Fried Pickle Ranch Dip Recipe

Introduction

This Fried Pickle Ranch Dip combines creamy tanginess with a delightful crunch, making it a perfect snack or party treat. Packed with fresh herbs and a hint of garlic, it’s a crowd-pleaser that pairs wonderfully with chips or veggies.

Ingredients

• 1/2 cup panko breadcrumbs
• 12 ounces whipped cream cheese
• 1 cup sour cream
• 1 cup dill pickle, finely chopped (plus more for garnish)
• 3 tablespoons ranch seasoning
• 3 cloves garlic, freshly grated
• 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 lemon juice (freshly squeezed, about 1/2 a lemon)

Instructions

1. Step 1: Add the panko breadcrumbs to a dry skillet over medium-low heat. Stir occasionally until they turn golden brown. Remove from heat and set aside to cool, reserving 1 tablespoon for garnish.
2. Step 2: In a mixing bowl, combine the cream cheese, sour cream, chopped pickles, ranch seasoning, grated garlic, chopped dill, chives, onion powder, salt, and black pepper. Squeeze in the lemon juice and stir well to blend all ingredients.
3. Step 3: Fold in the toasted panko breadcrumbs, keeping some reserved for garnish. Mix until evenly incorporated.
4. Step 4: Cover the dip and chill it for at least 2 hours or overnight. This allows the flavors to meld and develop fully.
5. Step 5: Before serving, sprinkle the dip with reserved chopped pickles, toasted panko, and fresh herbs for a colorful, textured finish.
6. Step 6: Serve with wavy chips, pretzel thins, or fresh vegetables. It also makes a tasty spread for sandwiches and wraps.

Tips & Variations

• For extra tang, add a splash of pickle juice to the dip mixture before chilling.
• Use crushed pretzels in place of panko for a salty crunch variation.
• If you prefer a smoother dip, pulse the mixture briefly in a food processor before adding the toasted panko.
• Try adding a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. The dip can be made a day ahead for convenience. It is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pickles instead of dill pickles?

Yes, but dill pickles provide the classic tang that complements the ranch seasoning best. Using regular pickles may result in a sweeter flavor.

Is this dip gluten-free?

The dip contains panko breadcrumbs, which are usually made from wheat. To make it gluten-free, substitute the panko with gluten-free breadcrumbs or crushed gluten-free crackers.

Fried Pickle Ranch Dip Recipe

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★★★★★

4.7 from 133 reviews

This Fried Pickle Ranch Dip is a creamy, tangy, and crunchy delight perfect for snacking or as a flavorful spread. The combination of whipped cream cheese, sour cream, fresh dill, chives, garlic, and tangy dill pickles is enhanced by crispy toasted panko breadcrumbs, lending a unique texture to this crowd-pleasing dip. Ideal for serving with chips, pretzels, veggies, or as a sandwich spread, it offers a fresh and zesty twist to classic ranch dip.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 20 minutes
• Yield: About 2 cups (serves 8) 1x
• Category: Dip
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dip

• 12 ounces whipped cream cheese
• 1 cup sour cream
• 1 cup dill pickle, finely chopped (plus more for garnish)
• 3 tablespoons ranch seasoning
• 3 cloves garlic, freshly grated (fairly large cloves)
• 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 lemon juice (freshly squeezed, about half a lemon)

For the Toasted Panko

• 1/2 cup panko breadcrumbs

Instructions

1. Toast the Panko: Add the panko breadcrumbs to a dry skillet and heat over medium-low heat. Stir occasionally to ensure even toasting until they turn golden brown. Remove from heat and allow to cool. Reserve about 1 tablespoon of the toasted panko for garnish.
2. Combine the Dip Ingredients: In a mixing bowl, add the whipped cream cheese, sour cream, finely chopped dill pickles, ranch seasoning, freshly grated garlic, chopped fresh dill, snipped fresh chives, onion powder, kosher salt to taste, and freshly ground black pepper. Squeeze in the fresh lemon juice (about 2 tablespoons) and stir everything thoroughly to combine all flavors.
3. Add Toasted Panko to the Dip: Fold in the cooled toasted panko breadcrumbs (except the reserved tablespoon for garnish) into the dip mixture until fully incorporated, adding a pleasant crunch to the creamy mixture.
4. Chill to Develop Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the dip for at least 2 hours, or preferably overnight. This resting time allows the flavors to meld beautifully.
5. Garnish and Serve: Transfer the dip to a shallow serving bowl. Sprinkle the top with the reserved toasted panko, additional chopped dill pickles, and fresh herbs such as dill and chives for a vibrant presentation.
6. Serving Suggestions: Serve the Fried Pickle Ranch Dip with wavy potato chips, pretzel thins, fresh vegetables, or use it as a flavorful spread for sandwiches and wraps. Enjoy this versatile, delicious dip!

Notes

• Toast the panko carefully to avoid burning; stir frequently and keep heat moderate.
• The dip improves in flavor the longer it chills, making it a great make-ahead option.
• If you prefer a thicker dip, reduce the sour cream slightly or add more cream cheese.
• Adjust ranch seasoning and salt according to taste preference.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dip.

Keywords: Fried Pickle Ranch Dip, creamy dip, crispy breadcrumbs, ranch seasoning, appetizer, party dip, pickle dip, snack, sandwich spread