Fried Pickle Ranch Dip
A creamy, tangy, and flavorful dip that combines whipped cream cheese, dill pickles, and ranch seasoning, perfect for game days and parties.
Ingredients
For the Dip
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup dill pickle (finely chopped) plus more for garnish
- 3 tablespoons ranch seasoning
- 3 cloves garlic (freshly grated) fairly large cloves
- 1 tablespoon fresh dill (chopped) plus some for garnish
- 1 tablespoon fresh chives (finely snipped) plus some for garnish
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice 1/2 a lemon, freshly squeezed
- ½ cup panko breadcrumbs
Instructions
Preparation
- Add panko to a dry skillet. Heat on medium-low, stirring occasionally until the breadcrumbs turn golden brown. Once done, remove from heat and set aside to cool. Reserve 1 tablespoon of the toasted panko for garnish.
- In a mixing bowl, add the whipped cream cheese, sour cream, chopped pickles, ranch seasoning, grated garlic, chopped dill, snipped chives, onion powder, kosher salt to taste, and ground black pepper. Squeeze in the juice of 1/2 a lemon and stir everything well to combine.
- Gently fold in the toasted panko (remember to save some for garnish). Mix until everything is nicely incorporated.
- Cover the mixture and chill in the refrigerator for at least 2 hours or overnight to meld the flavors.
Serving
- When ready to serve, place the dip in a shallow bowl. Sprinkle with the reserved dill pickle, toasted panko, and fresh herbs.
Notes
Customize the level of dill pickle based on your taste: add more for a tangier flavor or reduce it for a creamier dip. Feel free to experiment with different herbs like parsley or cilantro for a unique twist.