Description
A creamy and crunchy dip that combines the flavors of fried pickles and ranch seasoning, perfect for any gathering.
Ingredients
Scale
- 2 tablespoons olive oil
- 180 millilitres panko breadcrumbs, divided (approximately 3/4 cup)
- 1/2 teaspoon salt
- 225 grams cream cheese, softened
- 240 millilitres sour cream (1 cup)
- 1 packet ranch seasoning (such as Hidden Valley)
- 1 cup dill pickles, chopped small, plus extra for garnish
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon pickle juice
- 1/4 teaspoon salt
- For Serving: Potato chips, toasted crostini, fresh vegetables, or pretzels
Instructions
- Begin by heating the olive oil in a medium skillet over medium heat. Once the oil is shimmering, add in 120 millilitres (1/2 cup) of panko breadcrumbs. Stir continuously for about 2–3 minutes or until the breadcrumbs turn a delightful golden brown. This step is vital, as it enhances the flavor and adds crunch to your dip. Once toasted, sprinkle in the salt, mix well, and set the breadcrumbs aside to cool.
- In a mixing bowl, take your softened cream cheese and beat it with a hand-held mixer for about a minute until smooth. This creates a nice creamy base. Gradually incorporate the sour cream, mixing thoroughly until the two are well blended. This creamy mixture is crucial for obtaining that velvety texture you want in a dip.
- Next, add the ranch seasoning, minced garlic, pickle juice, fresh dill, and chopped chives into the cream cheese mixture. Mix lightly, but don’t overdo it at this stage; you want to maintain some of the texture while ensuring all the flavors meld together beautifully.
- Chop your dill pickles into small pieces, and to prevent excess moisture from diluting your dip, place them on a paper towel and blot them dry. Using a spatula, gently fold the chopped pickles into the cream cheese mixture until evenly combined.
- Transfer the creamy mixture into a serving bowl, cover it tightly with plastic wrap, and refrigerate for at least 2 hours — or better yet, let it sit overnight. When ready to serve, take 60 millilitres (1/4 cup) of the reserved toasted breadcrumbs and stir them into the dip for added texture. Top the dip with the remaining breadcrumbs and garnish with additional chopped pickles and fresh dill for a beautiful presentation. Serve alongside your choice of potato chips, toasted crostini, fresh vegetables, or pretzels.
Notes
For the best flavor, let the dip chill overnight. The cooling time allows the seasonings to infuse throughout the dip.
- Prep Time: 25 minutes
- Cook Time: 2 hours (chilling time)
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: Varies based on the ranch seasoning used
- Protein: 3 g