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Crispy Fried Pickle Dip Recipe with Easy Tangy Ranch Drizzle

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A crunchy, tangy, and creamy dip featuring crispy fried dill pickles combined with a rich cream cheese base and topped with a homemade tangy ranch drizzle. Perfect for casual gatherings or solo snacking.

Ingredients

Scale
  • Dill pickles, sliced into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • Vegetable oil (canola or peanut oil preferred) for frying
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • Chopped green onions
  • Chopped fresh dill (optional)
  • For the Tangy Ranch Drizzle:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Drain dill pickles well and pat dry with paper towels to remove excess moisture. Slice into 1 to 1.5 inch bite-sized pieces.
  2. In a medium bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
  3. Pour buttermilk over sliced pickles in a separate bowl and soak for 10 minutes.
  4. Remove pickles from buttermilk, letting excess drip off, then dredge in the flour mixture. Press gently to adhere coating. Set aside on a wire rack.
  5. Heat vegetable oil in a deep fryer or skillet to 350°F (175°C) to a depth of about 2 inches.
  6. Fry pickles in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Remove with tongs or slotted spoon and drain on paper towels.
  7. In a medium bowl, mix softened cream cheese, sour cream, shredded cheddar cheese, chopped green onions, and fresh dill until creamy and combined.
  8. Gently fold half of the fried pickles into the dip base, reserving the rest for garnish.
  9. In a small bowl, whisk together mayonnaise, sour cream, buttermilk, dried parsley, dried dill, garlic powder, onion powder, salt, pepper, and lemon juice to make the ranch drizzle. Adjust consistency with more buttermilk if needed.
  10. Transfer dip to a serving bowl, top with remaining fried pickles, and drizzle ranch sauce on top just before serving.

Notes

Dry pickles thoroughly to avoid soggy coating. Maintain oil temperature at 350°F for best crispiness. Fry in small batches to prevent oil temperature drop. Make ranch drizzle ahead to meld flavors. Serve immediately for best texture. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use coconut yogurt or cashew cream and dairy-free milk with vinegar.

Nutrition

Keywords: fried pickle dip, crispy pickle dip, ranch drizzle, appetizer, snack, party dip, creamy dip, tangy dip

Find it online: https://elvafood.com/crispy-fried-pickle-dip-recipe-with-easy-tangy-ranch-drizzle/