Pickle Crunch Herb Dip (Print Version)
# Ingredients:
→ Key Ingredients
01 -
2 tablespoons of dry ranch mix
02 -
1 teaspoon of garlic powder
03 -
½ cup of panko crumbs
04 -
8 ounces of cream cheese
05 -
1 cup of sour cream
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2 tablespoons of unsalted butter
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1 teaspoon of onion powder
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½ teaspoon of salt
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2 tablespoons of lemon juice
10 -
1 cup dill pickles, chopped up, with extra for decorating
11 -
1 tablespoon chopped fresh dill, plus some more for garnish
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1 tablespoon fresh chives, and a bit more to top it off
13 -
Chips for dipping
# Instructions:
01 -
Pop the butter in a little pan and melt it over medium. Toss in the panko breadcrumbs and keep stirring until they're golden and crisp. Let those cool for a bit before moving on.
02 -
Take a big bowl and blend the sour cream with the cream cheese until the texture is totally smooth. A hand mixer works great here.
03 -
Sprinkle in the dry ranch mix, lemon juice, salt, garlic powder, and onion powder. Stir it really well so the flavors mix perfectly.
04 -
Carefully fold in chopped pickles, fresh chives, fresh dill, and half the toasted breadcrumbs. Stir gently until everything's evenly combined.
05 -
Spoon the mix into a dish. On top, scatter the remaining crunchy panko, a few extra pickles, fresh chives, and dill for a fancy touch.
06 -
Put out some potato chips and let everyone dig in to enjoy that creamy, crunchy dip!
# Notes:
01 -
Store it in the fridge—make it a day early if that works better for you
02 -
The panko brings a crispy texture like fried pickles
03 -
Switch it up by serving with pretzels or toasted bread slices