Pickle Ranch Crunch Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon garlic powder
02 -
1 teaspoon onion powder
03 -
2 tablespoons dry ranch seasoning
04 -
½ teaspoon salt
05 -
1 cup sour cream
06 -
½ cup panko
07 -
2 tablespoons lemon juice
08 -
2 tablespoons unsalted butter
09 -
8 ounces cream cheese
10 -
1 cup diced dill pickles, plus extra for topping
11 -
1 tablespoon fresh dill, plus extra for topping
12 -
1 tablespoon fresh chives, plus extra for topping
13 -
Serve with potato chips
# Instructions:
01 -
Melt the butter in a little pan on medium heat. Stir in the panko and keep stirring until it gets a toasty, golden color. Cool it off while you prep everything else.
02 -
Using a hand mixer, blend the cream cheese and sour cream together in a big bowl until it’s smooth as can be.
03 -
Stir in the ranch mix, garlic powder, onion powder, lemon juice, and salt until everything's mixed evenly. This is the key to that zippy flavor!
04 -
Gently mix in the diced dill pickles, chives, dill, and half the cooled panko. Don't overdo it—just fold it in till it’s all well spread out.
05 -
Spoon the dip into a serving bowl, then sprinkle the rest of the panko on top. Add extra chopped pickles, fresh dill, and chives to make it pop.
06 -
Scoop up this creamy delight with crispy potato chips. Enjoy every bite!
# Notes:
01 -
Make it the day before and chill it in the fridge to save time.
02 -
The crispy panko topping is kind of like fried pickle breading!
03 -
Switch things up with pretzel crisps or toasted baguette slices.