Crunchy Fried Pickle Dip
All the tangy, crunchy goodness of fried pickles in a creamy, scoopable dip form. Loaded with chopped dill pickles, crispy breadcrumbs, and a zesty ranch base.
Ingredients
Method
- Beat cream cheese until smooth. Mix in sour cream, mayonnaise, pickle brine, ranch seasoning, dill weed, and garlic powder.
- Fold in chopped dill pickles. Transfer to a serving bowl. Refrigerate while you make the topping.
- Melt butter in a skillet over medium heat. Add panko and smoked paprika. Toast, stirring constantly, 3–4 minutes until golden.
- Sprinkle crispy breadcrumbs over the chilled dip just before serving. Serve with chips, crackers, or sliced vegetables.
Notes
Spread the dip in a baking dish and broil for 5 minutes for a warm, melty version. Add the breadcrumb topping after broiling.
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