Introduction

This easy fried pickle dip is a creamy, tangy appetizer that’s perfect for parties or casual snacking. With a crispy toasted breadcrumb topping and flavorful ranch seasoning, it pairs wonderfully with chips, pretzels, or fresh veggies.

A white bowl filled with a creamy white layer of dip, topped with small orange crumb pieces scattered evenly and bigger greenish-yellow crinkled chips arranged on top. In the center, there are diced light green pickles adding a fresh pop of color. The bowl sits on a green and white striped cloth with leafy patterns, resting on a white marbled surface. Around the bowl, golden-yellow ridged potato chips and golden pretzels are spread out casually. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Panko breadcrumbs
1 tablespoon butter
8 oz cream cheese, softened
1 cup sour cream
2 teaspoons pickle juice
1 oz Ranch seasoning mix (1 packet)
1 cup dill pickles, chopped

Instructions

Step 1: In a skillet over medium heat, melt the butter. Add the Panko breadcrumbs and stir continuously until they turn golden brown and are toasted. Remove from heat and set aside to cool.
Step 2: In a mixing bowl, combine the softened cream cheese, sour cream, pickle juice, and Ranch seasoning mix. Use an electric hand mixer to blend until smooth and creamy.
Step 3: Fold in the chopped dill pickles gently.
Step 4: Transfer the dip to a serving dish, sprinkle the toasted breadcrumbs evenly on top, and serve immediately with your choice of chips, pretzels, or vegetables.
Step 5: If you’re not serving right away, store the dip covered in the refrigerator without the breadcrumbs. Add the breadcrumbs just before serving to keep the topping crisp.

Tips & Variations

For extra zing, add a dash of hot sauce or a sprinkle of smoked paprika to the dip mixture.
Use crushed dill or spicy pickles to vary the flavor of the dip.
Try substituting sour cream with Greek yogurt for a tangier, thicker texture.
Prepare the dip a day in advance for deeper flavor and save time on party day.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Keep the toasted breadcrumbs separate and add them just before serving to maintain their crunch. Reheat the dip gently if desired, but it’s also delicious served cold or at room temperature.

How to Serve

A white bowl filled with three visible layers: the bottom layer is creamy white dip, the middle layer is covered with golden brown crushed crumbs, and the top layer has bright yellow and green pickle chips scattered around with small light green diced pickles piled in the center. The bowl sits on a green and white patterned cloth on a wooden surface. Around the bowl, there are golden wavy potato chips, yellow pickle slices, and small brown pretzels scattered loosely. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip vegan or dairy-free?

Yes! Substitute the cream cheese and sour cream with dairy-free alternatives like vegan cream cheese and plant-based yogurt. Make sure to check that the Ranch seasoning mix is also vegan or use a suitable homemade seasoning blend.

What can I use if I don’t have Panko breadcrumbs?

If you don’t have Panko, regular breadcrumbs or crushed crackers can work as a substitute. Toast them gently in butter until golden to replicate the crispy topping.