Fried Pickle Dip
A fun and tasty dip with a creamy texture and a zesty bite from pickles, perfect for gatherings, game days, or casual get-togethers.
Ingredients
Dip Base
- 1 tablespoon butter For toasting panko
- ½ cup panko breadcrumbs Reserve some for topping
- 1 cup chopped pickles Dill or sweet pickles can be used
- 2 cups sour cream Base of the dip
- 1 1.5-ounce packet ranch seasoning Store-bought or homemade
- ¼ cup pickle juice Adds tang to the dip
- to taste Dill Optional garnish
Instructions
Preparation
- Melt butter in a large skillet over medium-low heat.
- Add panko and toast until golden brown, about 3-4 minutes.
- Reserve some panko and chopped pickles for topping.
- In a bowl, combine the remaining panko, chopped pickles, sour cream, ranch seasoning, and pickle juice. Stir well to mix.
Serving
- If serving immediately, top the dip with the reserved chopped pickles, toasted panko, and dill.
- If serving later, store it in an airtight container in the fridge without the toppings. When ready to serve, transfer to a serving bowl and add the pickles, panko, and dill.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add toppings just before serving.