Print

Crispy Fried Pickle Dip with Creamy Ranch

crispy fried pickle dip - featured image
Print Recipe

A crunchy and creamy dip combining crispy fried dill pickles with a smooth ranch base, perfect for quick snacks and parties.

Ingredients

Scale
  • 1 cup dill pickle chips, sliced thick
  • ½ cup all-purpose flour (65g)
  • 2 tablespoons cornstarch (16g)
  • 1 large egg, beaten
  • ¼ cup buttermilk (60ml)
  • About 2 cups vegetable oil (480ml) for frying
  • 8 ounces cream cheese, softened (225g)
  • ½ cup sour cream (120ml)
  • 1 packet ranch dressing mix (about 1 ounce or 28g)
  • 2 tablespoons fresh chives, finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt to taste (about ½ teaspoon)
  • Black pepper to taste (about ¼ teaspoon)

Instructions

  1. Pat dill pickle chips dry with paper towels to remove excess moisture.
  2. In a medium bowl, whisk together ½ cup all-purpose flour and 2 tablespoons cornstarch.
  3. In another bowl, beat 1 large egg with ¼ cup buttermilk.
  4. Slowly combine the wet mixture into the dry ingredients until smooth batter forms, thick enough to coat pickles. Add more flour if too thin.
  5. Heat about 2 cups vegetable oil in a deep fryer or heavy bottomed pan to 350°F (175°C).
  6. Dip each pickle chip into the batter, letting excess drip off, then carefully place in hot oil in batches without overcrowding.
  7. Fry pickles for 2-3 minutes until golden brown and crispy, stirring gently midway.
  8. Remove fried pickles with a slotted spoon and drain on paper towels. Let cool slightly.
  9. In a bowl, beat softened cream cheese until smooth. Add sour cream, ranch dressing mix, chopped chives, garlic powder, onion powder, salt, and pepper. Mix until creamy and combined.
  10. Fold most fried pickles gently into the creamy ranch base, reserving some for garnish.
  11. Refrigerate dip for at least 30 minutes to let flavors meld before serving.
  12. Serve chilled or at room temperature with extra fried pickles, crackers, or fresh veggies.

Notes

Dry pickles thoroughly before battering to help batter stick and prevent splattering. Maintain oil temperature around 350°F for best crispiness. Fry in small batches to avoid soggy pickles. Use softened cream cheese for smooth dip texture. Fold fried pickles gently into dip to keep them crisp. Refrigerate dip for at least 30 minutes before serving. Reserve some fried pickles for garnish to maintain crunch.

Nutrition

Keywords: fried pickle dip, creamy ranch dip, crispy pickles, snack recipe, party dip, easy dip recipe

Find it online: https://tastytuck.com/crispy-fried-pickle-dip-with-creamy-ranch-easy-snack-recipe-to-try-today/