Fried Pickle and Ranch Dip

This creamy Fried Pickle and Ranch Dip tastes exactly like fried pickles and ranch! It’s creamy, savory, and perfectly balanced with a refreshing dill flavor.

Prep Time3

Cook Time5

Chill Time1

Total Time1 8

Servings: servings (3 cups)

Calories: 236kcal

Author: Karin and Ken

Ingredients

1 cup mayonnaise
1 cup sour cream
4 oz cream cheese softened
1 packet dry ranch dressing powder
1 tablespoon garlic powder
1 tablespoon dill weed seasoning
1 cup diced dill pickles and some extra for garnishing
1 tablespoon butter
1 cup panko crumbs

Instructions

Combine mayonnaise, sour cream, cream cheese, ranch powder, garlic powder, and dill seasoning in a large mixing bowl. Mix well until everything is combined.
Add pickles and stir again.
Refrigerate dipping sauce for an hour to allow the flavors to meld together.
Prepare panko crumbs by combining them with the butter in a medium saucepan over medium heat.
Stir often to avoid burning. Cook until panko crumbs are golden brown.
Remove from heat and allow to cool.
Just before serving your dip, sprinkle crumbs over top along with some diced pickles.
Serve with potato chips, fresh veggies, or crackers.

Video

Notes

Make it Ahead: This dip is perfect for making ahead of time! Store it tightly covered in the refrigerator overnight before serving.

Wait to Add Breadcrumbs: Do not add the toasted breadcrumbs until you are ready to serve or they will become soggy.

Use a Fresh Garnish: To really bump up the presentation, feel free to top this dill pickle ranch dip with chopped fresh dill or chives.

Storing: Leftovers of this pickle dip can be placed in an airtight container. Refrigerate for up to 4 days. Do not freeze this recipe because it will negatively affect the texture and flavor.

Nutrition