Description
This Fried Pickle Ranch Dip combines crunchy toasted panko breadcrumbs with a creamy blend of cream cheese, sour cream, and tangy dill pickles, enhanced by the zest of ranch seasoning and fresh herbs. Toasting the panko adds a delightful texture contrast, making this dip perfect for serving with chips, pretzels, veggies, or as a flavorful spread.
Ingredients
Scale
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 large garlic cloves, grated
- 1 tablespoon fresh dill, chopped, plus some for garnish
- 1 tablespoon fresh chives, finely snipped, plus some for garnish
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice (about 1/2 a lemon)
For the Toasted Breadcrumbs
- 1/2 cup panko breadcrumbs
Instructions
- Toast the Panko: Add the panko breadcrumbs to a dry skillet and heat over medium-low heat, stirring frequently until they turn golden brown and fragrant. Remove from heat and set aside to cool, reserving 1 tablespoon of toasted panko for garnish.
- Combine the Base Ingredients: In a large mixing bowl, blend the whipped cream cheese and sour cream until smooth. Stir in the finely chopped dill pickles, ranch seasoning, grated garlic, chopped fresh dill and chives, onion powder, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice until fully incorporated.
- Incorporate Toasted Panko: Fold the toasted panko breadcrumbs into the dip mixture, gently combining to maintain some texture. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld beautifully.
- Garnish and Serve: Before serving, sprinkle the reserved dill pickles, toasted panko, and fresh herbs such as dill and chives on top for added texture and visual appeal. Serve chilled with chips, pretzel thins, fresh vegetables, or as a tasty spread for sandwiches and wraps.
Notes
- For best flavor, chill the dip for at least 2 hours or overnight before serving.
- You can substitute regular cream cheese if whipped is unavailable, but whisk it beforehand to soften.
- Adjust kosher salt according to the saltiness of your pickles and ranch seasoning mix.
- Store leftover dip covered in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free breadcrumbs instead of panko.
