Tangy Fried Pickles Ranch Dip

Fried pickles are crispy, tangy, and perfect for snacking. Paired with a creamy ranch dip, they make a crowd-pleasing appetizer for any occasion.

Course Side Dish, Sides

Cuisine American, International

Keyword cream cheese, crunchy, dill, dill pickle, dipping sauce, fresh dill, fried pickle, fry, pickle juice, ranch dip, ranch seasoning, seasoning, sour cream, taste of the south

Prep Time 10

Cook Time 20

Servings Servings

Calories 282kcal

Author Zuzana Paar

Equipment

Ingredients

1 Tablespoon Butter
2 Cups Dill Pickles Chopped
2 Cups Sour Cream
2 Tablespoons Ranch Seasoning
1/2 Cup Breadcrumbs

US Customary - Metric

Instructions

Collect all dip ingredients and allow the sour cream to soften slightly, then preheat the oven to 400°Fahrenheit (200°Celsius).
Toast breadcrumbs in melted butter over medium heat until golden and crisp, then set aside.
Mix sour cream, chopped dill pickles, and seasonings in a bowl until smooth and evenly blended.
Spread the mixture into a baking dish and top with the toasted breadcrumbs (and cheese if using).
Bake for 20 minutes until bubbly and browned on top, then serve warm with crackers or veggies.

Video

Notes

Pick the right pickles: Use dill pickles for a tangy, classic flavor that balances well with the crispy coating. Avoid sweet pickles, as they can make the dip taste too sugary.
Improve your ranch dip: Add a pinch of garlic powder, smoked paprika, or a squeeze of lemon juice to the ranch. These small tweaks make the dip more flavorful and exciting.
Serve immediately: This dip tastes best hot and fresh out of the oven. If they sit too long, the coating can soften and lose its crispiness.

Nutrition