Description

This Ranch Fried Pickle Dip is a creamy and tangy appetizer perfect for any gathering. Made with cream cheese, Greek yogurt, ranch seasoning, and chopped dill pickles, it combines the flavors of fried pickles into a delicious dip topped with crispy browned panko breadcrumbs. Ready in just over an hour, it’s easy to prepare ahead and serves with chips or crackers for a crowd-pleasing snack.

Ingredients

Scale

Dip Ingredients

8 ounce block cream cheese, softened (regular or 1/3 less fat)
1 cup Greek yogurt (or sour cream)
1 teaspoon Worcestershire sauce
1 tablespoon ranch seasoning
½ teaspoon garlic powder, divided
1 tablespoon fresh dill, chopped
1-2 tablespoon dill pickle juice
1 cup chopped dill pickles (homemade or store bought)
2 tablespoons chopped chives

Topping Ingredients

2 tablespoons butter
⅓ cup panko breadcrumbs

Serving

Potato chips, pita chips or crackers, for serving

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Instructions

Mix: Start by whipping the softened cream cheese using a hand mixer or stand mixer for about 30 seconds until it becomes light and airy. Then, add the Greek yogurt, Worcestershire sauce, ranch seasoning, and ¼ teaspoon of garlic powder. Mix with a spatula or hand mixer on low speed until smooth. Next, stir in the fresh dill, chopped chives, 1 tablespoon of dill pickle juice, and the chopped dill pickles. Taste the dip, and if it feels too thick, stir in the additional tablespoon of pickle juice to reach your desired consistency.
Rest: Cover the dip and refrigerate it for at least 1 hour to allow the flavors to meld. For best results, prepare the dip 24 hours in advance to enhance the flavor combination, making it perfect for making ahead of any event.
Topping: In a skillet over medium heat, melt the butter. Add the panko breadcrumbs and stir to evenly coat them in butter. Continue stirring frequently for about 3-5 minutes until the breadcrumbs turn a golden brown color. Season the toasted panko with the remaining ¼ teaspoon of garlic powder and a pinch of salt. Remove from heat and let the topping cool completely before using.
Serve: Before serving, remove the dip from the refrigerator at least 30 minutes early to bring it to room temperature. Once the panko topping is cool, sprinkle it generously over the dip. Serve immediately with your choice of potato chips, pita chips, or crackers, and enjoy this crispy, creamy ranch fried pickle dip.

Notes

This dip is inspired by fried pickles but is much quicker and easier to make, requiring no frying.
You can substitute Greek yogurt with sour cream based on preference.
Adjust the amount of dill pickle juice to achieve your preferred dip consistency.
Make the dip a day ahead for deeper flavor development.
Serve with your favorite chips or crackers for perfect dipping.

Nutrition

Serving Size: 2 tablespoons
Calories: 95
Sugar: 2 g
Sodium: 250 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 20 mg