Save A creamy, tangy dip inspired by the flavors of fried pickles, topped with crunchy panko and a hint of ranch seasoning. Perfect for parties and snacking.
This dip instantly became a hit in my circle. I whipped it up for a movie night, and everyone kept asking for the recipe—the crispy panko topping really makes all the difference.
Ingredients
- Cream cheese: 8 oz (225 g), softened
- Sour cream: 1 cup (240 g)
- Mayonnaise: 1/2 cup (120 g)
- Dill pickles: 1 cup (120 g), finely chopped
- Pickle brine: 2 tbsp
- Green onions: 1/4 cup (30 g), finely sliced
- Fresh dill: 1 tbsp, chopped (or 1 tsp dried dill)
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Ranch seasoning mix: 1 tsp (for dip) and 1/2 tsp (for panko topping)
- Black pepper: 1/2 tsp
- Smoked paprika: 1/4 tsp
- Panko breadcrumbs: 3/4 cup (45 g)
- Unsalted butter: 2 tbsp
- Salt: Pinch
Instructions
- Toast the panko:
- Preheat a medium skillet over medium heat. Add butter. Once melted, stir in panko breadcrumbs, ranch seasoning, and a pinch of salt. Toast, stirring often, until golden and crispy (about 4 to 5 minutes). Remove from heat and cool.
- Mix the dip base:
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
- Add flavorings:
- Add chopped pickles, pickle brine, green onions, dill, garlic powder, onion powder, ranch seasoning, black pepper, and smoked paprika. Mix well until fully incorporated.
- Transfer and top:
- Transfer the dip to a serving bowl. Just before serving, sprinkle the cooled crispy panko mixture evenly over the top.
- Serve:
- Serve with chips, pretzels, or fresh vegetables.
Save My kids love scooping this dip with fresh cucumbers at family barbecues. It's now their favorite veggie dip.
Required Tools
Mixing bowl, hand mixer or sturdy whisk, skillet, spatula, serving bowl
Allergen Information
Contains: Dairy (cream cheese, sour cream, butter), Eggs (mayonnaise), Gluten (panko breadcrumbs). Always check ingredient labels for hidden allergens, especially in ranch seasoning and mayonnaise.
Nutritional Information
Per serving: Calories 210, Total Fat 18 g, Carbohydrates 8 g, Protein 3 g
Save This fried pickle dip is always snapped up fast—make a double batch for your next event and watch it disappear!
Recipe FAQs
- → How do I make the panko topping crispy?
Toast the panko breadcrumbs in melted butter over medium heat, stirring frequently until they turn golden and crisp, about 4-5 minutes.
- → Can I substitute any ingredients for dietary preferences?
Yes, Greek yogurt can replace sour cream for a lighter texture, and hot sauce or cayenne pepper can add extra spice.
- → What types of pickles work best for this dip?
Dill pickles provide classic tanginess, but bread-and-butter pickles can add a sweeter twist to the flavor.
- → How long does this dip stay fresh?
Stored in an airtight container in the refrigerator, it keeps well for up to 3 days, though the topping may lose crispness.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses common vegetarian-friendly dairy and egg products.