Fried Pickle Dip

Everything you love about fried pickles and ranch dressing, turned into a ridiculously tasty dip recipe.

Prep: 20

Cook: 10

Total: 30

Yield:8 servings

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.

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.