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Delicious Fried Pickle Ranch Dip Recipe You’ll Love

Fried Pickle Ranch Dip
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A creamy and flavorful Fried Pickle Ranch Dip loaded with chopped pickles and topped with toasted panko breadcrumbs.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 180 millilitres panko breadcrumbs, divided (approximately 3/4 cup)
  • 1/2 teaspoon salt
  • 225 grams cream cheese, softened
  • 240 millilitres sour cream (1 cup)
  • 1 packet ranch seasoning (such as Hidden Valley)
  • 1 cup dill pickles, chopped small, plus extra for garnish
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh dill, chopped, plus more for garnish
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon pickle juice
  • 1/4 teaspoon salt
  • For Serving: Potato chips, toasted crostini, fresh vegetables, or pretzels

Instructions

  1. Heat olive oil in a skillet over medium heat. Add panko breadcrumbs and stir continuously until breadcrumbs are toasted and golden brown, about 2–3 minutes. Season with salt and set aside.
  2. Using a hand-held mixer or stand mixer, beat the softened cream cheese for 1 minute until smooth. Add sour cream and blend until fully incorporated.
  3. Add the ranch seasoning, minced garlic, pickle juice, chopped dill, and chopped chives to the mixture. Mix lightly just until blended.
  4. Chop the dill pickles into small pieces and blot with a paper towel to remove excess moisture. Using a spatula, gently fold the chopped pickles into the cream cheese mixture.
  5. Transfer the dip to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavours to meld.
  6. Before serving, stir 60 millilitres (1/4 cup) of the toasted breadcrumbs into the dip. Sprinkle the remaining breadcrumbs on top, swirling for visual appeal. Garnish with additional chopped pickles and fresh dill. Serve with potato chips, toasted crostini, fresh vegetables, or pretzels.

Notes

    Nutrition

    Find it online: https://sarecipe.com/fried-pickle-ranch-dip/