Irresistible Fried Pickle and Ranch Dip Recipe You’ll Love

This Fried Pickle and Ranch Dip is a creamy, tangy appetizer packed with flavor, sure to be a hit at any gathering.

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Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings: 8 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 cup Panko Breadcrumbs Provides a crunchy texture; substitute with regular breadcrumbs for a softer crunch.
2 tablespoons Olive Oil Used for toasting breadcrumbs; can be replaced with vegetable oil.
8 ounces Cream Cheese Ensure it's softened for easy mixing; Neufchâtel can be used for a lighter take.
1 cup Sour Cream Contributes tanginess; Greek yogurt can be used as a substitute.
1 packet Hidden Valley Ranch Seasoning Adds signature ranch flavor; other brands can be used.
1 cup Dill Pickles Finely chopped; provides crunch and tartness.
2 cloves Fresh Garlic Enhances the flavor; garlic powder can be used if fresh isn't available.
1 tablespoon Fresh Dill Brings brightness; dried herbs can be substituted but use sparingly.
1 tablespoon Chives Adds freshness; can substitute dried chives in smaller amounts.
1 tablespoon Pickle Juice Optional but recommended for depth.
to taste Salt Balances all flavors.

For Topping

1/4 cup Toasted Breadcrumbs Fold in just before serving to maintain crunch.

Equipment

non-stick skillet
Mixing Bowl
Hand mixer

Method

Step-by-Step Instructions

In a non-stick skillet, warm olive oil over medium heat. Add Panko breadcrumbs and stir for about 3-4 minutes until golden and fragrant. Season lightly with salt.
In a mixing bowl, beat cream cheese with a hand mixer until creamy. Gradually mix in sour cream until smooth.
Mix in ranch seasoning, minced garlic, pickle juice, dill, and chives. Blend for 30 seconds to combine.
Finely chop dill pickles, pat dry, and fold into the cream cheese mixture.
Transfer to a serving bowl, cover, and refrigerate for at least 2 hours or overnight to meld flavors.
Before serving, stir in toasted breadcrumbs and top with remaining crumbs. Garnish with chopped pickles and herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 4mg

Notes

Pat pickles dry to reduce moisture; toast breadcrumbs carefully to avoid burning. Stir breadcrumbs into the dip just before serving for the best texture.

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