Crispy Fried Pickle Ranch Dip delivers all the crunchy, tangy, creamy flavors of your favorite bar snack in a scoopable, party-ready dip. With chopped dill pickles, a tangy ranch-packed cream cheese base, and a crispy, buttery panko crumb topping—it’s guaranteed to be a crowd-pleaser at any gathering!
Ingredients
- For the Creamy Pickle Dip:
- 8 oz block cream cheese, softened
- 1 cup full-fat sour cream
- 2 tablespoons pickle juice (from a jar of dill pickles)
- 1-ounce packet ranch seasoning mix (or 2 tablespoons homemade)
- 1 cup finely chopped dill pickles
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, snipped
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and black pepper, to taste
- For the Crispy Topping:
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
- Optional Garnishes:
- Extra chopped dill pickles
- Fresh dill or chives
- Serving Suggestions:
- Potato chips, ridged chips
- Pretzels
- Veggie sticks (carrot, celery, cucumber)
- Pita chips or crostini
Instructions
- Make the Crispy Topping:
- In a skillet, melt butter over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown and crisp (about 2–3 minutes). Remove from heat and let cool.
- Prepare the Pickles:
- Place chopped dill pickles in a paper towel-lined bowl, then cover and gently press to absorb excess moisture. This keeps the dip from getting watery.
- Mix the Dip Base:
- In a mixing bowl, beat together the cream cheese, sour cream, pickle juice, and ranch seasoning using a hand mixer until smooth and fluffy.
- Add the onion powder, garlic powder, chopped dill, chives, salt, and pepper. Mix until just combined.
- Gently fold in the pressed, chopped pickles.
- Combine and Assemble:
- Fold in two-thirds of the crispy panko crumbs. Transfer dip to a serving bowl and spread evenly. Top with remaining panko crumbs plus extra pickles and herbs for garnish.
- Chill and Serve:
- For the best flavor, chill the dip for at least 1–2 hours before serving to allow the flavors to meld and the texture to set.
- Serve with chips, pretzels, veggies, or crackers.
Pro Tips & Variations
- Make Ahead: Prepare up to 24 hours ahead. Add crispy topping and garnish just before serving to maintain crunch.
- Lighten It Up: Substitute Greek yogurt for sour cream.
- Dairy-Free/Vegan: Use dairy-free cream cheese and sour cream.
- Add-Ons: Stir in crispy fried onions or jalapeños for a spicy kick.
- Texture Control: Chop pickles finely for uniform dips or leave them chunky if you prefer more bite.
FAQ
Q: What type of pickles work best?
A: Dill pickles (chips or whole) offer the best classic flavor. Avoid bread-and-butter pickles, as they’re sweeter.
Q: Can I skip the ranch packet?
A: Yes—make your own ranch seasoning with a blend of dried dill, parsley, chives, onion and garlic powder, salt, and pepper.
Q: How to store leftovers?
A: Store in an airtight container in the fridge up to 3 days. Topping will lose some crunch but remains flavorful.
Other Dips and Snack Ideas
- Pickle de Gallo Recipe
- Pumpkin Coffee Cake
- Low Sodium Classic Chicken Noodle Soup Recipe
- Ritz Cracker Chicken Casserole
- Quick & Easy Dinner Ideas
This Crispy Fried Pickle Ranch Dip is the ideal blend of creamy, tangy, herby, and crunchy—perfect for parties, BBQs, sports nights, or any occasion that needs a memorable snack!
Crispy Fried Pickle Ranch Dip
Crispy Fried Pickle Ranch Dip delivers all the crunchy, tangy, creamy flavors of your favorite bar snack in a scoopable, party-ready dip.
Ingredients
For the Creamy Pickle Dip
- 8 oz block cream cheese, softened
- 1 cup full-fat sour cream
- 2 tablespoons pickle juice (from a jar of dill pickles)
- 1 ounce packet ranch seasoning mix (or 2 tablespoons homemade)
- 1 cup finely chopped dill pickles
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, snipped
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and black pepper, to taste
For the Crispy Topping
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
Optional Garnishes
- Extra chopped dill pickles
- Fresh dill or chives
Instructions
Make the Crispy Topping
- In a skillet, melt butter over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown and crisp (about 2–3 minutes). Remove from heat and let cool.
Prepare the Pickles
- Place chopped dill pickles in a paper towel-lined bowl, then cover and gently press to absorb excess moisture.
Mix the Dip Base
- In a mixing bowl, beat together the cream cheese, sour cream, pickle juice, and ranch seasoning using a hand mixer until smooth and fluffy.
- Add the onion powder, garlic powder, chopped dill, chives, salt, and pepper. Mix until just combined.
- Gently fold in the pressed, chopped pickles.
Combine and Assemble
- Fold in two-thirds of the crispy panko crumbs. Transfer dip to a serving bowl and spread evenly.
- Top with remaining panko crumbs plus extra pickles and herbs for garnish.
Chill and Serve
- For the best flavor, chill the dip for at least 1–2 hours before serving to allow the flavors to meld and the texture to set.
- Serve with chips, pretzels, veggies, or crackers.
Notes
Make Ahead: Prepare up to 24 hours ahead. Add crispy topping and garnish just before serving to maintain crunch. Lighten It Up: Substitute Greek yogurt for sour cream. Dairy-Free/Vegan: Use dairy-free cream cheese and sour cream. Add-Ons: Stir in crispy fried onions or jalapeños for a spicy kick. Texture Control: Chop pickles finely for uniform dips or leave them chunky if you prefer more bite.
