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!
This addictive, dippable snack, is a combination of tangy cream cheese, creamy sour cream, buttery panko crumbs, ranch seasoning, dill pickles, lemon zest and a ton of fresh herbs.
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Why You Will Love This Fried Pickle Ranch Dip
- So quick and easy to make. It comes together in just 15 minutes!
- Tons of Flavor. A combination of fragrant fresh herbs, lemon zest, ranch seasoning and dill pickles come together in a flavor explosion.
- A crowd favorite. I've made this dip a dozen times for various gatherings and it's always a hit! Even friends of mine who say that they hate pickles, love this dip. Give it a try at your next party, potluck or game day!
Ingredient Notes
Here are some notes about all the ingredients used in this Dill Pickle Dip. Quantities and full instructions are in the recipe card below!
- Full-Fat Cream Cheese - You can use regular cream cheese block or whipped cream cheese.
- Full-Fat Sour Cream - Adds creaminess and a bit of tang.
- Dill Pickles + Pickle Juice - The star of the show! Diced pickles add a nice crunch and a bit of pickle juice adds flavor and thins the dip out a bit.
- Ranch Seasoning - You can use store bought or a homemade mix.
- Fresh Dill + Fresh Chives - The fresh herbs really elevate this dip, so don't skip on this.
- Lemon Zest - Adds a pop of brightness.
- Black Pepper - For flavor.
- Panko Breadcrumbs + Butter - Panko and butter are toasted in a pan until crispy. This will mimic the coating of fried pickles.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Fried Pickle Dip! Please find detailed instructions in the recipe card at the end of this post!
Tip! Before we start, make sure your block of cream cheese is softened to room temperature. You can speed things up by cutting it into small cubes. *If you you are using whipped cream cheese, there is no need to do this!
Step 1. Toast the Panko - Over medium-low heat, melt butter in a pan. Then add panko.
Step 2. Stirring constantly, toast the bread crumbs until golden brown, about 3 to 4 minutes. Transfer to a bowl and allow to cool.
Step 3. Make the Dip - In a large bowl, whip together softened cream cheese and sour cream until smooth. I used an electric hand mixer to make it easier, but you can use a whisk with some extra elbow grease. 😉
*If you are using whipped cream cheese, there is no need to use an electric mixer.
Step 4. Add diced pickles, chives, dill, ranch seasoning, black pepper, lemon zest, pickle juice, and toasted breadcrumbs (reserving some for garnish).
Tip! If you plan on making this dip ahead, stir in the toasted panko right before serving. It will lose it's crunch as it sits.
Step 5. Mix everything together until well combined. Transfer the dip into a serving dish and garnish with more toasted breadcrumbs, dill, chives and diced pickles. Serve with wavy potato chips, pita chips, crackers or raw veggies and enjoy!
Substitutions
- For the Cream Cheese - You can use cream cheese block or whipped cream cheese. If you don't have cream cheese, you can just double up on the amount of sour cream.
- For the Sour Cream - You can easily substitute for full-fat plain Greek yogurt or labneh (Middle Eastern yogurt) for extra protein.
- For the Panko Bread Crumbs - If you're unable to find panko (Japanese bread crumbs), you could use crushed Ritz crackers, potato chips or Cheez-it crackers instead. Regular breadcrumbs may be too fine and won't be as crispy. Alternatively, you can also omit it completely.
- For the Pickle Juice - You can use fresh lemon juice instead. Start with 1 to 2 teaspoons and work your way up.
Variation
- Make it Spicy - You can add some fresh or pickled jalapeños for a spicy kick. Cayenne pepper and your favorite hot sauce are also good options. Hidden Valley also makes a spicy ranch seasoning packet that you can try.
- Add Bacon - Add even more flavor with crispy bacon.
- Make it Cheesy - You can add some shredded cheddar cheese or pepper jack.
Storage
- Store in an airtight container in the fridge for up to 4 days. The dip will firm up as it chills, give it a good stir before serving. You can also add a bit more sour cream or pickle juice to soften it. Adjust seasoning if needed.
Expert Tips
Make sure your block of cream cheese is softened to room temperature. Makes it easier to combine everything. You can speed things up by cutting it into small cubes.
Use full fat cream cheese and full fat sour cream. This will ensure the best flavor.
If you are making this ahead, stir in and garnish with crispy panko right before serving. The bread crumbs will soften as it sits.
Don't skip the fresh herbs and lemon zest. All these fresh ingredients really elevates the dip.
FAQ
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.
You're right, this dip is not fried at all! The toasted bread crumbs mimic the coating of fried pickles.
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.
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.
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📖 Recipe
Fried Pickle Dip
INGREDIENTS
- 1 Cup Panko Breadcrumbs
- 2 Tablespoons Butter
- 8 Ounces (227g) Full-Fat Cream Cheese
- 1 Cup (227g) Full-Fat Sour Cream
- 1 to 1 ¼ Cup Dill Pickles finely diced
- 1 Oz Packet Ranch Seasoning
- 2 Tablespoons Pickle Juice
- 2 Tablespoons Fresh Dill roughly chopped
- 1 ½ Tablespoons Fresh Chives finely chopped
- Zest of Half a Lemon
- ¼ Teaspoon Black Pepper
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. It should take about 3 to 4 minutes. Transfer to a bowl and let it cool down.2 Tablespoons Butter1 Cup Panko Breadcrumbs
- Prep the ingredients - Finely dice the dill pickles (pat it with paper towels to eliminate excess moisture), roughly chop the dill and finely chop the chives.1 to 1 ¼ Cup Dill Pickles2 Tablespoons Fresh Dill1 ½ Tablespoons Fresh Chives
- 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. 8 Ounces (227g) Full-Fat Cream Cheese 1 Cup (227g) Full-Fat Sour Cream
- Add the diced pickles, chives, dill, ranch seasoning, black pepper, pickle juice, ⅔rds of toasted bread crumbs and zest in half a large lemon. Mix well, taste and adjust seasoning if needed. 1 Oz Packet Ranch Seasoning¼ Teaspoon Black Pepper2 Tablespoons Pickle Juice
- 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
5posts says
This was BIG hit at our Pickeball party. Everyone loved it!!!
Lisa Flinn says
Yay, how fun! So happy to hear everyone loved it! Thank you for trying the recipe and for your awesome review! 😊