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–+ servings
Sarah

Fried Pickle Ranch Dip (No-Cook or Baked)

Tangy dill-pickle ranch dip with creamy base and buttery 'fried' panko crunch. Serve cold in 15 minutes or bake for a warm, bubbly version. Perfect for parties, boards, and vegetarian snacking.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • ⅓ cup mayonnaise
  • 1–3 Tbsp dill pickle juice, to taste
  • 1 cup finely chopped dill pickles (plus extra for topping)
  • 1 Tbsp dried dill (or 2–3 Tbsp fresh, minced)
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tsp kosher salt, or to taste
  • Fried-Crunch Topping
  • ½ cup panko breadcrumbs
  • 1½ Tbsp unsalted butter
  • 1 pinch salt
  • Optional Flavor Add-Ins
  • 1 tsp lemon zest
  • 1–2 Tbsp hot sauce, for Buffalo ranch variation

Equipment

  • mixing bowl
  • Whisk or hand mixer
  • Small skillet for toasting panko
  • rubber spatula
  • 8-inch baking dish (optional) for baked version

Method

  • In a large mixing bowl, whisk sour cream, mayonnaise, and 1 Tbsp pickle juice until smooth.
  • Add softened cream cheese; beat or stir until no lumps remain and the mixture is creamy.
  • Stir in dill, parsley, chives, garlic powder, onion powder, pepper, and salt. Fold in chopped pickles and optional lemon zest or hot sauce.
  • For topping: Melt butter in a small skillet over medium heat; stir in panko and toast 3–5 minutes until golden and fragrant. Season lightly with salt.
  • Serve cold: Spoon dip into a shallow bowl, top with warm panko and extra pickles/dill.
    Baked Option: Spread dip into an 8-inch dish, top with panko, and bake at 375°F for 12–15 minutes until hot and bubbly.

Nutrition

Calories: 170kcalCarbohydrates: 3gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 310mgPotassium: 85mgSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 35mgIron: 0.3mg

Notes

Tips: Pat chopped pickles dry to avoid watery dip. Chill 20–30 minutes for thicker texture. Add panko just before serving for maximum crunch.
Pair With: Ridged chips, pretzels, celery, carrots, or blanched broccoli.
More Dips & Mains: Chipotle Pot Roast Tacos, Salmon Rice Bowl, Mexican Shredded Beef.
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