If you love the fried pickles at Disneyland, then you have to try this fried pickle and ranch dip. This delicious dip combines chopped dill pickles, tangy cream cheese, zesty ranch seasoning and crunchy Panko breadcrumbs.
This ultra creamy fried pickle and ranch dip is exploding with flavor. Velvety smooth cream cheese, combined with chunks of juicy dill pickles, fresh herbs and all the bold flavors found in ranch dressing. The toasted bread crumbs gives it just the right amount of "fried" flavor.
Not only is it addictively good, but so easy to make!
For more simple and delicious dips, try my Mango Pico de Gallo and Sour Cream and Chive Dip.
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Why You Will Love This Recipe
- Full of flavor- Each bite is full of irresistible flavor. Zesty Ranch seasoning, briny dill pickles, fresh herbs and whipped cream cheese.
- Simple to make- With just a few ingredients, this incredible dip is ready in 20 minutes.
- Crowd pleaser- Your guests will be raving about this dip once they try it. Also, it's the perfect appetizer to feed a large crowd.
- Make a head- Making this dip ahead of time enhances the flavors and allows all the ingredients to blend together.
Ingredient Notes
- Cream Cheese- Make sure to use full fat cream cheese and leave it at room temperature for 2 hours to soften.
- Sour cream- Use full fat sour cream for the best flavor. This adds the perfect amount of tang to the dip.
- Ranch seasoning- I use 1 packet of Hidden Valley Ranch seasoning. You can also mix up your own blend if you like.
- Garlic- Use fresh garlic cloves. Skip the chopped garlic in the jar. Fresh is always best.
- Dill pickles- Use good ol' fashion dill pickles. After chopping, pat them with a paper towel to get some of the extra moisture out. This prevents your dip from being watery.
- Fresh herbs- I use fresh chives to give it a fresh onion flavor and fresh dill for a small dose of sweetness.
- Pickle juice- Use it straight from the jar. Just a small amount adds a touch of saltiness to the dip and extra pickle flavor.
- Panko breadcrumbs- I recommend using Panko breadcrumbs rather than using traditional breadcrumbs. Once toasted, they are crunchy, buttery, and adds the perfect texture to this pickle dip.
Step By Step Instructions
STEP 1: Toast breadcrumbs- In a skillet, warm olive oil over medium heat. Then, add Panko breadcrumbs and continuously stir until toasted and lightly golden brown, about 3-4 minutes. Season with salt.
Remove from heat and pour into a bowl and allow to cool.
STEP 2: Whip cream cheese. Using a hand held mixer or stand mixer, beat softened cream cheese for 1 minute. Add sour cream and mix until combined.
STEP 3: Add seasoning. Add ranch packet, minced garlic, pickle juice, and chopped dill and chives. Mix just until incorporated.
STEP 4: Fold in pickles. Chop pickles into small chunks. Pat with a paper towel to remove some of the juice. Using a rubber spatula, fold into the cream cheese mixture.
STEP 5: Chill dip. Pour dip into serving bowl and cover with plastic wrap. Refrigerate or 2 hours or overnight to let the flavors blend together.
STEP 6: Serve. When ready to serve, stir ¼ cup of the toasted breadcrumbs into the dip. Top with the remaining bread crumbs, swirl some of it into the dip for a nice presentation.
Lastly, garnish with extra chopped pickles and fresh dill for some added greenery.
What To Serve with Pickle Dip
- Potato Chips
- Fresh vegetables (carrot sticks, celery, and cucumbers)
- Pretzels
- Bagel chips
- Pita chips
- Toasted crostini
- Ritz crackers
Expert Tips
Pat the chopped pickles with a paper bowl to remove some of the moisture. This will keep your dip nice and creamy and prevent it from becoming too watery.
When toasting your breadcrumbs, make sure to continuously stir them so they brown evenly. Keep an eye on them so they do not burn.
Do not mix in the bread crumbs or top the dip until you are ready to serve. This will keep them crunchy and not become soggy inside the refrigerator.
Make sure to remove your cream cheese from the refrigerator 2 hours before mixing. This will help soften the cream cheese and whip up easily.
FAQ
No, I do not recommend storing this pickle dip inside the freezer. Since there are dairy products, the texture will change once it is frozen and thawed. It's best enjoyed the day you serve it.
Yes, you can! This dip develops its flavor as it sits. I recommend making it 2 hours in advance or the night before to allow all the flavors to blend together. Again, make sure to leave out the breadcrumbs until you are ready to serve.
Potato chips, toasted sliced baguettes, and fresh vegetables. You can also use it as a spread on your sandwich or inside wraps.
Storing
This fried pickle and ranch dip is best enjoyed the day you serve it. Once you mix in the Panko breadcrumbs, they will begin to absorb the moisture and the crunchy texture will become soft.
Since this dip has dairy products, do not leave the dip at room temperature for longer than 2 hours. Discard any leftover dip that has been left out longer than 2 hours.
Should you have any leftovers, store the dip inside an airtight container for up to 4 days inside the refrigerator.
Other Delicious Appetizers To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Fried Pickle and Ranch Dip
Ingredients
Toasted Panko Breadcrumbs
- 2 tablespoon Olive oil
- ¾ cup Panko breadcrumbs toasted, divided
- ½ teaspoon Salt
Pickle Dip
- 8 oz Cream cheese softened
- 1 cup Sour cream
- 1 packet Hidden Valley Ranch Seasoning
- 1 cup Dill pickles chopped small, plus more for garnish
- 3 cloves Fresh garlic minced
- 1 tablespoon Fresh dill chopped, plush more for garnish
- 1 tablespoon Fresh chives finely chopped
- 1 tablespoon Pickle juice
- ¼ teaspoon Salt
- Potato chips, toasted crostini, fresh vegetables, pretzels for serving
Instructions
- In a skillet, warm olive oil over medium heat. Add Panko breadcrumbs and continuously stir until toasted and lightly golden brown, about 2-3 minutes. Season with salt.
- Using a hand held mixer or stand mixer, beat softened cream cheese for 1 minute. Add sour cream and mix until combined.
- Add ranch packet, minced garlic, pickle juice, and chopped dill and chives. Mix just until incorporated.
- Chop pickles into small chunks. Pat with a paper towel to remove some of the juice. Using a rubber spatula, fold into the cream cheese mixture.
- Pour dip into serving bowl and cover with plastic wrap. Refrigerate or 2 hours or overnight to let the flavors blend together.
- When ready to serve, stir ¼ cup of the toasted breadcrumbs into the dip. Top with the remaining bread crumbs, swirl some of it into the dip for a nice presentation. Garnish with extra chopped pickles and fresh dill for some added greenery.
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