Crunchy Pickle and Ranch Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup panko
02 -
2 tablespoons unsalted butter
03 -
8 ounces cream cheese
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1 cup sour cream
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2 tablespoons dry ranch seasoning
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon salt
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2 tablespoons lemon juice
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1 cup chopped dill pickles, plus more to garnish
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1 tablespoon fresh dill, plus more to garnish
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1 tablespoon fresh chives, plus more to garnish
13 -
Potato chips for serving
# Instructions:
01 -
Start by melting your butter in a small skillet over medium heat. Add the panko and cook, stirring frequently, until it turns golden brown and toasty. Set it aside to cool while you prepare the rest.
02 -
In a large bowl, mix together your cream cheese and sour cream using a hand mixer until they're completely smooth and blended.
03 -
Mix in the ranch seasoning, onion powder, garlic powder, salt, and lemon juice. Make sure everything is evenly combined - this is where all that tangy flavor comes from.
04 -
Now stir in your chopped pickles, fresh dill, fresh chives, and half of the toasted panko. Mix gently until everything is evenly distributed throughout the creamy mixture.
05 -
Transfer your dip to a serving dish and sprinkle the remaining toasted panko over the top. Add a little extra chopped pickles, fresh dill, and chives on top to make it look irresistible.
06 -
Serve with plenty of potato chips for scooping up all that creamy, tangy goodness.
# Notes:
01 -
Can be made up to a day ahead and stored in the refrigerator
02 -
The panko adds a nice crunch similar to the breading on fried pickles
03 -
Try serving with pretzel chips or toasted bread for variety