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Fried Pickle and Ranch Dip
Crunchy dill pickles, creamy ranch, and a crispy breadcrumb topping, make this easy Fried Pickle and Ranch Dip appetizer simply irresistible.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Ingredients
Breadcrumb Topping
- 1 tablespoon butter
- 1/2 cup unseasoned Panko Breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dip
- 1 cup sour cream
- 8 ounces cream cheese softened to room temperature
- .4 ounce packet Hidden Valley Ranch Dip Mix
- 2 tablespoons pickle juice from the jar
- 1 cup chopped dill pickles
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh chopped dill
- 1 garlic clove minced
Instructions
- Set the chopped pickles out on paper towels to drain as much liquid as possible. Pat dry with a paper towel.
- In a medium sized bowl, combine the sour cream, cream cheese, pickle juice and Ranch mix using a hand mixer or a wooden spoon.
- Stir in the pickles, fresh herbs and garlic.
- Cover tightly and chill for at least 1 hour or up to 24 hours.
- For the topping, melt butter in a medium sized skillet over medium heat. Add the breadcrumbs, gently stirring to completely coat with the butter. Let cook, stirring occasionally, until breadcrumbs are toasted and browned. Season with salt and pepper. Set aside to cool completely.
- Just before serving, garnish the dip with the breadcrumbs, a few dill pickle slices and fresh herbs.
- Serve with potato chips, crackers, or veggies.
Notes
- Once the pickle ranch dip is mixed up, it will last in the fridge for up to 5 days.
- If possible, store the breadcrumbs and dip separately (breadcrumbs in an airtight container at room temp) to ensure they stay nice and crispy for the topping.
- Due to the high dairy content, I don’t recommend freezing this dip.
Nutrition
Calories: 128kcalCarbohydrates: 5gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 33mgSodium: 392mgPotassium: 70mgFiber: 0.3gSugar: 2gVitamin A: 438IUVitamin C: 1mgCalcium: 50mgIron: 0.2mg