Fried Pickle and Ranch Dip

Bowl of dill pickle dip topped with toasted pinko, fresh dill and chives.

5 from 3 votes

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!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Snack

Cuisine: American

Servings:

Author: Serene

Equipment

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.

Storage:

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.

Serving: Dip can be served cold, it also can be served directly after making. If dip has been in the refrigerator it will need to warm slightly at room temperature to be easily scooped with chips.

Nutrition