Food Recipes Appetizers Dips & Spreads Fried Pickle Dip 4.6 (5) 5 Reviews This dip has all the flavors of fried pickles without having to heat up the fryer. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Updated on May 3, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 20 mins Total Time: 20 mins Servings: 8 Yield: about 2 2/3 cups Jump to recipe Tangy from the mix of pickles, pickle brine, sour cream, and buttermilk powder in the ranch seasoning, this dip is definitely for pickle lovers. To mimic the crisp fried exterior of fried pickles, we used toasted panko that’s both stirred into the dip and sprinkled on top for a delicious crunch. Because the dip is also loaded with chopped pickles, it’s thick and hefty, so make sure to serve with a sturdy dipper. Food & Wine / Photo by Robby Lozano, / Food Styling by Melissa Gray / Prop Styling by Tucker Vines Frequently Asked Questions What do you eat with fried dill pickle ranch dip? Sturdy chips, crackers, or thick-cut crudités, such as carrots and cucumbers, are excellent options for dipping into your Fried Pickle Dip. What do you eat with fried pickles? A lot of times you will see fried pickles served with a ranch dressing or dip which is why we infuse the flavors of ranch dressing in our dip. Notes from the Food & Wine Test Kitchen If you prefer a less tangy flavor, you can use water in place of pickle brine in the dip. Fresh dill pickles are crisper and generally found in the refrigerated section of the grocery store rather than the jarred pickle aisle. Make ahead Fried pickle dip can be mixed and stored in an airtight container in the refrigerator for up to three days. You can also toast your panko up to a day in advance (let it cool completely, then store it in an airtight container at room temperature). Wait to sprinkle the panko on top just before serving so that it stays crispy and doesn’t get soggy. Cook Mode (Keep screen awake) Ingredients 1 tablespoon salted butter 3/4 cup panko 1 (16-ounce) container sour cream 1 (1-ounce) envelope ranch dressing mix 1 1/2 cups chopped fresh dill pickles plus 1 tablespoon pickle brine Fresh dill pickle chips, fresh dill, and fresh cracked black pepper Wavy potato chips, for serving Directions Melt butter in a medium skillet over medium. Add panko, cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Remove from heat, stirring occasionally, until cooled and golden brown, about 5 minutes. Stir together sour cream, ranch mix, chopped pickles and pickle brine, and 1/2 cup of the toasted panko in a medium bowl until combined. Top with pickle chips, dill, black pepper, and remaining 1/4 cup toasted panko. Serve with potato chips. Rate It Print