Name: Fried Pickle Dip with Ranch Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 cup sour cream; ¼ cup ranch dressing; Kosher salt, to taste; Black pepper, to taste; ½ teaspoon garlic powder; ¼ teaspoon onion powder; 1 tablespoon pickle juice; 1 ¼ cups dill pickles, finely chopped and blotted well with paper towels, plus additional for topping; 1 tablespoon fresh dill, chopped, plus additional for garnish; 1 tablespoon fresh chives, chopped, plus additional for garnish; 1 ½ tablespoons butter; 1 shallot, finely diced; ½ cup panko breadcrumbs; Salt, to season; Potato chips or another preferred dipper

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Introduction

Fried Pickle Dip with Ranch is a creamy, tangy appetizer bursting with fresh herbs and crispy panko topping. This easy no-bake dip combines the crunch of fried breadcrumbs with the bold flavors of dill pickles and ranch, perfect for serving with chips or your favorite dippers.

A white bowl sits on a white marbled surface, filled with a creamy dip as the base layer that is white with a soft, thick texture. The dip is topped with a generous sprinkle of finely crumbled light brown crumbs, giving it a crumbly texture layer. On top of the crumbs, there are small, bright yellow-green diced pickle pieces scattered, adding a fresh, chunky texture. Sprinkled finely over all are small bits of dark green herbs, likely dill, giving a vibrant, fresh finish to the dip. Surrounding the bowl are light beige potato chips with a crisp texture, partially shown at the top left and bottom right of the image. In the top right corner, a clear glass holds a light amber foamy drink. A small bunch of fresh green dill is placed in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ tablespoons butter
1 shallot, finely diced
½ cup panko breadcrumbs
8 ounces cream cheese, softened
1 cup sour cream
¼ cup ranch dressing
Kosher salt
Black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon pickle juice
1 ¼ cups dill pickles, finely chopped and blotted well with paper towels, plus additional for topping
1 tablespoon fresh dill, chopped, plus additional for garnish
1 tablespoon fresh chives, chopped, plus additional for garnish
Potato chips or another dipper, for serving

Instructions

Step 1: Melt butter in a medium skillet over medium heat. Add the finely diced shallot and sauté until translucent and softened, about 4-5 minutes. Add panko breadcrumbs and continue stirring until evenly golden. Season with salt and set aside.
Step 2: In a large bowl, use an electric hand mixer or whisk to whip together the softened cream cheese, sour cream, ranch dressing, salt, pepper, garlic powder, onion powder, and pickle juice. Continue whisking until the mixture is very smooth.
Step 3: Fold the chopped dill pickles, fresh dill, and chives into the creamy base with a spatula until evenly distributed.
Step 4: Spread the dip into a shallow bowl or dish. Top with the shallot and panko crumb mixture, followed by additional chopped pickles, dill, and chives. Serve immediately with potato chips or your favorite dippers.

Tips & Variations

Thoroughly blot chopped pickles with paper towels to avoid excess liquid thinning the dip.
Use softened cream cheese to ensure a smooth texture; an electric mixer helps achieve this easily.
Fresh herbs and the crunchy shallot-panko topping are essential to balance the mildness of the dip base.
Substitute sour cream with plain Greek yogurt for a lighter tangy flavor.

Storage

Store the dip in an airtight container in the refrigerator for up to 3-5 days. Add the shallot and panko topping just before serving to keep it crispy. This dip is not recommended for freezing. Reheat is generally unnecessary; serve cold or at room temperature for best flavor.

How to Serve

A white bowl filled with a three-layer dip, the bottom layer is creamy white with a thick texture. The middle layer is lightly sprinkled with finely crushed light brown crumbs, adding a grainy texture. The top layer has small yellow-green pickle pieces scattered mostly in the center, along with finely chopped dark green herbs spread evenly over the surface. The bowl is placed on a white marbled surface with a small cluster of pale yellow potato chips near it. In the upper left corner, there is a white bowl filled with more potato chips, and in the upper right, a glass with a pale amber beverage is partially visible. A small sprig of fresh green dill is near the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ranch seasoning instead of ranch dressing?

Yes, ranch seasoning can be used, but ranch dressing adds a creamier consistency and may blend more smoothly into the dip.

How do I keep the dip from becoming watery?

Make sure to blot the chopped pickles thoroughly with paper towels to remove excess juice, and only add the recommended tablespoon of pickle juice to control moisture.