Fried Pickle Ranch Dip
Everything you love about fried pickles in a creamy, addictive dip! This Fried Pickle Ranch Dip combines chopped dill pickles with homemade ranch seasoning, garlic, fresh herbs, sour cream, cream cheese, and toasted panko breadcrumbs. It’s perfect for dipping with your favorite chips, veggies, or as a spread for sandwiches and wraps. Serve chilled for an unforgettable appetizer!
Ingredients
- ½ cup panko breadcrumbs
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup dill pickle finely chopped (plus more for garnish)
- 3 tablespoons ranch seasoning
- 3 large garlic cloves freshly grated
- 1 tablespoon fresh dill chopped (plus some for garnish)
- 1 tablespoon fresh chives finely snipped (plus some for garnish)
- ½ teaspoon onion powder
- Kosher salt to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice 1/2 a lemon, freshly squeezed
Instructions
- Toast the Panko: Add panko breadcrumbs to a dry skillet over medium-low heat. Stir occasionally until golden brown. Remove from heat and set aside to cool. Reserve 1 tablespoon for garnish.
- Mix the Dip: In a mixing bowl, combine the whipped cream cheese, sour cream, chopped dill pickles, ranch seasoning, freshly grated garlic, dill, chives, onion powder, salt, and black pepper.
- Add Lemon Juice: Squeeze in the juice of half a lemon and stir well to combine.
- Add Panko: Stir in the toasted panko breadcrumbs (reserve some for garnish) and mix until everything is incorporated.
- Chill: Cover and refrigerate the dip for 2 hours or overnight to allow the flavors to develop.
- Serve: Serve the dip in a shallow bowl, topped with the reserved dill pickle, toasted panko, and fresh herbs. Enjoy with chips, pretzels, veggies, or as a spread!