Dip: Fried Pickle Ranch

If you have a Costco membership, you’ve probably bought “the dip”.

The giant tub of fried pickle ranch dip, that is. We love fried pickles, so the moment we heard of its existence, I of course rushed out to buy it. And then Pat, A friend and I would stand around the kitchen late at night dipping straight into that giant container, snacking and talking.

And because it’s so ridiculously good I thought I would try and make it myself at home.

Heaven. Creamy, ranch-y with little bursts of dill pickles and a subtly toasty “fried” flavor from the pan-toasted panko.

Get your chips ready!

To cook this Fried Pickle Ranch Dip Set out:

• Panko breadcrumbs – Use store-bought Japanese style panko or kitchen-made panko breadcrumbs.
• whipped cream cheese – This is lighter and fluffier than long-used cream cheese.
• sour cream – Lends tangy rich flavor.
• dill pickles – Use your regular. I like Claussen.
• ranch seasoning – Use kitchen-made or store-bought.
• fresh garlic – Adds distinct punchy flavor.
• dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
• chives (fresh) – Adds a pop color and mild fresh onion flavor.
• onion powder – Lends bold oniony flavor.
• kosher salt – Enhances the flavors in the dip.
• freshly ground black pepper – Adds some subtle bite and flavor.
• lemon juice – Adds bright distinct citrus flavor.

Add 1/2 cup panko to a dry skillet.

Heat on medium-low, stirring occasionally until golden. Remove off of the heat and set aside to cool.

In a large mixing bowl, measure and add 12 ounces whipped cream cheese, 1 cup sour cream, 1 cup finely chopped dill pickle (reserve 1 tablespoon for garnish), 3 tablespoons ranch seasoning, 3 (fairly large) cloves grated fresh garlic, 2 teaspoons chopped fresh dill, 2 teaspoons finely snipped chives, 1/4 teaspoon onion powder, pinch or two of kosher salt (to taste) and freshly ground black pepper.

Next, squeeze in the juice of 1/2 a lemon.

Stir well…

…until thoroughly combined.

Add in most of the toasted panko breadcrumbs, reserving some for garnish.

Give it one last stir to incorporate. Cover and refrigerate for 2 hours or overnight so the flavors can develop.

Serve this with a sprinkle of chopped pickle, extra toasted panko and fresh dill and snipped chives.

Serve with potato chips, pretzel thins or fresh veggies!

Or use it as a spread for sandwiches and wraps! WORTH THE POT!

Enjoy! And if you give this Fried Pickle Ranch Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!