Description
A crunchy and flavorful appetizer featuring crispy toasted panko breadcrumbs mixed into a creamy ranch and dill pickle dip, perfect for serving with chips, crostini, vegetables, or pretzels. This easy-to-make dip combines tangy dill pickles, fresh herbs, and a zesty ranch seasoning for a delicious snack that’s sure to be a crowd-pleaser.
Ingredients
Scale
For the Toasted Breadcrumbs
- 2 tablespoons olive oil
- ¾ cup Panko breadcrumbs (toasted, divided)
- ½ teaspoon salt
For the Pickle Ranch Dip
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 packet Hidden Valley Ranch seasoning
- 1 cup dill pickles (chopped small, plus more for garnish)
- 3 cloves fresh garlic (minced)
- 1 tablespoon fresh dill (chopped, plus more for garnish)
- 1 tablespoon fresh chives (finely chopped)
- 1 tablespoon pickle juice
- ¼ teaspoon salt
For Serving
- Potato chips, toasted crostini, fresh vegetables, or pretzels
Instructions
- Toast the Breadcrumbs: In a skillet, warm the olive oil over medium heat. Add the panko breadcrumbs and stir continuously until they become toasted and golden brown, about 2 to 3 minutes. Season with ½ teaspoon salt, then remove from heat and let them cool completely.
- Prepare the Pickle Dip: Using a handheld or stand mixer, beat the softened cream cheese on medium speed for 1 minute until smooth and creamy. Add the sour cream and mix until fully combined. Stir in the Hidden Valley Ranch seasoning packet, minced garlic, pickle juice, chopped fresh dill, and finely chopped chives, mixing well to incorporate all ingredients.
- Add Pickles: Chop the dill pickles finely and pat them dry with a paper towel to remove excess moisture. Gently fold the chopped pickles into the dip mixture, ensuring they are evenly distributed.
- Chill the Dip: Transfer the completed dip into a serving bowl. Refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld and develop richness.
- Serve: Before serving, stir ¼ cup of the toasted breadcrumbs into the chilled dip to add crunch. Top the dip with the remaining toasted breadcrumbs and garnish with extra chopped pickles and fresh dill. Serve alongside potato chips, toasted crostini, fresh vegetables, or pretzels for dipping.
Notes
- For extra crunch, reserve some toasted breadcrumbs to sprinkle on top just before serving.
- You can make the dip a day ahead to enhance the flavor melding.
- Adjust the amount of pickle juice and dill to taste depending on how tangy and herby you prefer the dip.
- If you want a spicier kick, add a pinch of cayenne pepper or hot sauce to the dip.
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
