Welcome to the ultimate snack-time game-changer: the Fried Pickle and Ranch Dip. This unique twist on classic flavors brings together the tangy zest of pickles with the creamy, herby goodness of ranch, all encased in a golden toasted breadcrumb topping. Whether you’re hosting a party, looking for a new movie night snack, or simply in the mood for something deliciously different, this recipe is guaranteed to impress.
What You’ll Need
For the Toasted Panko Breadcrumbs:
- 2 tablespoons Olive Oil
- ¾ cup Panko Breadcrumbs, divided
- ½ teaspoon Salt
For the Pickle Dip:
- 8 oz Cream Cheese, softened
- 1 cup Sour Cream
- 1 packet Hidden Valley Ranch Seasoning
- 1 cup Dill Pickles, chopped small, plus more 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
- ¼ teaspoon Salt
- Potato Chips, Toasted Crostini, Fresh Vegetables, Pretzels for serving
Preparation in a Snap
Toasting the Breadcrumbs
Begin by warming olive oil in a skillet over medium heat. Add the panko breadcrumbs, stirring continuously until they turn toasted and lightly golden brown, a process that should take about 2-3 minutes. Season with salt and set aside to cool. This crispy topping is what gives our dip its unforgettable crunch.
Whipping up the Dip
Using a hand-held mixer or stand mixer, whip the softened cream cheese for about a minute. Blend in the sour cream until you achieve a smooth consistency. Next, stir in the ranch seasoning packet, minced garlic, pickle juice, and your freshly chopped dill and chives. Mix just until everything is nicely incorporated.
Chop your dill pickles into small, bite-sized chunks. If they’re too juicy, give them a little pat with a paper towel before folding them into the cream cheese mixture with a rubber spatula. This ensures your dip stays creamy without getting too watery.
Pour your dip into a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours, or overnight if you can, to allow the flavors to meld beautifully together.
The Final Touch
When it’s time to serve, stir ¼ cup of the toasted breadcrumbs into the dip. Sprinkle the rest on top for that irresistible crunch, and maybe swirl some into the dip for an appealing presentation. Don’t forget to garnish with extra chopped pickles and a sprinkle of fresh dill to add a pop of color and freshness.
Serving Suggestions
This dip is incredibly versatile and pairs wonderfully with a variety of dippers. Potato chips, toasted crostini, fresh vegetables, and pretzels all make excellent choices. Feel free to get creative and try it with your favorite snacks!
Quick Recipe Overview
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes + chilling
- Servings: 8
- Calories: 180 kcal per serving
This Fried Pickle and Ranch Dip is not just a snack; it’s an experience. The blend of creamy, tangy, and crunchy elements makes it a hit for any occasion. It’s simple enough to whip up on a whim but impressive enough to serve at your next gathering. Give this recipe a try, and watch it disappear before your eyes!
Print
Fried Pickle and Ranch Dip
- Total Time: 15 minutes + chilling
- Yield: 8 1x
Description
Fried Pickle and Ranch Dip marries the irresistible crunch of toasted panko breadcrumbs with the creamy richness of a ranch-seasoned dip, creating an unforgettable snack perfect for any occasion. It’s a dish that invites friends and family to come together, offering a unique taste that’s both comforting and exciting.
Ingredients
Toasted Panko Breadcrumbs:
2 tablespoon Olive oil
¾ cup Panko breadcrumbs, toasted, divided
½ teaspoon Salt
Pickle Dip:
8 oz Cream cheese, softened
1 cup Sour cream
1 packet Hidden Valley Ranch Seasoning
1 cup Dill pickles, chopped small, plus more 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
¼ teaspoon Salt
Potato chips, toasted crostini, fresh vegetables, pretzels for serving
Instructions
In a skillet, warm olive oil over medium heat. Add Panko breadcrumbs and continuously stir until toasted and lightly golden brown, about 2-3 minutes. Season with salt.
Using a hand-held mixer or stand mixer, beat softened cream cheese for 1 minute. Add sour cream and mix until combined.
Add ranch packet, minced garlic, pickle juice, and chopped dill and chives. Mix just until incorporated.
Chop pickles into small chunks. Pat with a paper towel to remove some of the juice. Using a rubber spatula, fold into the cream cheese mixture.
Pour dip into serving bowl and cover with plastic wrap. Refrigerate for 2 hours or overnight to let the flavors blend together.
When ready to serve, stir ¼ cup of the toasted breadcrumbs into the dip. Top with the remaining bread crumbs, swirl some of it into the dip for a nice presentation. Garnish with extra chopped pickles and fresh dill for some added greenery.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 180