Fried Pickle and Ranch Dip
Fried Pickle and Ranch Dip is a creamy, tangy appetizer inspired by classic fried pickles. Made with cream cheese, sour cream, dill pickles, ranch seasoning, and topped with crunchy toasted panko, it’s a bold, scoopable dip perfect for parties or game day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to toast breadcrumbs)
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer, Snack
- Method: Mixing, No-Bake (optional baking variation)
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 cup dill pickles, finely chopped
- 2 tbsp pickle juice (adjust to taste)
- 1 cup shredded cheddar cheese (optional)
- ½ cup panko breadcrumbs, toasted
- Optional: 1 tbsp chopped fresh dill
- Optional: ¼ tsp garlic powder
- Optional: ¼ tsp black pepper
Instructions
Beat softened cream cheese in a mixing bowl until smooth.
- Add sour cream, ranch seasoning, and pickle juice. Mix until creamy.
- Fold in chopped dill pickles and cheddar cheese, if using.
- Adjust seasoning with garlic powder, black pepper, or extra ranch mix if desired.
- Toast panko breadcrumbs in a dry skillet over medium heat until golden and crisp. Let cool.
- Transfer dip to a serving bowl. Top with toasted breadcrumbs right before serving.
- Garnish with chopped dill or extra pickles if desired. Serve chilled or at room temperature.
Notes
- For a lighter dip, replace sour cream with Greek yogurt.
- Keep breadcrumbs separate until serving to maintain crunch.
- Add jalapeños, bacon, or pepper jack for extra flavor.
- Serve warm by baking (without breadcrumbs) at 350°F for 15–20 minutes, then add topping.
- Store leftovers up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
Find it online: https://thefamilycooking.com/fried-pickle-and-ranch-dip/
