Go Back
–+ servings
Fried Pickle and Ranch Dip

Creamy Fried Pickle and Ranch Dip: A Irresistible Snack Delight

This creamy Fried Pickle and Ranch Dip combines rich cream cheese with crunchy dill pickles for a delectable snack that will impress at any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Snacks
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 ounces Cream Cheese Softened for easier mixing
  • 0.5 cup Sour Cream Greek yogurt can be a lighter option
  • 1 packet Hidden Valley Ranch Seasoning Or homemade version if preferred
  • 1 clove Fresh Garlic Minced; substitute with garlic powder if necessary
  • 2 tablespoons Pickle Juice Adjust to taste
For the Crunch
  • 1 cup Panko Breadcrumbs Regular breadcrumbs may alter texture
  • 2 tablespoons Olive Oil Avocado oil can substitute
  • 1 pinch Salt Adjust according to preference
For the Extras
  • 1 cup Dill Pickles Chopped and patted dry
  • to taste Fresh Dill and Chives Other herbs like parsley can be used
Serving Suggestions
  • to taste Potato Chips For pairing
  • to taste Toasted Crostini Perfect for scooping
  • to taste Fresh Vegetables Carrot sticks, cucumbers, or bell peppers

Equipment

  • skillet
  • Mixing Bowl
  • electric mixer
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 cup of Panko breadcrumbs and stir continuously until golden brown and fragrant (about 3-4 minutes). Season with salt, remove from heat, and let cool.
  2. In a mixing bowl, combine 8 ounces of softened cream cheese and ½ cup of sour cream. Beat with an electric mixer on medium until smooth, about 2 minutes.
  3. Add 1 packet of Hidden Valley Ranch seasoning, 1 minced clove of fresh garlic, and 2 tablespoons of pickle juice to the cream mixture. Mix on low until combined.
  4. Fold in 1 cup of chopped dill pickles ensuring excess moisture is patted dry. Gently mix until evenly distributed.
  5. Transfer dip into a serving bowl, cover tightly, and refrigerate for at least 2 hours (or overnight) to let flavors meld.
  6. Before serving, stir in half of the toasted breadcrumbs and garnish with the remaining breadcrumbs and fresh herbs.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Always pat the pickles dry before adding to avoid excess moisture. Chill for optimal flavor meld. Store leftovers in an airtight container for up to 4 days. Avoid leaving out for more than 2 hours.

Tried this recipe?

Let us know how it was!