Description
This creamy fried pickle ranch dip combines tangy pickles, herbs, and toasted breadcrumbs for a crowd-pleasing appetizer—perfect with chips or veggies.
Ingredients
- ½ cup panko breadcrumbs
- 12 ounces whipped cream cheese
- 1 cup sour cream
- 1 cup finely chopped dill pickles, plus extra for garnish
- 3 tablespoons ranch seasoning mix
- 3 cloves garlic, grated
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon salt, or to taste
- 2 tablespoons fresh lemon juice
Instructions
- Add panko breadcrumbs to a dry skillet over medium-low heat. Stir occasionally until golden and toasted, about 4–5 minutes. Remove from heat and cool.
- In a large mixing bowl, combine cream cheese, sour cream, chopped pickles, ranch seasoning, garlic, dill, chives, onion powder, pepper, salt, and lemon juice. Stir until smooth and well mixed.
- Fold in most of the toasted panko, reserving a few tablespoons for garnish.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to develop.
- Before serving, top with remaining panko, chopped pickles, and a sprinkle of dill and chives.
- Serve with potato chips, pretzel crisps, or fresh veggie sticks.
Notes
- Use whipped cream cheese for a lighter, fluffier texture.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Mixing and Chilling
- Cuisine: American