This post may contain affiliate links. Please read our disclosure policy.
This fried dill pickle and ranch dip is a true taste of the south. Tangy dill pickles in a creamy dip seasoned with a homemade ranch dressing mix, tons of fresh herbs and crunchy, toasted panko. Using fresh ingredients takes this dip recipe to the next level!
All about this Fried Pickle and Ranch Dip
- Flavor: tangy, briny, and packed with fresh herbs. This dill forward dip is the perfect combination of the onion and dill flavoring of homemade ranch dressing, with the briny tang of dill pickles.
- Texture: smooth and creamy thanks to the combination of cream cheese and sour cream, plus the light crunch from the toasted panko which gives the texture of fried pickles.
- Ease: this dip comes together with easily accessible ingredients and only 10 minutes of time! Best part is this dip is budget friendly and a fun snack to serve for family and friends.
Ingredients Needed
Notes on Some Ingredients
- Sour Cream: can be substituted with plain greek yogurt
- Chives & Dill: this recipe calls fo fresh herbs, but dried can be substituted, use 1 teaspoon of dried dill and chives in place of fresh.
- Pickles: this recipe uses dill pickles. My personal favorites are Claussen pickles, found in the refrigerated section. Or a brand called Grillo’s which is as close to homemade as you can buy, which I find at Costco.
- Panko is a Japanese style breadcrumb that has a light and flaky texture. There are some gluten free options available at the market if needed.
How to Make
- Melt the butter in a skillet over medium heat and add the panko.
- Stir the panko while it toasts. Once the panko is a golden color, remove from the heat.
- Combine the cream cheese and sour cream with a hand mixer until smooth and creamy.
- Add the seasonings, herbs and pickles to the dip. Stir to combine. Stir about half of the toasted panko into the dip and keep the rest for a topping.
What to Serve With Fried Pickle and Ranch Dip
- Potato chips
- Bagel chips
- Pita chips
- Crackers
- Toasted baguette
- Pretzel Thins
- Fresh vegetables: carrots, cucumbers, celery, or bell peppers.
What else can I use this dip for?
- This dill pickle dip works great as a spread on sandwiches, wraps and tortilla rollups.
- Slather on top of a burger or fried chicken sandwich.
Variations
- Spice: add some heat by chopping up some pickled jalapeños to add in with the pickles. Or add some cayenne or hot sauce to the dip if desired.
- For even more pickle flavoring, pour in some of the pickle juice to the dip with the sour cream and cream cheese and mix to combine.
- Add some extra diced veggies for more flavoring and crunch. Some diced red onion or fresh diced cucumber would be great additions.
More Dip Recipes
Fried Pickle and Ranch Dip
Smooth and creamy this dip is flavored with a homemade ranch mix, fresh herbs and tons of dill pickles! A fun and easy dip to serve up for your friends and family and will quickly be enjoyed!
Ingredients
- ½ cup panko breadcrumbs
- 2 tablespoons butter unsalted
- 8 ounces cream cheese room temperature
- ½ cup sour cream
- 1 cup dill pickles chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
Toppings
- fresh dill
- fresh chives
- dill pickles chopped
Instructions
- Melt butter in a medium size skillet over medium heat.
- Add the panko to the skillet and stir to coat in the butter, continue stirring while the panko toasts. Once the panko is golden and completely toasted remove the skillet from the heat and set aside.
- In a medium size mixing bowl add the cream cheese and sour cream. Use a hand mixer to combine until smooth and creamy.
- Add in the herbs, seasonings and pickles. Stir to combine. Add in half of the panko and stir until mixed.
- Top the dip with extra chopped pickles, fresh herbs and the remaining panko. Serve immediately or cover and store in the refrigerator. If not serving wait to add toppings.
Notes
- Sour Cream: can be substituted with plain greek yogurt
- Chives & Dill: this recipe calls fo fresh herbs, but dried can be substituted, use 1 teaspoon of dried dill and chives in place of fresh.
- Panko is a Japanese style breadcrumb that has a light and flaky texture. There are some gluten free options available at the market if needed.
- Store dip in refrigerator in a sealed container for up to 3 days.
- If making ahead add toppings to the dip just before serving to keep the panko crisp. Store the toasted panko in a sealed container at room temperature.
Nutrition
Calories: 191kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
a really nice dip, love the dill pickles and the cream cheese, panko too, thank you!