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Easy Fried Pickle and Ranch Dip

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Easy Fried Pickles and Ranch Dip Recipe

Fried pickles are a delicious and crunchy snack that pairs perfectly with a creamy ranch dip. Whether you’re planning a party, watching a game, or just craving a savory treat, this easy recipe will satisfy your taste buds. Let’s dive into the step-by-step guide to making this delightful dish.

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For the Fried Pickles:

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  • 1 jar of dill pickle slices (approximately 16 oz)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

For the Ranch Dip:

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  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 tablespoon dried dill
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon juice (optional)


Preparing the Ranch Dip:

  1. Combine Ingredients: In a medium-sized bowl, mix together the mayonnaise, sour cream, and buttermilk. Whisk until smooth.
  2. Add Herbs and Spices: Stir in the dried dill, dried parsley, dried chives, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
  3. Optional Lemon Juice: For a slight tang, add the lemon juice and stir.
  4. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.

While the dip chills, start preparing the fried pickles.

Preparing the Fried Pickles:

  1. Drain Pickles: Drain the pickle slices from the jar and pat them dry with paper towels. Ensuring they are dry helps the coating stick better and reduces oil splatter during frying.
  2. Set Up Breading Station: Set up three shallow bowls for breading. In the first bowl, combine the flour, garlic powder, paprika, salt, and black pepper. In the second bowl, whisk together the eggs and buttermilk. In the third bowl, mix the cornmeal and panko breadcrumbs.
  3. Coat Pickles: Working in batches, dredge the pickle slices in the seasoned flour mixture, shaking off any excess. Then, dip them into the egg mixture, allowing any excess to drip off. Finally, coat them in the cornmeal and panko breadcrumb mixture, pressing gently to adhere.
  4. Heat Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature.
  5. Fry Pickles: Carefully add a few coated pickle slices to the hot oil, being careful not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to drain any excess oil.
  6. Serve: Arrange the fried pickles on a serving platter and serve immediately with the chilled ranch dip.

Tips for Perfect Fried Pickles

  • Temperature Control: Maintaining the oil at the right temperature is crucial for crispy fried pickles. If the oil is too hot, the pickles will burn; if it’s too cool, they will become soggy. Monitor the temperature with a thermometer and adjust the heat as necessary.
  • Dry Pickles: Make sure the pickle slices are well-drained and patted dry before breading. Excess moisture can cause the breading to slide off during frying.
  • Uniform Coating: Ensure each pickle slice is evenly coated with the flour, egg, and breadcrumb mixtures for a consistent crunch.
  • Batch Frying: Fry the pickles in small batches to prevent the oil temperature from dropping too much and to avoid overcrowding, which can lead to uneven cooking.
  • Seasoning: Adjust the seasoning in the flour mixture according to your taste preferences. You can add a pinch of cayenne pepper for a spicy kick or some Italian seasoning for an herby flavor.


  • Spicy Fried Pickles: Add cayenne pepper or chili powder to the flour mixture for a spicy version. You can also use spicy dill pickles for an extra kick.
  • Cheese-Coated Pickles: Mix grated Parmesan cheese into the panko breadcrumb mixture for a cheesy twist.
  • Oven-Baked Pickles: For a healthier alternative, bake the breaded pickles in a preheated oven at 425°F (220°C) for about 10-15 minutes or until golden and crispy, flipping halfway through.

Serving Suggestions

Fried pickles with ranch dip make a fantastic appetizer or snack. They pair well with other finger foods like chicken wings, mozzarella sticks, and onion rings. You can also serve them alongside burgers, sandwiches, or grilled meats for a fun and flavorful side dish.

Whether you’re hosting a party or looking for a tasty treat to enjoy at home, this easy fried pickle and ranch dip recipe is sure to be a hit. The combination of tangy pickles, crispy coating, and creamy dip creates an irresistible snack that will have everyone coming back for more.

Enjoy your homemade fried pickles and ranch dip!

Source: glitterandgraze.com

Yield: 2

Easy Fried Pickle and Ranch Dip

Easy Fried Pickle and Ranch Dip

Fried pickles are a delicious and crunchy snack that pairs perfectly with a creamy ranch dip. Whether you're planning a party, watching a game, or just craving a savory treat, this easy recipe will satisfy your taste buds. Let's dive into the step-by-step guide to making this delightful dish.

Prep Time 10 minutes


  • 1 cup Japanese style breadcrumbs (panko)
  • 1 cup dill pickles chopped
  • 1 cup whipped cream cheese
  • 1/2 cup sour cream
  • 2 tbsp ranch dressing seasoning
  • 2 cloves garlic minced
  • 2 tbsp fresh dill
  • 1 tbsp fresh chives
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp lemon juice


  • In a large bowl, combine the whipped cream cheese, sour cream, ranch seasoning, minced garlic, onion powder, kosher salt, black pepper, and lemon juice. Stir until well combined.

  • Fold in the finely chopped dill pickles, fresh dill, and chives until evenly distributed.

  • In a separate shallow dish, spread out the panko breadcrumbs. Form the cream cheese mixture into small balls or patties, then coat each one in the breadcrumbs.

  • In a frying pan over medium heat, lightly fry the breadcrumbs until golden brown.

  • When ready to serve sprinkle bread crumbs over dip


  • Finely Chop Your Pickles: The smaller your pickle pieces, the more evenly they’ll be distributed throughout the dip, ensuring every bite is full of flavor.
  • Fresh Herbs Are Best: Fresh dill and chives will give your dip a vibrant color and fresh, bright flavor. However, if fresh herbs aren’t available, you can use dried – just remember to use about 1/3 of the amount, as dried herbs are more potent.
  • Adjust to Taste: The amount of salt and pepper you need will depend on how salty your pickles and ranch seasoning are. Always taste your dip before serving and adjust the seasonings as needed.
  • Let It Chill: This dip gets better as it sits, making it a great make-ahead option for parties. Let it chill in the fridge for at least an hour before serving to allow the flavors to meld together.
  • Serving Suggestions: This dip pairs well with a variety of dippers. Try it with everything from potato chips and pretzels to fresh vegetables like carrots, celery, and bell peppers.
  • Make It Creamier: If you prefer a smoother texture, you can blend a portion of the pickles into the cream cheese and sour cream, then stir in the rest for a bit of crunch.
  • Store Properly: Leftovers can be kept in an airtight container in the fridge for up to 3-4 days. Stir well before serving again.
  • Double the Batch: This dip is always a hit, so consider doubling the recipe if you’re serving a crowd. It’s easy to scale up and the leftovers are delicious.

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