Description
This Fried Pickle and Ranch Dip recipe is the ultimate appetizer, combining crispy toasted panko breadcrumbs, tangy dill pickles, and a creamy ranch-flavored base made from cream cheese and sour cream. Perfectly balanced with fresh herbs and garlic, this chilled dip offers a refreshing and savory treat that pairs wonderfully with chips, crostini, or fresh vegetables.
Ingredients
Scale
Breadcrumbs
- 2 tablespoons olive oil
- ¾ cup Panko breadcrumbs (toasted, divided)
- ½ teaspoon salt
Dip
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 packet Hidden Valley Ranch seasoning
- 1 cup dill pickles (chopped small, plus more for garnish)
- 3 cloves fresh garlic (minced)
- 1 tablespoon fresh dill (chopped, plus more for garnish)
- 1 tablespoon fresh chives (finely chopped)
- 1 tablespoon pickle juice
- ¼ teaspoon salt
For Serving
- Potato chips, toasted crostini, fresh vegetables, or pretzels
Instructions
- Toast the Breadcrumbs: In a skillet, warm the olive oil over medium heat. Add the panko breadcrumbs and stir continuously until they turn toasted and golden brown, about 2–3 minutes. Season with salt and then set them aside to cool completely.
- Prepare the Pickle Dip: Using a handheld or stand mixer, beat the softened cream cheese on medium speed for about 1 minute until smooth. Add the sour cream and mix until fully combined. Stir in the ranch seasoning, minced garlic, pickle juice, chopped fresh dill, and finely chopped chives until well incorporated. Chop the dill pickles finely and pat them dry with a paper towel to remove excess moisture, then gently fold them into the dip mixture.
- Chill the Dip: Transfer the prepared dip into a serving bowl and refrigerate it for at least 2 hours or preferably overnight. This resting time allows the flavors to meld and develop a richer taste.
- Serve: When ready to serve, stir ¼ cup of the toasted breadcrumbs into the dip for added texture. Top the dip with the remaining toasted breadcrumbs along with extra chopped dill pickles and fresh dill as garnish. Serve the dip alongside potato chips, toasted crostini, fresh vegetables, or pretzels for dipping.
Notes
- Make sure to pat the chopped pickles dry to avoid a watery dip.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dip mixture.
- Prepare the dip a day ahead to enhance flavor melding.
- Use fresh herbs for the best flavor, but dried dill and chives can be substituted in a pinch.
- Store leftover dip covered in the refrigerator and consume within 3 days for optimal freshness.
