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Fried Pickle and Ranch Dip

This dip hits that perfect spot between creamy ranch and tangy pickles - the toasted breadcrumbs give it the "fried" flavor without any actual frying.
prep time10 minutes
cook time3 minutes
resting or cooling time2 hours
total time2 hours 13 minutes
Print Recipe

Ingredients

Ingredients (~4-5 servings)

  • 2 Tbsp olive oil
  • 1/2 cup panko breadcrumbs, divided
  • 1/2 tsp salt, divided
  • 6 oz cream cheese, softened
  • 3/4 cup sour cream
  • 3/4 packet Hidden Valley Ranch seasoning
  • 3/4 cup dill pickles, chopped small
  • 2 cloves garlic, minced
  • 2 tsp fresh dill, chopped
  • 2 tsp fresh chives, finely chopped
  • 2 tsp pickle juice
  • Potato chips, toasted crostini, fresh vegetables, or pretzels for serving

Instructions

  • Heat 2 Tbsp olive oil in a skillet over medium heat and toast 1/2 cup panko breadcrumbs for 2-3 minutes until golden, stirring continuously.
  • Season toasted breadcrumbs with 1/4 tsp salt and set aside to cool.
  • Beat 6 oz softened cream cheese with a hand mixer for 1 minute until smooth.
  • Add 3/4 cup sour cream and mix until combined with no lumps.
  • Add 3/4 packet ranch seasoning, 2 minced garlic cloves, 2 tsp pickle juice, 2 tsp chopped fresh dill, and 2 tsp chopped fresh chives, mixing just until incorporated.
  • Pat 3/4 cup chopped dill pickles with paper towels to remove excess moisture.
  • Fold pickles and remaining 1/4 tsp salt into the cream cheese mixture with a spatula.
  • Transfer dip to serving bowl, cover, and refrigerate for 2 hours or overnight.
  • Before serving, stir 2 Tbsp toasted breadcrumbs into the dip and top with remaining breadcrumbs.
  • Serve with potato chips, crostini, fresh vegetables, or pretzels.