All the flavors of salty, crispy fried pickles with ranch… in a dip! This fried pickle and ranch dip recipe knocks the store-bought tub out of the park, and you won’t believe how delicious it is! With crispy, buttery panko, ranch dressing mix, fresh herbs, and, of course, plenty of pickles, you HAVE to add this to your tailgating, potluck, and party rotation!
🥒 What Makes This Recipe So Good
- If you like fried pickles then you will LOVE every pickle-y bite of this incredible fried pickle and ranch dip. It starts with a creamy, tangy base of cream cheese, sour cream, and ranch seasoning. Add a bunch of quality dill pickles, a little dill pickles juice, and some fresh dill, plus buttery toasted breadcrumbs for that “fried” taste and texture. Wrap things up with fresh garlic, onion powder, and fresh chives. Before you know it, you’ve got an unbelievable, creamy dip that’s begging to be part of your next get-together.
- Fried pickle dip is like, 2% more difficult to make than pickle dip. So basically, it’s super easy. There’s a tiny bit of cooking involved, but it’s nothing more than melting some butter and then sautéing the breadcrumbs in it. After that, it’s all a matter of mixing everything together.
- You don’t need anything special to go with it. I tried a few different vessel options, but honestly, plain potato chips with ridges were my favorite! Pretzels, fresh veggies, crostini, pita chips – use anything you like!
👩🏼🍳 Chef’s Tips
- Make sure your cream cheese is totally softened before you try to us it in your fried pickle dip. Trust me. Cold cream cheese is a total pain to mix up, and so hard to make smooth. Let it sit out at room temperature for 30 minutes or so before you start, though, and you won’t have any trouble with it. You can also use an 8-ounce container of cream cheese instead of the block, but you’ll still want to let it come to room temp first.
- Once you chop the dill pickles, spread them out on some paper towels, or line a bowl with paper towels then put the pickles in the bowl. Cover the pickles with paper towels, too. The paper towels will absorb any excess moisture from the pickles, which is important if you don’t want a runny or watery fried pickle dip.
- Use panko instead of regular breadcrumbs – it really makes a difference! Regular breadcrumbs won’t crisp up as much as the panko, and won’t have as rich a flavor. The buttery pan-fried panko will really give your dip the taste and texture of that breading on fried pickles.
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For the "Fried" Breadcrumbs
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
For the Pickle Dip
- 1 cup finely chopped dill pickles see Notes
- 1 8-ounce block full-fat cream cheese at room temperature
- 1 cup full-fat sour cream
- 2 tablespoons pickle juice from jar of pickles
- 1 1-ounce packet ranch seasoning
- 3 large cloves fresh garlic grated
- 1 teaspoon onion powder
- kosher salt to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely snipped fresh chives see Notes
Garnish Suggestions (All Optional)
- finely chopped dill pickles
- chopped fresh dill
- finely snipped fresh chives
Serving Suggestions (All Optional)
- potato chips original or pickle flavored
- fresh vegetables
- pretzel sticks
- Large skillet
- Large wooden spoon
- Small bowl
- Paper towels
- large mixing bowl
- Hand mixer or stand mixer
- large silicone spatula
- serving bowl
To "Fry" the Breadcrumbs
- Place large skillet on stovetop over medium-high heat. When skillet is warm, add 2 tablespoons unsalted butter and continue heating pan until butter is melted. Swirl and tilt pan occasionally to distribute butter across entire surface.
- Once butter has melted, reduce heat under skillet to medium and add ½ cup panko breadcrumbs. Stir to incorporate breadcrumbs into melted butter, then cook, stirring often, 5 minutes or until breadcrumbs have fully absorbed butter and developed rich, golden-brown color.
- When breadcrumbs are crisp and golden-brown, remove skillet from heat and set aside.
For the Fried Pickle Dip
- Line small bowl with paper towels. Place 1 cup finely chopped dill pickles in bowl on top of paper towels, then cover pickles and press gently. Set bowl aside to let paper towels absorb excess moisture.
- Add 1 8-ounce block full-fat cream cheese, 1 cup full-fat sour cream, 2 tablespoons pickle juice, 1 1-ounce packet ranch seasoning, 3 large cloves fresh garlic, 1 teaspoon onion powder, kosher salt, and ¼ teaspoon freshly ground black pepper to large mixing bowl.
- Use hand mixer or stand mixer on low speed to mix ingredients together 30 seconds, then gradually increase speed to medium and mix until dip is completely smooth.
- Once smooth, remove mixer and set aside. Add chopped dill pickles, 1 tablespoon chopped fresh dill, 1 tablespoon finely snipped fresh chives, and two-thirds of breadcrumbs to cream cheese mixture. Gently fold ingredients into cream cheese mixture until fully incorporated.
- Transfer fried pickle dip to serving bowl. Top dip with remaining one-third of breadcrumbs, and garnish with additional finely chopped dill pickles, chopped fresh dill, and/or finely snipped fresh chives if desired. Serve immediately with potato chips, fresh vegetables, pretzel sticks, or dipping vessels of choice.
- Dill Pickles: Since the pickles are so prominent in this dip, be sure to use really quality ones! After chopping the pickles, use paper towels to absorb any excess moisture before adding them to the dip. That’ll keep the dip from becoming watery.
- Chives: For “finely snipped” chives, just hold a small bunch of chives together and use kitchen scissors to snip very small pieces off the end of the bundle.
- Make it Gluten Free: Use gluten-free breadcrumbs instead of panko, and make sure none of your other ingredients contain gluten.
- Make it Dairy Free: Use dairy-free butter, cream cheese, and sour cream.
- Leftovers: Refrigerate any leftover pickle dip in an airtight container up to 3 days.
- Make-Ahead Option: Prepare the dip, without the breadcrumbs and garnishes, up to 3 days in advance. Refrigerate the dip in an airtight container until ready to serve. 30 minutes before serving, remove the dip from the fridge and let it come to room temperature. While it softens, fry the breadcrumbs, then let them cool completely. Fold two-thirds of the cooled breadcrumbs into the pickle dip, then top the dip with the remaining breadcrumbs and garnishes. Serve with desired vessels.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.