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A creamy, tangy dip combining fried pickle flavor and ranch seasoning, topped with golden toasted panko breadcrumbs for a buttery crunch. Perfect for parties and gatherings.

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • 1 cup finely chopped dill pickles (well drained)
  • 1 (8-ounce) block full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 2 tablespoons pickle juice (from the pickle jar)
  • 1 (1-ounce) packet ranch seasoning
  • 3 large cloves fresh garlic, grated
  • 1 teaspoon onion powder
  • Kosher salt, to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon finely snipped fresh chives

Instructions

  1. Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and melt completely, swirling to coat the pan.
  2. Turn heat to medium and add ½ cup panko breadcrumbs. Stir to coat in butter and cook, stirring often, for about 5 minutes until golden brown and crisp. Remove from heat and let cool.
  3. Line a small bowl with paper towels. Place 1 cup finely chopped dill pickles on towels, cover with another towel, and press gently to soak up moisture. Set aside.
  4. In a large bowl, combine softened cream cheese, sour cream, pickle juice, ranch seasoning, grated garlic, onion powder, kosher salt to taste, and freshly ground black pepper.
  5. Mix using a hand or stand mixer starting on low speed for 30 seconds, then medium speed until smooth and creamy with no lumps.
  6. Turn off mixer and gently fold in drained chopped pickles, fresh dill, chives, and two-thirds of toasted panko breadcrumbs until evenly combined.
  7. Transfer dip to serving bowl, sprinkle remaining toasted breadcrumbs on top, and garnish with extra chopped pickles, dill, and chives if desired.
  8. Serve immediately with potato chips, pretzels, or fresh vegetable sticks to keep topping crispy.

Notes

For best results, ensure cream cheese is softened to avoid lumps., Drain chopped pickles well to keep dip thick and prevent watery texture., Use panko breadcrumbs for a crispy, buttery topping, not regular breadcrumbs., The dip can be made a day ahead, but add breadcrumb topping just before serving to maintain crunch., Store leftovers in airtight container in fridge up to 3-4 days; keep toasted breadcrumbs separately to retain crispness., Re-toast leftover breadcrumbs in oven or dry pan to crisp before adding to chilled dip., Freezing is not recommended as cream cheese and sour cream textures may degrade., Substitutions: use plain Greek yogurt instead of sour cream for a tangier, lighter dip; use reduced-fat cream cheese for fewer calories; add jalapeños or cooked bacon for extra flavor; swap dill pickles for sweeter varieties adjusting pickle juice accordingly.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer

Nutrition

  • Serving Size: 1 serving
  • Calories: 213 cal
  • Fat: 19 g
  • Carbohydrates: 8 g
  • Protein: 3 g