Description
A creamy and tangy Fried Pickle Dip featuring a blend of sour cream, cream cheese, and dill pickles with a crispy toasted Panko topping. Perfect for serving with chips or fresh vegetables as a flavorful appetizer or snack.
Ingredients
Scale
For the Topping
- ½ cup Panko bread crumbs
- 1 tablespoon butter
For the Dip
- 2 cups sour cream
- 4 oz cream cheese, softened
- 1 packet ranch seasoning (about 1 oz or 2 tablespoons)
- 1 tablespoon lemon juice
- 3 tablespoons dill pickle juice
- 1.5 cups dill pickles, chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- Salt and pepper to taste
- Hot sauce (optional, to taste)
Instructions
- Toast Panko Bread Crumbs: Melt 1 tablespoon of butter in a frying pan over medium-high heat. Add Panko bread crumbs and toast, stirring frequently, for about 2 minutes until they turn crisp and golden brown. Remove from heat and transfer to a small bowl to cool.
- Prepare the Dip Base: In a mixing bowl, combine 2 cups sour cream, 4 oz softened cream cheese, ranch seasoning packet, 3 tablespoons dill pickle juice, 1 tablespoon lemon juice, and a few drops of hot sauce if using. Use an electric hand mixer to blend until smooth and well combined.
- Add Flavorings: Stir in 1.5 cups chopped dill pickles, crushed garlic cloves, minced fresh chives, and minced fresh dill. Mix well to integrate all ingredients evenly.
- Season to Taste: Taste the dip and adjust seasoning by adding salt, pepper, or additional hot sauce according to your preference.
- Assemble the Dip: Spoon half of the dip mixture into a serving dish, then sprinkle half of the toasted Panko bread crumbs evenly on top. Repeat by spooning the remaining dip mixture over the crumbs and topping with the rest of the toasted crumbs.
- Serve: Serve the Fried Pickle Dip immediately with potato chips, pita chips, or fresh vegetables for dipping and enjoy!
Notes
- For a crispier topping, ensure the Panko crumbs are toasted until golden brown but not burnt.
- The dip can be prepared a few hours in advance and refrigerated; add the crispy crumbs just before serving to maintain texture.
- Use gluten-free Panko bread crumbs to make this recipe gluten free.
- Adjust the amount of pickle juice and lemon juice to balance tanginess to your liking.
- For extra heat, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Adding a little finely shredded cheddar cheese to the mix can give a richer taste variation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
