Pickle dip!

Ingredients

• 8 oz Cream Cheese (block, softened at room temperature)
• 16 oz Sour Cream (full‑fat for best flavor)
• 2 tbsp Hidden Valley Ranch Seasoning (store‑bought packet or homemade mix)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Worcestershire Sauce
• 1 tbsp Pickle Juice (from the jar, adds tang)
• 2 tsp Unsalted Butter (for toasting breadcrumbs)
• 0.5 cup Breadcrumbs (toasted until golden)
• 5 spears Dill Pickles (chopped for dip, whole spears for frying)

Instructions

1. Soften Cream Cheese

   Let the 8 oz block of cream cheese sit at room temperature for about 10 minutes or microwave for 10 seconds to soften.

   Time: PT2M

2. Combine Base Ingredients

   In a mixing bowl, combine softened cream cheese, 16 oz sour cream, 2 tbsp ranch seasoning, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp Worcestershire sauce, and 1 tbsp pickle juice. Mix until smooth and creamy.

   Time: PT3M

3. Toast Breadcrumbs

   Melt 2 tsp butter in a small skillet over medium heat. Add ½ cup breadcrumbs and stir constantly until they turn golden brown, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

4. Incorporate Toasted Breadcrumbs

   Add the toasted breadcrumbs to the dip mixture and fold them in evenly.

   Time: PT1M

5. Add Chopped Pickles

   Finely chop the 5 pickle spears and stir them into the dip.

   Time: PT2M

6. Fry Pickle Spears

   In the same skillet, add a thin layer of oil (or extra butter) and heat over medium‑high heat. Fry the remaining whole pickle spears until the edges are crispy, about 3‑4 minutes total, turning once.

   Time: PT5M

   Temperature: medium‑high heat

7. Plate and Serve

   Transfer the creamy dip to a serving dish, arrange the fried pickle spears on top, and serve immediately with chips or crackers.

   Time: PT2M

Nutrition Facts

Calories

312

Protein

12 g

Carbohydrates

35 g

Fat

158 g

Fiber

2 g