Fried Pickle and Ranch Dip Recipe

Ben Carraoli

Fried Pickle and Ranch Dip Recipe

I have to admit, the first time I made this Fried Pickle and Ranch Dip, I was instantly hooked. The combination of creamy, tangy, and crunchy textures blew me away. It’s the perfect appetizer for parties, game days, or just a fun snack night at home. Every bite feels indulgent, yet it’s simple enough to whip up in minutes

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Prep Time 10

Cook Time 5

Servings: 8

Ingredients Method Notes

Ingredients

Butter 2 tablespoons – I love using salted butter to toast the bread crumbs; it gives a rich flavor that oil just can’t match.
Panko bread crumbs 1 cup – These are light, airy, and absorb butter perfectly for a crunchy topping.
Sour cream 1 cup – Full-fat sour cream keeps the dip creamy and scoopable, unlike just cream cheese alone.
Cream cheese 8 ounces – Use spreadable cream cheese (not whipped) at room temperature for smooth blending.
Ranch seasoning 2 tablespoons – Adds the classic tangy ranch flavor.
Onion powder 1 teaspoon – Enhances the savory profile without overpowering.
Garlic powder 1 teaspoon – Adds a subtle, aromatic punch.
Fine sea salt ½ teaspoon – Less harsh than table salt and blends well.
Freshly cracked black pepper ½ teaspoon – Retains bold flavor in the dip.
Pickle juice 2 tablespoons – Brings that essential pickle tang right into the creamy base.
Dill pickles ½ cup finely chopped – Pat dry to avoid excess liquid; high-quality pickles make a noticeable difference.
Fresh dill 1 tablespoon – Optional but adds color and a burst of herby flavor.

Method

Melt the butter in a skillet over medium heat. Add panko breadcrumbs and toast until golden brown, stirring frequently. This step gives the topping a rich, buttery crunch that makes the dip irresistible.
In a mixing bowl, blend the cream cheese and sour cream with an electric hand mixer until smooth. This ensures the dip is creamy and easy to scoop without breaking chips or veggies.
Stir in ranch seasoning, onion powder, garlic powder, salt, pepper, and pickle juice. Mixing the pickle juice now helps distribute that tangy flavor throughout without separating the creamy base.
Pat the chopped pickles dry to prevent watery dip. Add them to the mixture along with fresh dill and two-thirds of the toasted breadcrumbs. Fold gently to combine, keeping some texture in the dip.
Spread the remaining breadcrumbs on top for added crunch. Serve with thick potato chips, sliced baguette, or a platter of fresh vegetables for dipping.

Notes

I always toast the breadcrumbs; it enhances flavor and keeps them crispy.
Let the cream cheese come to room temperature; it blends much easier.
Pat pickles dry; watery dip is never fun.
Add a pinch of cayenne for a subtle heat that surprises guests.