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Fried Pickle Dip with Ranch Recipe

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★★★★★

4.6 from 86 reviews

This Fried Pickle Dip with Ranch is a creamy, tangy, and herby appetizer featuring a smooth cream cheese and sour cream base mixed with dill pickles and ranch dressing. It is topped with a crispy, buttery shallot and panko breadcrumb topping that adds delightful crunch and flavor. Ready in just 20 minutes without any baking required, this dip pairs perfectly with potato chips or other dippers for a delicious and easy snack or party appetizer.

Ingredients

Scale

Dip Base

  • 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

Pickle and Herb Mix

  • 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

Shallot Panko Topping

  • 1 ½ tablespoons butter
  • 1 shallot, finely diced
  • ½ cup panko breadcrumbs
  • Salt, to season

For Serving

  • Potato chips or another preferred dipper

Instructions

  1. Prepare Shallot and Panko Topping: Melt 1 ½ tablespoons butter in a medium skillet over medium heat. Add the finely diced shallot and sauté until translucent and softened, about 4-5 minutes. Add ½ cup panko breadcrumbs and stir continuously until the crumbs are evenly golden brown. Season with salt to taste, then remove from heat and set aside to cool.
  2. Make the Dip Base: In a large bowl, use an electric hand mixer or whisk to whip together 8 ounces softened cream cheese, 1 cup sour cream, ¼ cup ranch dressing, kosher salt, black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon pickle juice. Continue mixing until the mixture is very smooth and creamy without lumps.
  3. Incorporate Pickles and Herbs: Gently fold in 1 ¼ cups finely chopped and blotted dill pickles, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh chives into the creamy dip base using a spatula until evenly distributed throughout.
  4. Assemble and Serve: Spread the completed dip into a shallow bowl or dish. Generously top the dip with the cooled shallot and panko breadcrumb mixture, then garnish with additional chopped pickles, fresh dill, and chives if desired. Serve immediately with potato chips or your preferred dippers for maximum freshness and crunch.

Notes

  • Make sure to blot the chopped dill pickles thoroughly with paper towels to prevent the dip from becoming too thin or watery due to excess liquid.
  • Using softened cream cheese is essential for a smooth dip. If the cream cheese is still firm, using an electric hand mixer will help avoid lumps.
  • Fresh herbs and the shallot-panko topping are key to adding flavor and texture, so do not skip them.
  • For best texture, add the shallot and panko crumb topping just before serving to maintain its crispiness.
  • This dip should be stored in an airtight container in the refrigerator and consumed within 3-5 days; it is not recommended to freeze.

Keywords: Fried Pickle Dip, Ranch Dip, Cream Cheese Dip, Party Appetizer, Easy Dip, Quick Snack

Find it online: https://cookwithlea.com/fried-pickle-dip-with-ranch-recipe/