Fried Pickle Dip
Fried Pickle Dip
Step right up and experience a mouthwatering twist on a state fair classic: Fried Pickle Dip! Picture this: tangy dill pickles coated in a crispy, golden breadcrumb crust, transformed into a creamy, irresistible dip. This delightful creation brings the beloved flavors of the fair into a dip that is perfect for any occasion.
Servings | 32 oz
Ingredients
8 oz block cream cheese, softened
16 oz light sour cream
2 Tbsp Hidden Valley Ranch seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp Worcestershire sauce
1 c dill pickles, finely chopped,
1 Tbsp pickle juice
1/2 c panko breadcrumbs
2 Tbsp unsalted butter
1 Tbsp fresh dill, finely chopped
Directions
In a skillet over medium heat, melt butter and add panko breadcrumbs. Stir until combined. Toast until breadcrumbs are toasted and light brown in color. Remove from heat, and set aside.
In a mixing bowl with an electric hand mixer, beat cream cheese and sour cream until combined. Add ranch seasoning, garlic powder, onion powder, Worcestershire sauce, and pickle juice. With a rubber spatula, fold in all ingredients until well combined. Add chopped pickles, fresh dill, and half of the breadcrumbs. Lightly fold again to combine. Top with remaining breadcrumbs and garnish with fresh dill.
Serve with ruffled potato chips and a cold beer.
