Fried Pickle Dip
HB-12276 · Hand-built original · American
A sour cream and ranch dip loaded with chopped dill pickles, topped with butter-toasted panko and fresh dill, served with chips.
AmericanSide10 minServes 6178 kcalVegetarianEgg-freeDiabetic
Main ingredient: spices
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 1 Tablespoon Butter
- 3/4 Cup Panko Breadcrumbs
- 2 Cups Dill Pickles (chopped)
- 2 Cups Sour Cream
- 1 Packet Ranch Seasoning
- Fresh Dill (chopped; optional)
Method
- Melt the butter in a pan over medium heat, add the panko and toast it for 3 to 5 minutes until fragrant, then take it off the heat and set it aside.
- Put the chopped pickles in a bowl with most of the toasted panko, the sour cream and the ranch seasoning and mix well; thin the dip with a little water or pickle juice if you want a looser consistency.
- Transfer the dip to a serving plate and scatter the reserved panko over the top, along with the chopped fresh dill if using.
- Serve the dip with chips for scooping.
Prep: 5 min · Cook: 5 min · Total: 10 min
Nutrition (per serving, where published)
178 kcalCalories
2.3 gProtein
5.1 gCarbs
17.1 gFat
9 gSaturates
0.8 gFibre
2.6 gSugars
676 mgSodium
50 mgCholesterol
185 mgPotassium
121 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data