Description
This fried pickle dip is the ultimate appetizer for the dill pickle-lover! It's a creamy cream cheese and sour cream-based dip that combines fried pickle flavor, ranch dip, and fresh herbs!
Ingredients
Units
Scale
- 1-2 tablespoons butter
- 3/4 cup Panko bread crumbs
- 2 cups full-fat sour cream (16 ounces)
- 1 1/2 cups full-fat cream cheese spread (12 ounces, room temperature)
- 1 package ranch seasoning (1 ounce)
- 1/4 cup fresh dill - chopped
- 1 cup green onions (about 5 green onions) -chopped
- 2/3 cup fresh parsley - chopped
- 3 tablespoons pickle juice
- 1 cup finely diced high-quality dill pickles - plus 1/4 -1/2 more for garnish (1 16-ounce jar)
Instructions
- In a food processor or large blender, blend the sour cream, cream cheese, and ranch seasoning until smooth. Add in the dill, green onion, parsley, 1 cup of chopped pickles, and pickle juice, and blend until smooth again. Chill for 20-30 minutes to firm up the dip and let the flavors meld.
- Heat the butter in a large frying pan on medium heat. Once melted, add in the panko bread crumbs and cook until toasted and lightly browned. Set aside to cool.
- Fold in 2/3 of the bread crumbs into the dip. Serve the remainder on top of the dip with the remaining chopped pickles.
- Serve with potato chips and veggies.
Notes
* I used Hidden Valley Ranch Seasoning pack
If making ahead of time, add in the bread crumbs until right before serving.
This cam be made up to 3 days ahead of time.