Description
A creamy and tangy Fried Pickle Dip featuring a blend of sour cream, cream cheese, ranch seasoning, and dill pickles, topped with crispy toasted Panko bread crumbs. Perfect for serving with chips or fresh vegetables as a delicious appetizer or snack.
Ingredients
Scale
Dip Base
- 2 cups sour cream
- 4 oz cream cheese, softened
- 1 packet ranch seasoning (about 1 oz or 2 tablespoons)
- 1 tablespoon lemon juice
- 3 tablespoons dill pickle juice
- 1.5 cups dill pickles, chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- salt and pepper to taste
- hot sauce optional, to taste
Topping
- ½ cup Panko bread crumbs
- 1 tablespoon butter
Instructions
- Toast Panko Bread Crumbs: Melt 1 tablespoon of butter in a frying pan over medium-high heat. Add the Panko bread crumbs and toast them, stirring frequently, for about 2 minutes until they become crisp and golden brown. Remove from heat and transfer to a small bowl to cool.
- Mix Dip Ingredients: In a mixing bowl, combine sour cream, softened cream cheese, ranch seasoning, dill pickle juice, lemon juice, and a few drops of hot sauce if using. Use an electric hand mixer to blend the ingredients together until smooth and well combined.
- Add Fresh Ingredients: Stir in the chopped dill pickles, crushed garlic, minced dill, and minced chives until evenly distributed within the dip mixture.
- Season to Taste: Taste the mixture and add salt, pepper, or additional hot sauce as desired to adjust the flavors to your preference.
- Assemble the Dip: Spoon about half of the sour cream and pickle mixture into a serving dish, then sprinkle half of the toasted Panko bread crumbs over it. Repeat with the remaining sour cream mixture and topping breadcrumbs to create a layered effect.
- Serve: Serve immediately with potato chips, pita chips, or fresh vegetables for dipping and enjoy!
Notes
- For a spicier kick, add extra hot sauce or finely chopped jalapeños to the dip.
- Use gluten-free Panko bread crumbs to make this recipe gluten free.
- Toast the Panko bread crumbs carefully to avoid burning; stirring frequently helps even browning.
- This dip can be made a few hours ahead and refrigerated; add the toasted breadcrumbs right before serving to keep them crunchy.
- Substitute fresh dill with dried dill if fresh is unavailable, but reduce quantity to 1 teaspoon.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
