You’ll love this Fried Pickle and Ranch Dip with a base of cream cheese and sour cream mixed with pickles, ranch, panko, and dill.
This post is sponsored by Klarbrunn.
Fried Pickle and Ranch Dip
You will be the hit of any party or tailgate if you bring this Fried Pickle and Ranch Dip, I promise. It’s really that good.
Try serving this with toasted baguette slices, carrots, cucumber, pretzels, or thick wavy potato chips. All of them taste amazing paired with dip.
Butter: Butter adds tons of flavor, so I love using salted butter to toast the bread crumbs. You could use oil instead, but the flavor won’t be as rich.
Panko Bread Crumbs: Panko bread crumbs are light and crunchy, and they absorb the flavor of the butter so well.
Sour Cream: Full-fat sour cream makes half the base of this recipe. It keeps the dip creamy, while making it truly dippable. If the base was just cream cheese, it would be really hard to dip chips in it without the chips breaking.
Cream Cheese: Cream cheese spread (the kind sold in a tub, not a brick – this is different from the whipped cream cheese that’s also sold in a tub) is the perfect creamy flavorful base for this recipe. Let it come to room temperature before you make the dip, that way the ingredients will blend together really easily.
Spices: A combination of ranch seasoning, onion powder, garlic powder, salt, and pepper add tons of flavor to this dip. The ranch seasoning adds a great flavor base and a bit of that quintessential buttermilk flavor. I really recommend using fine sea salt (it’s less salty than table salt), and freshly cracked coarse black pepper (the flavor of the coarse grind holds in the dip much better). You could also add crushed red pepper flakes if you want to make it spicy.
Pickle Juice: It wouldn’t be a pickle dip without different layers of pickle flavor! Adding the pickle juice in while we’re blending the base with an electric hand mixer helps make sure the flavor is incorporated without risking the liquid causing the creamy base to separate.
Dill Pickles: It’s so important to use high quality dill pickles. You’ll really be able to taste the difference in this recipe. Also, be sure to chop them finely so that the dip is easy to scoop.
Finally, make sure to pat the diced pickles dry with a paper towel. I know that seems a little silly since we’re adding pickle juice, but the excess juice in the diced pickles will pool around the pickle pieces if you don’t pat them dry (which will make the dip watery).
Dill: Just a little bit of fresh diced dill adds a ton of flavor (add a little bit of color) to this dip. You can also add in a little diced green onion or chives if you’d like.
How To Make It
Start by toasting the bread crumbs in the melted butter until they’re golden brown. (See the recipe card below for the full printable instructions.)
Use an electric hand mixer to combine the sour cream and cream cheese.
Mix in the ranch seasoning, pickle juice, onion powder, garlic powder, salt, and pepper.
Dry off the chopped pickles with a paper towel, then add the pickles, the dill, and 2/3 of the bread crumbs to the dip.
Gently fold the dip together with a wooden spoon or a silicone spatula.
Top with the remaining bread crumbs, and serve with thick potato chips, sliced baguette, or a veggie platter. See the recipe card below for the full written instructions, including ingredient amounts and helpful tips, etc.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
If you like this recipe, be sure to check out all of our appetizers! Some reader favorites are:
- 2 Tablespoons butter
- 3/4 cup panko bread crumbs
- 1 1/2 cups full-fat sour cream (full-fat)
- 1 1/2 cups full-fat cream cheese spread (room temperature)
- 1 package ranch seasoning (1 ounce)
- 2 Tablespoons pickle juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly coarsely cracked black pepper
- 1 cup finely diced high quality dill pickles (plus more for garnish)
- 1 Tablespoon diced fresh dill (plus more for garnish)
- Start by toasting the panko breadcrumbs. Heat a large non-stick skillet over medium-high heat. Once hot, add the butter to the pan, swirl to melt and coat the pan. Once the butter is melted, add in the panko breadcrumbs. Turn the heat down to medium, and stir. Continue cooking, stirring occasionally, until the butter is absorbed and the breadcrumbs look toasted and golden brown. Remove the skillet from the heat.
- To a large bowl, add the sour cream, cream cheese, ranch seasoning, pickle juice, onion powder, garlic powder, salt, and pepper. Use an electric hand mixer to mix until the consistency is totally smooth.
- Pat the pickles dry with a paper towel to remove any excess moisture (this helps prevent the dip from getting watery).
- Gently stir in the diced dill pickles, the diced fresh dill, and 2/3 of the toasted panko bread crumbs.
- Garnish with the remaining panko bread crumbs, pickle, and dill.
- Serve with potato chips, a vegetable platter, pretzels, or toasted baguette slices.
Amount Per Serving: Calories: 196Total Fat: 16.1gCarbohydrates: 9.3gFiber: 0.3gSugar: 2.3gProtein: 3.5g
Nutrition information isn’t always accurate.
If you love fried pickles, you’re going to love this easy fried pickle dip! It’s even better than the Taste of the South dip that’s sold at Sam’s Club!