Description
Delight your taste buds with this irresistible Fried Pickle and Ranch Dip recipe. Creamy, tangy ranch dip loaded with crunchy pickles and topped with buttery breadcrumbs – the perfect party appetizer!
Ingredients
Units
Scale
Breadcrumb Topping
- 1 tablespoon butter
- 1/2 cup unseasoned Panko Breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dip
- 1 cup sour cream
- 8 ounces cream cheese, softened to room temperature
- .4 ounce packet Hidden Valley Ranch Dip Mix
- 2 tablespoons pickle juice from the jar
- 1 cup chopped dill pickles
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh chopped dill
- 1 garlic clove, minced
Instructions
- Prepare Pickles: Set the chopped pickles out on paper towels to drain. Pat dry with a paper towel.
- Mix Dip: In a bowl, combine sour cream, cream cheese, pickle juice, and Ranch mix. Stir in pickles, herbs, and garlic.
- Chill: Cover and refrigerate for at least 1 hour.
- Make Topping: Toast breadcrumbs in butter with salt and pepper until browned. Set aside to cool.
- Serve: Garnish dip with breadcrumbs, pickle slices, and herbs. Serve with chips, crackers, or veggies.
Notes
- Prepared dip lasts up to 5 days in the fridge.
- Store dip and breadcrumbs separately to maintain topping crispiness.
- Avoid freezing due to high dairy content.
Nutrition
- Serving Size: 1 serving
- Calories: 128kcal
- Sugar: 2g
- Sodium: 392mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.04g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 33mg
