Turn your favorite fried pickles recipe into an amazing Fried Pickle Dip that takes minutes to whip up! This dip is loaded with cream cheese, sour cream, ranch seasoning and it is absolute perfection! Serve with potato chips!
Crispy, crunchy, creamy, cool and dill pickle flavor dip!
That’s what I’m talkin’ about!
This fried pickle dip is the stuff my dreams are made of!
It reminds me of the French onion dip that came in a green tub that I gobbled up with ridged potato chips as a child – only in pickle flavor, and I’m not mad at that.
Creamy, cool whipped cream cheese, Greek yogurt (or sour cream) with homemade refrigerator dill pickles, a splash of pickle juice, fresh chives, fresh dill, and of course a sprinkling of garlic powder. Top it all off with golden brown panko breadcrumbs that we tried off in a little butter and voila!
Serve it up with potato chips, crackers, pretzel chips, or my homemade pita chips. It’s one of the easiest dips I’ve ever made and it’s going to be THE snack or APPETIZER for the summertime!
Ingredients for ranch fried pickle dip
- Cream Cheese: Feel free to use regular cream cheese of ⅓ less fat. I find that if I make this dip with sour cream, I like to use less fat cream cheese. With Greek yogurt, I prefer regular cream cheese. However, feel free to play around with this as you please.
- Plain Greek yogurt: I like to use Greek yogurt for this recipe as I think it plays beautifully with the regular cream cheese. Feel free to swap this for sour cream if you prefer.
- Worcestershire Sauce: we’ll add just a dash to bring umami to this recipe. Worcestershire contains plenty of salt along with the ranch seasoning so you shouldn’t need to season the dip.
- Ranch Seasoning: this is the stuff that comes in a sachet that you use to make ranch dip or ranch dressing with. You’ll need a tablespoon for this recipe.
- Garlic Powder: a ½ teaspoon garlic powder just bumps up the flavor of the ranch seasoning. Feel free to swap this for ½ teaspoon onion powder if you aren’t a fan of garlic.
- Fresh Herbs: I use fresh dill and fresh chives for this recipe. Both of these ingredients work with pickles and the ranch seasoning beautifully.
- Dill Pickle Juice: This is the stuff that pickles will come packed in. You’ll start with a tablespoon and adjust with more if the dip is quite thick. I typically only need a tablespoon.
- Dill Pickles: I like to use my homemade refrigerator pickles for this recipe but any brand of pickles you like to eat with work in this fried pickle dip. See how I turn cucumber into refrigerator pickles!
- Butter: You’ll need a couple tablespoons of butter to cook the panko breadcrumbs in. Butter toasted breadcrumbs are one of my favorite ingredients to make for bowls, like this one!
- Panko breadcrumbs: panko works best for this recipe. I don’t suggest using fine breadcrumbs (such as the Italian variety.) I use ⅓ cup panko for this recipe, but you could certainly up the butter and panko a little bit if you want more toasty pieces on top!
Tips for success! Bought ranch seasoning and looking for other ways to use it? Try my Parmesan Garlic Ranch Seasoned Pretzels, 5-Ingredient Pepperoncini Chicken, Irresistible Instant Pot Beef Stew, and Sour Cream Chive Potato Salad.
How to make dill pickle dip
- Give it a whip! Make sure to wipe the pickles on a paper towel to reduce the amount of liquid that gets into the dip. Then dice or chop the dill pickles. Set them aside for now, we’ll add them to the dip later. Add the cream cheese to a medium bowl. Using an electric hand mixer, whip the cream cheese until it’s light and fluffy, about 30 seconds. Then add the Greek yogurt, Worcestershire sauce, ranch seasoning, and half of the garlic powder. Mix on low speed until *just* combined. You don’t want to over mix, otherwise, you run the risk of thinning out the dip too much. Fold in the chopped chives, fresh dill, pickle juice and chopped dill pickles. Taste and adjust the dip with more pickle juice if it’s too thick.
- Let it rest, it’s for the best. Once the dip comes together, cover the bowl (or transfer to an airtight container) and refrigerate it for at least 1 hour. If you can make this 24 hours ahead of serving that’s even better!
- Toast the breadcrumbs: Heat a small skillet over medium heat and melt the butter. Once melted, add the panko and stir to coat all the breadcrumbs in butter evenly. Continue to cook and stir the breadcrumbs frequently so that they all brown evenly. Sprinkle with the remaining ¼ teaspoon garlic powder. This is to sure that the panko also has tons of flavor! Remove the panko from the pan and let them cool completely before you garnish the dip.
- Serve it up! You want to be sure to remove the dip from the fridge at least 30 minutes before serving. This is so that the dip has the best flavor. Pop the fried pickle dip into your favorite serving bowl and top with toasted panko. You can also sprinkle with more chopped chives or fresh dill if you’d like before serving with your favorite potato chips or pita chips.
FAQs about this recipe
Typically people dip fried pickles into ranch dressing! Which is why we add ranch dressing to this fried pickle dip – it’s like fried pickles in dip form.
Nope! If you’re serving this with potato chips, you can skip the panko if you want to! I would just up the amount of garlic powder in the dip to ½ teaspoon though, since you won’t have the toasted panko on top.
If you like this recipe, you might also like:
- Caramelized Onion Dip
- Baked Garlic Bread Dip
- Whipped Feta Dip
- Pickle-Brined Crispy Chicken Sandwich
- Pickled Beets Salad with Citrus Vinaigrette
Ranch Fried Pickle Dip
Turn your favorite fried pickles recipe into an amazing Fried Pickle Dip that takes minutes to whip up! This dip is loaded with cream cheese, sour cream, ranch seasoning and it is absolute perfection! Serve with potato chips!
Ingredients
- 8 ounce block cream cheese, softened (regular or 1/3 less fat)
- 1 cup Greek yogurt (or sour cream)
- 1 teaspoon Worcestershire sauce (see notes)
- 1 tablespoon ranch seasoning
- ½ teaspoon garlic powder, divided
- 1 tablespoon fresh dill, chopped
- 1-2 tablespoon dill pickle juice
- 1 cup chopped dill pickles
- 2 tablespoons chopped chives
- 2 tablespoons butter
- ⅓ cup panko breadcrumbs
- Potato chips, pita chips or crackers, for serving
Instructions
- MIX: Start by whipping the cream cheese using a hand mixer or stand mixer for 30 seconds. Once light and airy, add the greek yogurt, Worcestershire, ranch seasoning, and ¼ teaspoon garlic powder with a spatula or with a hand mixer set to low speed. Once smooth, stir in the dill and chopped chives, 1 tbsp pickle juice, and dill pickles. Taste and if the dip is still thick, stir in another tablespoon of dill pickle juice.
- REST: Allow the dip to rest for a minimum of 1 hour, covered in the refrigerator before serving so that the flavors have a chance to blend. Making it 24 hours in advance is even better, so this is perfect to make ahead!
- TOPPING: Melt the butter in a skillet over medium heat. Add the panko and toss to coat evenly in the butter. Stir the panko frequently until golden brown, about 3-5 minutes. Season with the remaining ¼ teaspoon of garlic powder and a pinch of salt. Allow the breadcrumbs to cool completely before topping the tip.
- SERVE: Remove the dip at least 30 m invites before serving. Once the breadcrumbs are cool, top the dip with the crumbs and serve warm with butter crackers, potato chips or pita chips and ENJOY!
Notes
- Worchestersire sauce: vegetarian friends, you'll need to swap this with a vegearian-friendly version or you can skip this ingredient if you prefer!
- Pickle juice: I find when I make this with Greek yogurt, I need 1 tbsp of pickle juice, but with sour cream, it's closer to 2 tbsps.
Recommended Products
Nutrition Information:
Yield:
16Serving Size:
approx. 2 tbspAmount Per Serving: Calories: 95Total Fat: 7gCarbohydrates: 5gProtein: 3g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.