This fried pickle and ranch dip tastes like your favorite bar appetizer, but in silky and scoop-able dip form! It’s cool, tangy, and extra crunchy on top, thanks to crispy fried onions!
JUMP TO RECIPECalling all pickle lovers! This dill pickle dip takes all the tasty flavors of a fried pickle to the next level in the form of a creamy dip with toasted breadcrumbs and crushed fried onions in the topping, as well as some folded in the dip for crunch!
This dip is ready in about 20 minutes, and makes a great zesty companion to your favorite chips or pretzels for the perfect party or game day snack!
Table of Contents
- Why this Fried Pickle and Ranch Dip Works
- Ingredients
- Don't-Skip Tools
- Step-by-Step Instructions
- Substitutions and Additions
- What to serve with the dip
- Storing and make ahead
- FAQ (Frequently Asked Questions)
- More great party dip recipes
Why this Fried Pickle and Ranch Dip Works
Flavor packed. With plenty of seasoning, crunchy chopped pickles, and a little hot sauce for some kick, this dip is a total flavor-bomb!
Double the crunch. My recipe uses both crushed French fried onions (not just for Thanksgiving casseroles), as well as butter-toasted panko breadcrumbs for a superior crunch bursting with flavor!
Easy to make. With the help of your trusty hand mixer or stand mixer, this easy show-stopping party dip is ready in under 20 minutes!
Ingredients
This Ranch Fried Pickle Dip with Crispy Onion Topping is a breeze to make, with simple ingredients. Here's what you'll need to make it:
- Seasoned Panko bread crumbs. I like to use seasoned bread crumbs here for an extra layer of flavor.
- Crispy French Fried Onions, crushed. These add a great flavor and texture to the toasted breadcrumbs. You'll gently crush these, then stir them into the hot, butter toasted panko.
- Salted butter, for toasting the breadcrumbs.
- Sour cream (full fat preferred).
- A block of cream cheese, softened to room temperature. For speedy softening, cut the cold cream cheese into small cubes and leave out on a plate on the counter (this will take roughly 30 minutes).
- Ranch seasoning. You can use your favorite ranch seasoning, or a packet of Hidden Valley Ranch dip mix / seasoning.
- Dill pickle brine, from a jar of pickles. This helps loosen the dip, as well as adds a bit of tang, an reinforces the pickle flavor!
- Worcestershire sauce. I prefer Lea and Perrins. This adds a little extra umami flavor to the dip!
- Hot sauce, such as Crystal. This adds a bit of heat, and some warm depth of flavor! You want a simple, Louisiana style hot sauce, not a buffalo sauce (which will make this have too much of a buffalo chicken dip flavor, which can overpower the dip).
- Dill pickles, finely chopped and patted dry with paper towels. Drying the chopped pickles well on paper towels before folding into the dip helps keep the dip thick, luxurious and creamy, instead of runny.
- Fresh crushed garlic cloves.
- Fresh dill and fresh chives, for a burst of herby flavor.
Don't-Skip Tools
| An Electric Mixer | Use an electric hand mixer or stand mixer, for easily blending the dip. |
| Paper Towels | For drying the chopped pickles well before folding into the dip. This keeps the dip from getting too wet. |
| A Sharp Knife and Cutting Board | For prepping the pickles and herbs. |
| A Garlic Press | So your super-fine garlic melds perfectly into the dip, with no harsh chunks. |
Step-by-Step Instructions
This Fried Pickle Ranch Dip comes together quickly and easily with a few simple steps! Here's a step by step visual guide with cues on how to make it:
Substitutions and Additions
| Pickles | This recipe calls for dill pickles (my vote is always Claussen), but you can use any of your favorite pickles cut into small pieces, such as bread and butter pickles, spicy dill pickles, fresh pickles from your local deli, or horseradish pickles! Dill pickle relish also works in a pinch! |
| Sour Cream | Swap the creamy sour cream for plain greek yogurt or labneh. |
| Crunchy Element | No crispy fried onions? Swap them for extra panko, and toast along with the remaining panko. Skip the plain breadcrumbs for this recipe, since they won't retain their crunch. |
Fried Pickle and Ranch Dip (with Crispy Onion Topping) Recipe
Equipment
- hand mixer or stand mixer
- paper towels
Ingredients
- ¼ cup canned French fried onions, crushed
- ½ cup seasoned Panko bread crumbs
- 2 tablespoon salted butter
- 1 cup sour cream (full fat preferred)
- 1 8 oz block of cream cheese, softened to room temperature
- 2 tablespoon ranch seasoning (or one 1 oz packet)
- 2 tablespoon dill pickle brine (from jar of pickles)
- 1 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce, such as Crystal
- 2 cups dill pickles, finely chopped and patted dry with paper towels
- 3 garlic cloves, crushed or pressed
- 1 tablespoon minced fresh dill
- 2 tsbp thinly sliced fresh chives
- salt and pepper, to taste
Instructions
- Add French fried onions to a zip-top bag, and crush, using your hands, or a rolling pin, unit, fine crumbs form. Set aside. 2. Finely chop pickles and transfer to a paper towel lined plate. Cover with additional towels and pat dry to remove most of the moisture. Set aside. 3. Melt butter over medium heat in a medium nonstick frying pan. 4. Add panko breadcrumbs to the pan and toast, stirring occasionally to incorporate with the melted butter, until well browned, 2-3 minutes. 5. Once golden brown. transfer to a bowl, toss with crushed French fried onions, and allow to cool. 6. Add softened cream cheese and sour cream to a large bowl and blend until smooth and homogenous, about 2 minutes. (May also use a stand mixer on medium speed). 7. Add Worcestershire sauce, ranch seasoning, hot sauce, crushed garlic, chopped dill, thinly sliced chives, and pickle brine and blend with mixer until well incorporated (about 30 seconds). 8. Using a spatula, fold in dried chopped pickles and ½ of the crunchy topping (reserve the rest for topping the dip). Taste, and add salt and pepper if needed. 9. Transfer the dip to a serving bowl, and top with even layer of remaining breadcrumb topping. 10. Garnish with additional chopped pickles and dill, if desired, and serve!
Notes
Nutrition
What to serve with the dip
| Chips | I love ripple cut potato chips, kettle chips, pita chips, or tortilla chips for dipping. You want a sturdy chip so it can hold up to the dreamy dip! |
| Veggies | Carrot sticks or chips, celery, thinly sliced radish, cucumber slices, or thinly sliced bell peppers are all great options for dipping! |
| Bread | Some great baguette slices or crostini are also great for dipping into the creamy dip! |
Storing and make ahead
This dip tastes best if served right away to preserve the crispiness of the topping.
Make ahead. If you want to make this dip ahead of time, you could make the base of the dip up to 2 days ahead, then prepare the crispy topping and fold half in before topping and serving.
FAQ (Frequently Asked Questions)
Can I make fried pickle and ranch dip ahead of time?
Sure can! See my Make Ahead directions!
How do I keep my fried pickle and ranch dip from getting too watery?
To keep your dip from getting too watery, be sure to thoroughly dry your chopped pickles before folding into the dip, and assemble with the crunchy fold in and toppings just before serving.
What are some good things to serve with fried pickle and ranch dip?
I love to serve this dip with chips (like ripple cut), pretzels, fresh cut veggies like carrots, celery, cucumber and radish, or with crackers or toasted baguette!
More great party dip recipes
Try my Tex-Mex inspired (and super simple) Layered Creamy Salsa and Cream Cheese Dip Recipe.
Make my addictive Hot and Cheesy French Onion Soup Dip!
Whip up my 5 minute classic Sour Cream and Chive Dip.
Try my take on street corn: Baked Elote Dip.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
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