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Fried Pickle and Ranch Dip

This dip hits that perfect spot between creamy ranch and tangy pickles – the toasted breadcrumbs give it the “fried” flavor without any actual frying.
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Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

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.

Notes

Pat pickles dry to prevent the dip from becoming watery.
Tried this recipe?Leave a comment below & let me know!