Then add the cheese mixture and bacon bits on top.
6. Step 6: Bake the nachos for 6 to 8 minutes, or until the cheese is melted and bubbly.
7. Step 7: Remove from the oven and immediately sprinkle with the remaining green onion greens and dill pickles.
8. Step 8: Serve the nachos warm alongside the chilled sour cream dipping sauce.

Tips & Variations

• For extra heat, add more pickled jalapeños or a dash of hot sauce to the dipping sauce.
• Substitute bacon bits with cooked and crumbled sausage or skip for a vegetarian option.
• Use fresh dill if available for a brighter flavor; adjust the quantity to taste.
• Try different chip varieties like tortilla chips for a fun twist on texture.

Storage

Store leftover nachos components separately: keep chips airtight at room temperature to avoid sogginess, and refrigerate the dipping sauce and any additional toppings for up to 3 days. Reheat cheese-topped chips in a warm oven briefly to melt the cheese again, but avoid microwaving to keep chips crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nachos ahead of time?

It’s best to assemble and bake the nachos just before serving to keep the chips crisp and the cheese melty. You can prepare the dipping sauce and slice toppings in advance to save time.

What can I use if I don’t have dill pickle juice?

If you don’t have dill pickle juice, you can substitute with a splash of lemon juice and a pinch of salt to mimic the tangy flavor, though the taste won’t be quite the same.

Dill Pickle Nachos Recipe

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★★★★★

4.5 from 533 reviews

• Author: Charlotte
• Total Time: 18 minutes
• Yield: 4 servings 1x

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Description

Dill Pickle Nachos are a tangy and savory twist on traditional nachos, featuring crunchy kettle chips topped with a zesty Italian cheese blend, dill pickles, pickled jalapeños, bacon bits, and green onions. Served warm from the oven with a creamy dill pickle dipping sauce, these nachos offer a perfect balance of flavors and textures for a crowd-pleasing appetizer or snack.

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Ingredients

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Nachos

• 8 ounces kettle chips
• 1 ¼ cups shredded Italian cheese blend
• 1 teaspoon dried dill (or 1 tablespoon fresh dill weed)
• ¼ teaspoon garlic powder
• 1 cup sliced dill pickles (divided)
• ¼ cup sliced pickled jalapeños
• ¼ cup bacon bits
• 2 green onions (sliced, whites and greens divided)

Dipping Sauce

• ¾ cup sour cream
• 3 tablespoons mayonnaise
• 1 tablespoon dill pickle juice (or to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon cayenne pepper

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Instructions

1. Prepare the Dipping Sauce: In a bowl, combine sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne pepper. Mix well, then cover and refrigerate to let the flavors meld and chill.
2. Preheat Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
3. Mix Cheese Topping: In a small bowl, combine shredded Italian cheese blend, dried dill, and garlic powder. Stir to evenly distribute the seasonings.
4. Layer the Chips: Spread the kettle chips evenly in a single layer on the prepared baking sheet to ensure even baking.
5. Add Toppings: Sprinkle half of the sliced dill pickles, pickled jalapeños, and the whites of the green onions over the chips. Then evenly distribute the cheese mixture and bacon bits on top.
6. Bake: Place the baking sheet in the oven and bake for 6 to 8 minutes, or until the cheese is fully melted and bubbly.
7. Finish Toppings: Remove the nachos from the oven immediately. Sprinkle the remaining green onion greens and the rest of the dill pickle slices over the hot nachos for freshness and crunch.
8. Serve: Serve the nachos warm with the chilled dill pickle dipping sauce or ranch dressing on the side for dipping.

Notes

• For extra heat, add more pickled jalapeños or a sprinkle of cayenne powder on top before baking.
• Use fresh dill if available for a brighter herbaceous flavor.
• Kettle chips provide the best crunch, but you can substitute with your favorite thick-cut potato chips.
• Leftover nachos can be reheated briefly in the oven to maintain crispiness.
• The dipping sauce can be made a day ahead to enhance flavor.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: dill pickle nachos, cheese nachos, kettle chip nachos, appetizer, snack, dill pickle recipe, baked nachos