Fried Pickle and Ranch Dip (with Crispy Onion Topping) Recipe

xRanch Fried Pickle Dip with Crispy Onion Topping

Fried Pickle and Ranch Dip (with Crispy Onion Topping) Recipe

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!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Keyword: pickles

Servings:

Calories: 63kcal

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

Serving: This dip goes great with fresh veggies, chips, pretzels, toasted French baguette, or crackers!

Swaps:

Try labneh, light sour cream, or plain Greek yogurt in place of the sour cream.

Experiment with any of your favorite types of pickles for different flavors!

Nutrition