Easy Fried Pickle and Ranch Dip
The first time I made this Easy Fried Pickle and Ranch Dip, I couldn't believe how quickly it was devoured! It’s creamy, tangy, and full of bold, zesty flavors that make every bite irresistible. The combination of ranch seasoning, crisp pickles, and buttery, toasted breadcrumbs comes together in a dip that feels fancy but is surprisingly simple to whip up.
Ingredients
- Butter
- Panko bread crumbs
- Full-fat sour cream
- Full-fat cream cheese
- Ranch seasoning
- Pickle juice
- Onion powder
- Garlic powder
- Fine sea salt
- Freshly cracked black pepper
- Dill pickles
- Fresh dill
Instructions
- Start by heating a skillet over medium-high heat. Add butter and swirl it around until melted. Stir in the panko breadcrumbs and cook, stirring occasionally, until golden brown and toasted. Remove from heat and set aside.
- Combine sour cream, cream cheese, ranch seasoning, pickle juice, onion powder, garlic powder, salt, and black pepper in a mixing bowl. Use an electric hand mixer to blend everything together until it’s smooth and creamy.
- Finely dice the dill pickles and pat them dry with a paper towel. This helps avoid excess moisture that could make the dip watery.
- Fold in the diced pickles, fresh dill, and most of the toasted breadcrumbs into the creamy base. Mix gently until everything is well combined.
- Transfer the dip to a serving bowl. Sprinkle the remaining breadcrumbs, extra diced pickles, and fresh dill on top for garnish. Serve with potato chips, fresh veggies, or baguette slices, and enjoy!
Notes
- Use Room-Temperature Cream Cheese: It blends more easily with the other ingredients, giving you a smoother dip.
- Dry the Pickles Well: Excess pickle juice can thin out the dip, so pat the pickles dry to avoid this.
- Toast Breadcrumbs Perfectly: Keep an eye on the breadcrumbs as they toast; they can turn from golden to burnt quickly.