Fried Pickle Dip
This creamy and tangy Fried Pickle Dip combines sour cream, chopped pickles, and ranch seasoning for a delicious snack or appetizer.
Ingredients
For the Dip
- 2 cups sour cream Use full-fat sour cream for richer taste.
- 1 cup chopped pickles Dill pickles work best for the tangy flavor.
- 1.5 oz ranch seasoning One regular packet.
- 1/4 cup pickle juice Adjust to taste for more tang.
For the Topping
- 1 tbsp butter
- 1/2 cup panko breadcrumbs Toast until light golden for best crunch.
- Dill (optional) Add last for freshness.
Instructions
Preparation
- Melt butter in a large skillet over medium-low heat.
- Add panko and toast until golden brown, about 3-4 minutes.
- Reserve some panko and chopped pickles for topping.
- In a bowl, combine the remaining panko, chopped pickles, sour cream, ranch seasoning, and pickle juice, and stir to combine.
Serving
- If serving immediately, top with reserved chopped pickles, toasted panko, and dill.
- If serving later, store in an airtight container in the fridge without the toppings. When ready to serve, transfer to a serving bowl and add the reserved toppings.
Notes
Cool the dip before storing in an airtight container in the fridge for up to 3-4 days. Keep the toasted panko and extra pickles separate until serving.