Description
This Fried Pickle Ranch Dip recipe combines tangy dill pickles with creamy cheeses and a crispy toasted breadcrumb topping, making it an irresistible appetizer perfect for parties or casual snacking.
Ingredients
Scale
Base Ingredients
- 1 1/2 cups chopped dill pickles
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1 tablespoon pickle juice
- 1/4 teaspoon black pepper
Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Toast Breadcrumbs: In a skillet over medium heat, melt the butter. Add panko breadcrumbs and paprika, toast for 3–5 minutes stirring frequently until golden and crisp. Remove from heat and let cool.
- Prepare Dip Mixture: In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, dried dill, pickle juice, and black pepper. Beat with a hand mixer or stir vigorously until smooth and creamy.
- Combine Pickles and Breadcrumbs: Fold in chopped dill pickles and half of the toasted breadcrumbs into the creamy mixture.
- Assemble and Chill: Transfer the dip to a serving bowl, top with remaining toasted breadcrumbs and optional chopped fresh chives. Chill for at least 30 minutes before serving for best flavor.
- Serve: Serve chilled with potato chips, crackers, or fresh vegetables for dipping.
Notes
- Use extra pickles or a splash more pickle juice for a tangier dip.
- Make the dip ahead of time and add the breadcrumb topping just before serving to maintain its crunchiness.
