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