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Fried Pickle and Ranch Dip
Inspired by a popular and well-loved appetizer, this Fried Pickle and Ranch Dip is loaded with flavor and freshness. It will quickly become a new go-to appetizer dip recipe.
Course
Appetizer
Cuisine
American
Keyword
appetizer dip, dill pickle, dip, ranch
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
433
kcal
Ingredients
½
cup
panko
2
tablespoons
unsalted butter
8
ounces
cream cheese
1
cup
sour cream
2
tablespoons
dry ranch seasoning
1
teaspoon
onion powder
1
teaspoon
garlic powder
½
teaspoon
salt
2
tablespoons
lemon juice
1
cup
chopped dill pickles
plus more to garnish
1
tablespoon
fresh dill
plus more to garnish
1
tablespoon
fresh chives
plus more to garnish
potato chips to serve
Instructions
Begin by melting the butter in a small skillet over medium heat. Add the panko and cook until toasted. Set aside to cool.
In a large bowl add the cream cheese and sour cream. Mix with a hand mixer until smooth.
Add in the ranch seasoning, onion powder, garlic powder, salt, and lemon juice. Mix to combine.
Add in the pickles, fresh dill, fresh chives, and half of the toasted panko. Stir to combine. Once evenly blended, transfer to a serving dish.
Top with remaining panko. Scatter the top with additional chopped pickles, fresh dill, and chives to garnish.
Serve with your favorite potato chips.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
34
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.2
g
|
Cholesterol:
71
mg
|
Sodium:
1079
mg
|
Potassium:
492
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
934
IU
|
Vitamin C:
9
mg
|
Calcium:
107
mg
|
Iron:
1
mg