Description

This Fried Pickle Dip is a crispy, creamy, and tangy appetizer perfect for sharing. Toasted Panko bread crumbs add a golden crunch atop a rich blend of sour cream, cream cheese, ranch seasoning, and freshly chopped dill pickles. Enhanced with fresh herbs and a hint of garlic, this dip is ideal served with chips or fresh vegetables for an irresistible snack or party treat.

Ingredients

Scale

For the Toasted Bread Crumb Topping

½ cup Panko bread crumbs
1 tablespoon butter

For the Dip

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)

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Instructions

Toast the 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 or until they become crisp and golden brown. Remove from heat and transfer to a small bowl to cool. Set aside.
Prepare the Dip Base: In a mixing bowl, combine 2 cups sour cream, 4 oz softened cream cheese, 1 packet ranch seasoning, 3 tablespoons dill pickle juice, and 1 tablespoon lemon juice. Add a few drops of hot sauce if desired. Use an electric hand mixer to blend the mixture until smooth and well combined.
Add the Flavorful Ingredients: Stir in 1.5 cups chopped dill pickles, 2 crushed garlic cloves, 1 tablespoon minced fresh chives, and 1 tablespoon minced fresh dill into the dip base until evenly distributed.
Season to Taste: Taste the dip and adjust seasoning by adding salt, pepper, or more hot sauce according to your preference.
Assemble the Dip: Spoon about half of the sour cream and pickle mixture into a serving dish. Sprinkle half of the toasted Panko bread crumbs evenly on top. Then spoon the remaining sour cream mixture over the breadcrumbs and finish by sprinkling the remaining toasted crumbs on top.
Serve: Serve the dip chilled or at room temperature alongside potato chips, pita chips, or fresh vegetables for dipping. Enjoy!

Notes

For best flavor, use freshly crushed garlic and fresh herbs like dill and chives.
Adjust the amount of pickle juice and lemon juice based on your preferred tanginess.
To make it spicier, add more hot sauce or a pinch of cayenne pepper.
This dip can be prepared a few hours ahead and refrigerated; stir gently before serving.
Gluten free Panko breadcrumbs can be used to make this recipe gluten free friendly.

Nutrition

Serving Size: About 1/8 of the dip (approx. 1/4 cup)
Calories: 180
Sugar: 2g
Sodium: 340mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg