Description
This Fried Pickle and Ranch Dip recipe combines crispy toasted panko with a creamy ranch-infused base, featuring fresh dill, chives, and chopped dill pickles for a tangy and crunchy appetizer perfect for serving with potato chips. Quick to prepare in just 20 minutes, this dip offers a delightful blend of textures and flavors that elevate any snack time or party spread.
Ingredients
For the Fried Panko
- ½ cup panko
- 2 tablespoons unsalted butter
For the Dip
- 8 ounces cream cheese
- 1 cup sour cream
- 2 tablespoons dry ranch seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 cup chopped dill pickles (plus more to garnish)
- 1 tablespoon fresh dill (plus more to garnish)
- 1 tablespoon fresh chives (plus more to garnish)
- Potato chips to serve
Instructions
- Toast the Panko: Melt the unsalted butter in a small skillet over medium heat. Add the panko bread crumbs and cook, stirring frequently, until they are golden brown and toasted. Remove from heat and set aside to cool completely.
- Blend the Cream Base: In a large mixing bowl, combine the cream cheese and sour cream. Use a hand mixer to blend them until the mixture is smooth and creamy.
- Add Seasonings: Add the dry ranch seasoning, onion powder, garlic powder, salt, and lemon juice to the cream mixture. Mix thoroughly until all the flavors are evenly incorporated.
- Incorporate Pickles and Herbs: Fold in the chopped dill pickles, fresh dill, fresh chives, and half of the toasted panko. Stir gently but thoroughly to combine all ingredients evenly.
- Prepare for Serving: Transfer the dip mixture to a serving dish. Sprinkle the remaining toasted panko over the top to add a crispy texture. Garnish with extra chopped pickles, fresh dill, and chives for added flavor and presentation.
- Serve: Accompany the dip with your favorite potato chips for dipping. Enjoy immediately or refrigerate until ready to serve.
Notes
- For extra flavor, try adding a splash of hot sauce or a pinch of cayenne pepper to the dip mixture.
- Use dill pickles that are not too watery to avoid a soggy dip; drain pickles well before chopping.
- Can be prepared a few hours ahead and refrigerated; add panko topping just before serving to maintain crispiness.
- If you prefer a smoother dip, finely mince the pickles and herbs or pulse them briefly in a food processor.
- This dip pairs beautifully with fresh vegetable sticks as well as potato chips.
