Description
Fried Pickle Ranch Dip combines creamy ranch, chopped dill pickles, fresh garlic, herbs, lemon juice, cream cheese, sour cream, and toasted panko breadcrumbs in an easy make-ahead party appetizer.
Ingredients
Scale
- 1/2 cup panko breadcrumbs
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup dill pickles, finely chopped, plus more for garnish
- 3 tablespoons ranch seasoning
- 3 large garlic cloves, freshly grated
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1 tablespoon fresh chives, finely snipped, plus more for garnish
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- Wavy potato chips, pretzel thins, crackers, or vegetables, for serving
Instructions
- Add the panko breadcrumbs to a dry skillet over medium-low heat.
- Toast the panko for about 6 minutes, stirring frequently, until evenly golden brown.
- Transfer the toasted panko to a cool plate and reserve 1 tablespoon for garnish.
- Place the whipped cream cheese, sour cream, chopped pickles, ranch seasoning, grated garlic, dill, chives, onion powder, salt, and black pepper in a large mixing bowl.
- Add the freshly squeezed lemon juice and stir until smooth and evenly combined.
- Fold the cooled toasted panko into the creamy pickle mixture.
- Taste the dip and add more kosher salt only when needed.
- Cover the bowl tightly and refrigerate the dip for at least 2 hours or overnight.
- Stir the chilled dip and transfer it to a shallow serving bowl.
- Garnish with the reserved chopped pickles, fresh herbs, and toasted panko.
- Serve cold with wavy potato chips, pretzel thins, crackers, or fresh vegetables.
Notes
- Drain excess brine from the chopped pickles so the dip stays thick.
- Cool the toasted panko completely before mixing it into the dairy base.
- For maximum crunch, reserve the garnish panko separately until serving.
- Regular cream cheese may replace whipped cream cheese when softened completely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Do not freeze the dip because the dairy mixture may separate after thawing.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Stovetop and Chilling
- Cuisine: American
Nutrition
- Serving Size: 3 tablespoons
- Calories: 100
- Sugar: 1
- Sodium: 373
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 24