Name: Hot Cheetos Pickle Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 6 tablespoons salted butter, such as Kerrigold; 2 tablespoons Ranch Seasoning (you can use Hidden Valley as a substitute); 1 8-ounce package panko bread crumbs; 1 8-ounce bag Flamin’ Hot Cheetos; 8 ounces whipped cream cheese; 1 cup sour cream; 2 tablespoons dry Ranch seasoning; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh chives, or to taste; 2 cloves garlic, grated or 1 clove elephant garlic, grated; 1 teaspoon Tajin seasoning, or more to taste; 1 teaspoon Kfred Kajun seasoning, or to taste; 32 ounces pickles, finely chopped, or to taste; 2 to 3 tablespoons pickle brine; hot sauce, to taste

Hot Cheetos Pickle Dip

This Hot Cheetos pickle dip is creamy, tangy, and packed with crunchy, spicy flavor. Dubbed 'the best pickle dip you will ever eat in your entire life,' it’s loaded with chopped pickles and ranch seasoning, then topped with buttery breadcrumbs and Hot Cheetos crumbles for the ultimate potato chip dip.

15 min total 10 min prep 5 min cook 12 352 cal

Instructions

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1 Melt butter in a large skillet over medium heat. Add 2 tablespoons ranch seasoning and bread crumbs and saute while stirring until lightly browned and toasted, 2 to 4 minutes. Remove from heat and set aside.
2 Combine whipped cream cheese, sour cream, 2 tablespoons ranch seasoning, dill, chives, garlic, Tajin, and Kfred in a large bowl. Mix until well combined and fold in pickles and pickle brine. Spread dip into a shallow dish.
3 Fill hot Cheetos into a resealable bag and smash into crumbs.
4 Arrange toasted breadcrumbs and hot Cheetos in uniform lines across on top of the dip. Serve with chips of your choice.