Fried Pickle Dip
A creamy, flavorful dip blending tangy dill pickles with a rich texture of cream cheese and sour cream, perfect for parties or cozy nights.
Ingredients
Main ingredients
- ½ cup Panko bread crumbs For topping
- 1 tablespoon unsalted butter For toasting the Panko
- 1 ½ cups sour cream Base of the dip
- 4 ounces softened cream cheese Add richness
- 1 packet Ranch seasoning For flavor
- 1 ½ cups chopped dill pickles Key flavor ingredient
- 2 tablespoons dill pickle juice Adds tang
- 1 teaspoon garlic powder For seasoning
- 1 tablespoon minced fresh dill Garnish and flavor
Instructions
Toasting Panko
- In a medium-sized skillet over medium heat, add 1 tablespoon of unsalted butter and ½ cup of Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
Mixing the Dip
- In a medium-sized bowl, combine 1 ½ cups of sour cream, 4 ounces of softened cream cheese, 1 packet of Ranch seasoning, 1 ½ cups of chopped dill pickles, 2 tablespoons of dill pickle juice, 1 teaspoon of garlic powder, and 1 tablespoon of minced fresh dill.
- Using an electric hand mixer, mix until well-combined.
Serving
- Serve immediately or chill for 1 hour to let the flavors blend and thicken the dip.
- Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill if desired.
- Serve with potato chips!
Notes
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños. You can increase the amount of cream cheese or sour cream for an extra creamy dip. Store leftovers in an airtight container in the fridge for 3-4 days.