Description
Indulge in the crispy, tangy goodness of Fried Pickle Ranch Dip, a crowd-pleasing appetizer perfect for any gathering. Creamy, flavorful, and easy to make, this dip is sure to be a hit!
Ingredients
Scale
For the Fried Pickles:
- 1 cup chopped dill pickles
- ½ cup all-purpose flour
- 1 egg
- 1 cup panko breadcrumbs
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 tablespoon olive oil (for toasting breadcrumbs)
For the Ranch Dip:
- 1 (8-ounce) block cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons ranch seasoning mix
- 1 tablespoon pickle juice
- Chopped fresh chives for garnish (optional)
Instructions
- Preheat and Toast Breadcrumbs: Preheat oven to 375°F (190°C). Spread panko breadcrumbs on a baking sheet, drizzle with olive oil, and bake for 7–9 minutes until golden and crispy. Let cool.
- Bread and Cook Pickles: Dredge chopped pickles in flour, dip in egg, coat in half of the toasted breadcrumbs. Air fry or bake at 400°F (200°C) for 5–7 minutes until crisp.
- Prepare Ranch Dip: In a bowl, mix cream cheese, sour cream, mayonnaise, ranch seasoning, and pickle juice. Fold in pickles and most of the breadcrumbs.
- Serve: Transfer dip to a bowl, top with reserved breadcrumbs and chives. Serve chilled with chips, pretzels, or veggies.
Notes
- For a shortcut, skip breading the pickles and just mix them straight into the dip.
- The toasted breadcrumbs alone provide a nice ‘fried’ flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook / Toasting
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
