Description
Enjoy a crispy and flavorful Fried Pickle and Ranch Dip, the ultimate appetizer perfect for parties and casual gatherings. This recipe features golden toasted panko breadcrumbs combined with a creamy ranch-flavored pickle dip, garnished with fresh herbs and extra pickles for a tangy, crunchy treat.
Ingredients
Scale
For the Fried Pickles and Breadcrumbs
- 2 tablespoons olive oil
- ¾ cup Panko breadcrumbs (toasted, divided)
- ½ teaspoon salt
For the Ranch 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
For Serving
- Potato chips, toasted crostini, fresh vegetables, or pretzels
Instructions
- Toast the Breadcrumbs: In a skillet over medium heat, warm the olive oil. Add the panko breadcrumbs and stir continuously for about 2–3 minutes until they become golden brown and toasted. Season with ½ teaspoon salt and set aside to cool.
- Prepare the Pickle Dip: Using a handheld or stand mixer, beat the softened cream cheese for one minute until smooth. Add in the sour cream and mix until fully combined. Stir in the Hidden Valley Ranch seasoning, minced garlic, pickle juice, chopped fresh dill, and chives until well incorporated. Chop the dill pickles finely, pat them dry with paper towels to remove excess moisture, and fold them gently into the dip mixture.
- Chill the Dip: Transfer the prepared dip to a serving bowl and refrigerate for at least 2 hours or overnight to let the flavors meld and develop fully.
- Serve: Before serving, stir ¼ cup of the toasted breadcrumbs into the chilled dip. Top the dip with the remaining toasted breadcrumbs, garnish with additional chopped pickles and fresh dill. Serve alongside potato chips, toasted crostini, fresh vegetables, or pretzels for dipping.
Notes
- Be sure to pat the chopped pickles dry to prevent the dip from becoming watery.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dip.
- The dip can be made up to 24 hours in advance and kept refrigerated.
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- The toasted breadcrumbs add a delightful crunch and can be adjusted to taste.
