Ingredients (~4-5 servings)
- 2 Tbsp olive oil
- 1/2 cup panko breadcrumbs, divided
- 1/2 tsp salt, divided
- 6 oz cream cheese, softened
- 3/4 cup sour cream
- 3/4 packet Hidden Valley Ranch seasoning
- 3/4 cup dill pickles, chopped small
- 2 cloves garlic, minced
- 2 tsp fresh dill, chopped
- 2 tsp fresh chives, finely chopped
- 2 tsp pickle juice
- Potato chips, toasted crostini, fresh vegetables, or pretzels for serving
Toast the Breadcrumbs
In a skillet, warm 2 Tbsp olive oil over medium heat. Add 1/2 cup panko breadcrumbs and stir continuously until toasted and lightly golden brown – this takes ~2-3 minutes.
Season with 1/4 tsp salt and set aside to cool.
The breadcrumbs should smell nutty and look golden; they’ll continue to crisp as they cool.
Make the Cream Cheese Base
Using a hand mixer or stand mixer, beat 6 oz softened cream cheese for ~1 minute until smooth.
Add 3/4 cup sour cream and mix until combined – no lumps should remain.
Add the Seasonings
Add 3/4 packet ranch seasoning, 2 minced garlic cloves, 2 tsp pickle juice, 2 tsp chopped fresh dill, and 2 tsp chopped fresh chives to the cream cheese mixture.
Mix just until incorporated – don’t overbeat or the dip can get thin.
Fold in the Pickles
Chop 3/4 cup dill pickles into small chunks and pat with paper towels to remove excess juice.
Using a rubber spatula, fold the pickles into the cream cheese mixture along with the remaining 1/4 tsp salt.
The pickles should be evenly distributed but the dip shouldn’t look watery.
Chill and Serve
Pour dip into serving bowl, cover with plastic wrap, and refrigerate for ~2 hours or overnight.
When ready to serve, stir 2 Tbsp of the toasted breadcrumbs into the dip. Top with the remaining breadcrumbs and swirl some into the surface.
Garnish with extra chopped pickles and fresh dill if you want it to look fancy.
Fried Pickle and Ranch Dip
Ingredients
Ingredients (~4-5 servings)
- 2 Tbsp olive oil
- 1/2 cup panko breadcrumbs divided
- 1/2 tsp salt divided
- 6 oz cream cheese softened
- 3/4 cup sour cream
- 3/4 packet Hidden Valley Ranch seasoning
- 3/4 cup dill pickles chopped small
- 2 cloves garlic minced
- 2 tsp fresh dill chopped
- 2 tsp fresh chives finely chopped
- 2 tsp pickle juice
- Potato chips toasted crostini, fresh vegetables, or pretzels for serving
Instructions
- Heat 2 Tbsp olive oil in a skillet over medium heat.
- Add 1/2 cup panko breadcrumbs and stir continuously for 2-3 minutes until golden and nutty.
- Season with 1/4 tsp salt and set aside to cool.
- Beat 6 oz softened cream cheese with a mixer for 1 minute until smooth.
- Add 3/4 cup sour cream and mix until no lumps remain.
- Add 3/4 packet ranch seasoning, 2 minced garlic cloves, 2 tsp pickle juice, 2 tsp fresh dill, and 2 tsp fresh chives.
- Mix just until incorporated without overbeating.
- Chop 3/4 cup dill pickles into small chunks and pat dry with paper towels.
- Fold pickles and remaining 1/4 tsp salt into the cream cheese mixture using a rubber spatula.
- Transfer dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Before serving, stir 2 Tbsp toasted breadcrumbs into the dip.
- Top with remaining breadcrumbs and swirl into the surface.
- Garnish with extra chopped pickles and fresh dill if desired.
- Serve with potato chips, crostini, fresh vegetables, or pretzels.
