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–+ servings
Fried Pickle Ranch Dip

Fried Pickle Ranch Dip: Irresistibly Creamy Appetizer Joy

This Fried Pickle Ranch Dip is a zesty delight that combines creamy ranch flavors with fried pickles, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: APPETIZERS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 ounces Whipped Cream Cheese Can use softened block cream cheese for a thicker consistency.
  • 1 cup Sour Cream Greek yogurt is a lighter alternative if desired.
For the Flavor
  • 1 cup Dill Pickles (finely chopped) Swap for bread-and-butter for sweetness!
  • 3 tablespoons Ranch Seasoning Homemade seasoning can give a fresh twist.
  • 3 cloves Garlic (freshly grated) Garlic powder serves as a quick substitute.
  • 1 tablespoon Fresh Dill (chopped) Use dried dill in less quantity if needed.
  • 1 tablespoon Chives (finely snipped) Green onions can also work here.
  • 0.5 teaspoon Onion Powder Optional if you're looking for a milder dip.
For the Crunch
  • 0.5 cup Panko Breadcrumbs Adds an extra crunch; regular breadcrumbs can be used instead.
  • Kosher Salt Enhances all flavors, so adjust to your taste.
  • Freshly Ground Black Pepper Offers spice and depth; white pepper can provide a subtler flavor.
For the Finish
  • 2 tablespoons Lemon Juice (freshly squeezed) Lime juice can be a great substitute.

Equipment

  • mixing bowl
  • Skillet
  • Spatula
  • Measuring Cups
  • measuring spoons

Method
 

How to Make Fried Pickle Ranch Dip
  1. In a dry skillet over medium-low heat, add ½ cup of panko breadcrumbs. Stir continuously until they turn golden brown, about 3-5 minutes. Set aside to cool, reserving 1 tablespoon for garnish later.
  2. In a large mixing bowl, combine 12 ounces of whipped cream cheese and 1 cup of sour cream. Fold in 1 cup of finely chopped dill pickles, 3 tablespoons of ranch seasoning, 3 grated garlic cloves, 1 tablespoon of fresh dill, and 1 tablespoon of finely snipped chives. Add ½ teaspoon of onion powder, kosher salt, and freshly ground black pepper to taste. Drizzle in the juice of 2 tablespoons of lemon juice and mix until well blended.
  3. Carefully fold in most of the toasted panko breadcrumbs into the creamy mixture, reserving a little for garnishing.
  4. Cover the bowl with plastic wrap and refrigerate the dip for at least 2 hours, preferably overnight.
  5. After chilling, transfer the Fried Pickle Ranch Dip into a serving bowl. Garnish with the reserved toasted panko and serve alongside chips, pretzel thins, or veggie sticks.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Add the toasted panko just before serving to maintain its crunch. Adjust seasoning to taste for the best flavor.

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