Fried Pickle Dip
User Reviews
5
Fried Pickle Dip
Description
Fried Pickle Dip starts by combining sour cream, mayonnaise, dill pickles, fresh dill, ranch seasoning, salt, and pepper to create a tangy, creamy base. This mixture is refrigerated to meld the flavors thoroughly. Separately, a topping of butter-fried panko breadcrumbs mixed with chopped dill pickles is cooked until golden brown and crisp for added texture. Once slightly cooled, this topping is spooned over the chilled dip. The combination gives a pleasant contrast between the cool creamy dip and the warm crunchy topping, enhancing the dill and pickle notes.
Serve this dip cold accompanied by chips, pita bread, pretzels, or other dippers. The recipe yields around 2 to 2.5 cups, suitable for approximately eight servings depending on portion size. The dip is best enjoyed fresh after chilling with the crispy topping added just before serving.
Ingredients
Dip
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups chopped dill pickles
- 1 Tbsp chopped dill fresh
- 2 Tbsp ranch seasoning
- 1/4 tsp kosher salt or more, to taste
- 1/4 tsp black pepper or more, to taste
Topping
- 1 Tbsp butter unsalted
- 1/2 cup plain panko breadcrumbs
- 1/2 cup chopped dill pickles
Instructions
Mix dip
- In a medium mixing bowl, add the sour cream, mayonnaise, 1 1/2 cups chopped pickles, chopped dill, ranch seasoning, salt, and pepper.
- Use a rubber spatula and mix well to combine.
- Cover with plastic wrap or a tight-fitting lid, and refrigerate for 1-2 hours, or until well chilled.
Making topping
- Place a skillet on the stovetop and heat over MED heat. Once hot, add butter and melt.
- Once butter is melted, add panko and 1/2 cup chopped pickles.
- Lower the heat to MED LOW and cook the mixture, stirring constantly to prevent burning, for about 6-8 minutes, or until golden brown.
Combine and serve
- Let the topping mixture cool a bit, then add to the top of the chilled dip.
- Serve cold, garnished with more dill and pickle slices if you'd like, with desired dippers (chips, pretzels, pita, etc).
Notes
- This recipe yields about 2 to 2.5 cups of dip, feeding approximately 8 people.
- Refrigerate the dip for 1-2 hours before serving to enhance flavor melding.
- Cook the breadcrumb topping over medium-low heat while stirring constantly to prevent burning and ensure even browning.
- Add the crispy topping just before serving to maintain its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 996mg | 42% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
