Description
Enjoy the crunchy goodness of Fried Pickle and Ranch Dip, a delightful appetizer that combines tangy pickles with a creamy ranch base, topped with buttery breadcrumbs. Perfect for parties or casual gatherings!
Ingredients
Units
Scale
Breadcrumb Topping:
- 1 tablespoon butter
- 1/2 cup unseasoned Panko Breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dip:
- 1 cup sour cream
- 8 ounces cream cheese, softened to room temperature
- 0.4 ounce packet Hidden Valley Ranch Dip Mix
- 2 tablespoons pickle juice from the jar
- 1 cup chopped dill pickles
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh chopped dill
- 1 garlic clove, minced
Instructions
- Prepare Pickles: Set the chopped pickles out on paper towels to drain excess liquid. Pat dry with a paper towel.
- Make Dip: In a bowl, blend sour cream, cream cheese, pickle juice, and Ranch mix. Add pickles, herbs, and garlic. Chill for 1-24 hours.
- Prepare Topping: Melt butter in a skillet, add breadcrumbs, toast until browned. Season with salt and pepper. Cool.
- Assemble: Top the dip with breadcrumbs, pickle slices, and fresh herbs. Serve with chips, crackers, or veggies.
Notes
- Once mixed, the dip keeps well in the fridge for up to 5 days.
- For best results, store breadcrumbs and dip separately to maintain the topping’s crispiness.
- Avoid freezing due to high dairy content.
Nutrition
- Serving Size: 1 serving (approximately 2 tablespoons)
- Calories: 128 kcal
- Sugar: 2g
- Sodium: 392mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.04g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 33mg
