Description
This Fried Pickle Ranch Dip combines creamy whipped cream cheese and sour cream with tangy chopped dill pickles and zesty ranch seasoning. Toasted panko breadcrumbs add a delightful crunch both inside the dip and as a garnish. Infused with fresh herbs like dill and chives, garlic, and lemon juice, this flavorful dip is perfect for serving with chips, pretzel thins, veggies, or as a sandwich spread. Easy to prepare and chilled to blend the flavors, it’s a crowd-pleasing appetizer for any occasion.
Ingredients
Scale
Base Ingredients
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup dill pickles, finely chopped, plus more for garnish
- 3 tablespoons ranch seasoning
- 3 cloves garlic, grated (fairly large)
- 1 tablespoon fresh dill, chopped, plus some for garnish
- 1 tablespoon fresh chives, finely snipped, plus some for garnish
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice (about 1/2 a lemon)
Crunchy Topping
- 1/2 cup panko breadcrumbs
Instructions
- Toast Panko: Add the panko breadcrumbs to a dry skillet and heat over medium-low heat. Stir frequently until the panko turns golden brown and toasted. Remove from heat and transfer to a bowl to cool. Reserve 1 tablespoon of toasted panko for garnish.
- Combine Ingredients: In a mixing bowl, place the whipped cream cheese and sour cream. Add the finely chopped dill pickles, ranch seasoning, grated garlic, chopped fresh dill, snipped chives, onion powder, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice. Stir the mixture thoroughly until all ingredients are well combined and smooth.
- Incorporate Panko: Add the cooled toasted panko breadcrumbs (except the reserved tablespoon) to the dip mixture. Gently fold the panko in to maintain the crunch. Once combined, cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to allow the flavors to meld and the texture to set.
- Garnish and Serve: Before serving, sprinkle the top of the dip with additional finely chopped dill pickles, the reserved toasted panko, and fresh herbs such as dill and chives. Serve chilled with a variety of dippers like chips, pretzel thins, fresh vegetables, or spread on sandwiches and wraps for a flavorful kick.
Notes
- Chilling the dip for several hours deepens the flavor and improves texture.
- Use fresh herbs for the best aroma and taste; dried herbs can be substituted but reduce quantity by half.
- The ranch seasoning can be store-bought or homemade based on preference.
- To make the dip spicier, add a pinch of cayenne pepper or hot paprika.
- For a smoother dip, finely mince the pickles or pulse them briefly in a food processor.
