Fried Pickle Ranch Dip (Print Version)

Creamy, tangy dip with dill pickles, ranch, fresh herbs, and crunchy panko. Great with chips or veggies.

# Ingredients:

01 - 1/2 cup panko breadcrumbs
02 - 12 ounces whipped cream cheese
03 - 1 cup sour cream
04 - 1 cup dill pickles, finely chopped, plus extra for garnish
05 - 3 tablespoons ranch seasoning mix
06 - 3 large garlic cloves, freshly grated
07 - 1 tablespoon fresh dill, chopped, plus extra for garnish
08 - 1 tablespoon fresh chives, finely snipped, plus extra for garnish
09 - 1/2 teaspoon onion powder
10 - Kosher salt, to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)

# Steps:

01 - Add panko breadcrumbs to a dry skillet and toast over medium-low heat, stirring occasionally until golden brown. Remove from heat and allow to cool.
02 - Set aside 1 tablespoon of the toasted panko for garnish.
03 - In a large mixing bowl, combine whipped cream cheese, sour cream, chopped dill pickles, ranch seasoning, freshly grated garlic, chopped dill, finely snipped chives, onion powder, kosher salt, and ground black pepper.
04 - Pour in the freshly squeezed lemon juice and stir the mixture thoroughly to achieve uniform consistency.
05 - Fold in the toasted panko breadcrumbs, reserving the portion for garnish, and incorporate well.
06 - Cover the bowl and refrigerate for at least 2 hours or overnight to deepen the flavors.
07 - Transfer the dip to a shallow serving bowl and garnish with reserved chopped dill pickles, toasted panko, fresh dill, and chives. Serve with potato chips, pretzel thins, fresh vegetables, or use as a spread for sandwiches and wraps.

# Notes:

01 - For best texture, chop pickles finely and thoroughly drain prior to mixing.