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–+ servings
Fried Pickle and Ranch Dip

Addictively Creamy Fried Pickle and Ranch Dip for Snacking Fun

This Fried Pickle and Ranch Dip is a crowd-pleaser, combining tangy dill pickles with creamy ranch flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Appetizers
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 tablespoons Olive Oil Can use melted butter for a different flavor.
  • 1 cup Panko Breadcrumbs Adds delightful crunch; substitute with regular breadcrumbs if preferred.
  • 1 teaspoon Salt Adjust to taste based on dietary needs.
  • 8 ounces Cream Cheese Ensure softened for easier mixing.
  • 1 cup Sour Cream Greek yogurt can be used for a lower-fat alternative.
  • 2 tablespoons Hidden Valley Ranch Seasoning Other seasoning blends can change the taste.
  • 1 cup Dill Pickles Small pickles are best for texture; pat dry to avoid excess moisture.
  • 1 clove Fresh Garlic Can substitute with garlic powder if necessary.
  • 2 tablespoons Fresh Dill Dried dill can work, but use less.
  • 2 tablespoons Fresh Chives Can substitute with scallions or green onions.
  • 1 tablespoon Pickle Juice Can be omitted for a milder taste.
For Serving
  • Potato Chips Crunchy vehicle for dip.
  • Toasted Crostini Great for scooping up the dip.
  • Fresh Vegetables Healthy option to complement the dip.
  • Pretzels Another crunchy option for serving.

Equipment

  • Skillet
  • mixing bowl
  • electric mixer
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, add about 2 tablespoons of olive oil. When the oil is shimmering, stir in 1 cup of Panko breadcrumbs. Stir continuously for 2–3 minutes until they turn golden brown. Season with a pinch of salt, remove from heat, and let cool.
  2. In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until creamy. Gradually blend in 1 cup of sour cream until smooth.
  3. Stir in 2 tablespoons of Hidden Valley Ranch seasoning, 1 minced garlic clove, and 1 tablespoon of pickle juice. Add in 2 tablespoons of chopped fresh dill and 2 tablespoons of fresh chives, mixing gently.
  4. Chop 1 cup of dill pickles, pat them dry, and fold them into the creamy mixture until evenly distributed.
  5. Transfer the mixture into a serving bowl, cover with plastic wrap or a lid, and refrigerate for at least 2 hours, or overnight.
  6. Before serving, stir half of the toasted breadcrumbs into the dip and sprinkle the remaining breadcrumbs on top. Garnish with extra dill pickles and fresh dill.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Chop pickles wisely to avoid excess moisture. Soften cream cheese before mixing for a smooth dip. Stir in breadcrumbs right before serving for optimal crunch.

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