Dill Pickle Dip Recipe
If you love the popular Fried Pickle and Ranch Dip, you are going to go absolutely crazy for this unbelievably delicious recipe!! This easy-to-make Ranch Dill Pickle Dip is rich, ultra-creamy dip and overflowing with chopped pickles, fresh herbs, zesty ranch seasoning and crunchy breadcrumbs! This irresistible crowd-favorite is made with simple ingredients, ready in 15 minutes or less, totally customizable and it can be prepared in advance! It's the perfect dip for every occasion - from after school snacking to stress-free entertaining! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Servings: 15 servings
Calories: 88kcal
Equipment
- Mixing Bowl or Food Processor
Ingredients
- 16 ounces Sour Cream
- 8 ounces Whipped Cream Cheese – room temperature
- 1 packet Hidden Valley Ranch Dressing Mix (1 ounce)
- ¼ tsp EACH: Garlic Powder & Onion Powder
- 1/8 tsp Celery Salt
- 2 tsp freshly squeezed Lemon Juice (SEE NOTES)
- 1 ¾ cup Finely Chopped Dill Pickles – (8 ounces total) DIVIDED - reserve 3 TBS for garnish (SEE NOTES)
- 1 heaping TBS EACH: Fresh Dill & Fresh Chives – finely chopped, plus more for garnish
- ½ Cup Panko Breadcrumbs – toasted & DIVIDED - reserve 1 TBS for garnish (SEE NOTES)
- ¼ cup Celery – finely chopped (about 1 small rib)
- Optional for serving: Pretzels, Chips, Fresh Vegetables, Bread Bowl or use it as a spread for sandwiches!
Instructions
- Mix pickle dip base ingredients: In the bowl of a food processor or a mixing bowl with a hand-held mixer, combine the sour cream, cream cheese, ranch mix, garlic, onion, celery salt and lemon juice. Process or beat until creamy and smooth, stopping to scrape down the sides and bottom of the bowl as needed.
- Fold in remaining ingredients: Add the pickles, dill, chives, breadcrumbs and celery. Gently stir/fold to combine.
- Chill (for best taste): Cover the dip and refrigerate for at least 2 hours, or up to overnight. (Note: I recommend refrigerating at least 8 hours for the most flavor!)
- Serve: Taste and adjust the dip for seasoning with kosher salt and ground black pepper. Garnish with remaining pickles and breadcrumbs. Serve and enjoy!
Notes
- Pickles: After chopping the pickles, gently pat them dry to remove all excess moisture – this will prevent your dip from becoming watery. You can substitute dill pickles for any variety of pickles you love! Try using bread and butter, sweet pickles or a combination of pickles for added flavor! You can also substitute some of the pickles for pickle relish if you like! Please see the post for a comprehensive list of the different types of pickles you can use in this dip.
- Lemon Juice: You can substitute the lemon juice with an equal amount of pickle juice from the pickle jar!
- Breadcrumbs: For the best flavor you must toast your breadcrumbs!
- To toast breadcrumbs: Heat 1 tablespoon of neutral oil in a large, straight-sided skillet over medium to medium-high heat. Add the breadcrumbs and stir to coat in the oil. Season with a pinch of salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown and toasted. Remove to a paper-towel lined plate to cool. (NOTE: You can toast the breadcrumbs up to 3 days in advance. Allow the breadcrumbs to cool completely and store them in an airtight container at room temperature.)
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 414mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg