Can I make this ahead?

Yes, you can make this up to 4 days ahead. The dip will be firm as it chills, so make sure to give it a good stir. You can add a bit more sour cream (Greek Yogurt or mayo in a pinch) or pickle juice to loosen it up. Also, stir in and garnish with the crispy bread crumbs right before serving.

Why is this dip called, Fried Pickle Dip? Nothing is fried.

You're right, this dip is not fried at all! The toasted bread crumbs mimic the coating of fried pickles.

What should I serve with this Fried Pickle Dip?

You can serve with potato chips, tortilla chips, crackers, pita bread, pita chips, breadsticks, crostini, or with a crudités (raw veggies) platter. You can also use it in sandwiches, wraps and burgers.

Can I make this dip gluten-free?

Yes, you can! Use gluten-free panko breadcrumbs. And in my research, it looks like most store-bought ranch seasoning is GF, but double check to make sure.

Fried Pickle Dip

Description

This Fried Pickle Dip is like eating your favorite bar snack, fried pickles with ranch dressing, but even better! It's creamy, tangy, full of dill flavor and a total crowd pleaser! Even self-proclaimed pickle haters will love this creamy dip!

Ingredients

1 Cup Panko Breadcrumbs
2 Tablespoons Butter
8 Ounces (227g) Full-Fat Cream Cheese (Block or Whipped)
1 Cup (227g) Full-Fat Sour Cream
1 to 1 1/4 Cup Dill Pickles, finely diced
1 Packet Ranch Seasoning (1 oz)
2 Tablespoons Pickle Juice
2 Tablespoons Fresh Dill, roughly chopped
1 1/2 Tablespoons Fresh Chives, finely chopped
Zest of Half a Lemon
1/4 Teaspoon (or to taste) Black Pepper

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Instructions

Toast the Panko - Over medium-low heat, melt 2 tablespoons of butter in a large pan. Add panko and toast until golden brown, making sure to stir constantly to prevent the bread crumbs from burning. Should take about 3 to 4 minutes. Transfer to a bowl and let it cool down.
Prep the ingredients. Finely dice the dill pickles (pat it with paper towels to eliminate excess moisture), finely chop the chives and roughly chop the dill.
Make the Dip. In a large bowl, whip together softened cream cheese and sour cream until smooth. I used a hand mixer to make it easier, but you can use a whisk with some extra elbow grease.
Add the diced pickles, chives, dill, ranch seasoning, black pepper, pickle juice, 2/3rds of toasted bread crumbs and zest in half a large lemon. Mix well, taste and adjust seasoning if needed.
Transfer to a serving dish or bowl. Garnish with the remaining panko, extra diced pickles, chives and dill. Serve with potato chips, crackers, pretzel thins, crostini, or raw veggies. Enjoy!!

Notes

If you don't have cream cheese, you can double the amount of sour cream.

A 1-ounce Ranch Seasoning Packet is about 3 tablespoons. If you are using a homemade mix, start with 2 tablespoons and season it to taste.

The dip can sit out at room temperature for up to 2 hours.

Store leftovers in an airtight container, in the fridge up to 4 days.

Prep Time: 10 Minutes
Cook Time: 5 Minutes