Fried Pickle Dip
A quick and playful appetizer that combines creamy ranch and sour cream with tangy pickles and crunchy toasted panko, perfect for game day or casual snacking.
Ingredients
For the dip
- 1 tbsp butter (unsalted or salted) For toasting the panko
- 1/2 cup panko breadcrumbs For texture
- 1 cup chopped pickles (dill or bread-and-butter) Choose depending on sweetness preference
- 2 cups sour cream For the creamy base
- 1 packet ranch seasoning (1.5-ounce) For flavor
- 1/4 cup pickle juice From the pickle jar
- Dill (optional, for garnish) Add if desired
Instructions
Preparation
- Melt the butter in a large skillet over medium-low heat and swirl to coat the pan.
- Add the panko and stir continuously until the crumbs are evenly toasted and golden, about 3-4 minutes. Watch closely to prevent burning.
- Remove most of the toasted panko to a small bowl and set aside, leaving about 2 tablespoons in the skillet.
- Chop the pickles and reserve a small handful for topping.
- In a mixing bowl, combine the sour cream, ranch seasoning, pickle juice, chopped pickles, and the remaining toasted panko. Stir until evenly incorporated.
- Taste and adjust with more pickle juice for tang or a pinch of sugar if needed.
Serving
- Transfer the dip to a serving bowl and top with reserved chopped pickles, remaining toasted panko, and dill if using.
Storage
- Refrigerate leftovers in an airtight container within 2 hours of serving, for up to 3-4 days.
- Stir in a tablespoon of pickle juice or yogurt to refresh the dip after refrigeration.
Notes
To keep the panko crispy, add toppings right before serving. For variations, try spicy dill or turkey bacon & cheddar.