Description
This Fried Pickle Ranch Dip is a creamy, tangy, and crunchy appetizer perfect for any gathering. It features a blend of whipped cream cheese, sour cream, fresh dill, chives, and garlic, combined with finely chopped dill pickles and ranch seasoning, then mixed with golden toasted panko breadcrumbs for texture. Chilled to develop flavors, it makes a delightful dip for chips, pretzels, veggies, or as a spread for sandwiches and wraps.
Ingredients
Scale
Main Ingredients
- 1/2 cup Panko Breadcrumbs
- 12 ounces Whipped Cream Cheese
- 1 cup Sour Cream
- 1 cup Dill Pickle, finely chopped (plus extra for garnish)
- 3 tablespoons Ranch Seasoning
- 3 cloves Garlic, grated (fairly large)
- 1 tablespoon Fresh Dill, chopped (plus extra for garnish)
- 1 tablespoon Fresh Chives, finely snipped (plus extra for garnish)
- 1/2 teaspoon Onion Powder
- Kosher Salt, to taste
- 1/4 teaspoon Black Pepper, freshly ground
- 2 tablespoons Lemon Juice, freshly squeezed (about 1/2 a lemon)
Instructions
- Toast the Panko Breadcrumbs: Add the panko breadcrumbs to a dry skillet and heat over medium-low heat, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside to cool. Reserve 1 tablespoon of toasted panko for garnishing later.
- Combine the Base Ingredients: In a mixing bowl, combine the whipped cream cheese and sour cream until smooth. Add the finely chopped dill pickles, ranch seasoning, grated garlic, fresh dill, fresh chives, onion powder, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice. Stir everything thoroughly to combine all flavors evenly.
- Incorporate Toasted Panko: Fold the cooled toasted panko breadcrumbs into the creamy mixture, ensuring even distribution while reserving some toasted panko for garnish. Once mixed, cover the bowl and chill in the refrigerator for at least 2 hours or overnight to allow the flavors to meld beautifully.
- Garnish and Serve: Before serving, sprinkle the top of the dip with reserved dill pickle pieces, toasted panko, and fresh herbs like dill and chives. Serve chilled with your choice of chips, pretzel thins, fresh vegetables, or use as a flavorful spread for sandwiches and wraps.
Notes
- For best flavor, let the dip chill overnight in the refrigerator.
- Adjust ranch seasoning and salt to personal taste.
- Use freshly grated garlic to avoid overpowering the dip.
- Panko breadcrumbs can be toasted in the oven as an alternative—spread on a baking sheet and toast at 350°F for 5-7 minutes, stirring occasionally.
- This dip pairs well with crispy chips, pretzels, or fresh vegetable sticks like carrots and celery.
- Store leftovers covered in the refrigerator and consume within 3 days.
