The Ranch Fried Dill Pickle Dip!

Ingredients

• 1.5 lb Bacon (cut into slivers, then 25% diced for topping)
• 4 oz Panko Breadcrumbs (toasted in bacon grease)
• 1 packet Ranch Dip Packet (Dan-O's) (use 1/3 for topping, remainder for dip)
• 1 packet Dill Dip Packet (Dan-O's) (for dip flavor)
• 24 oz Clawson Dill Pickle Spears (drain, reserve one pickle for garnish, dice the rest)
• 16 oz Cream Cheese (softened)
• 16 oz Sour Cream
• 2 tbsp Pickle Juice (from the pickle jar)

Instructions

1. Slice the Bacon

   Place the 1.5 lb of bacon on a cutting board and cut it into thin slivers.

   Time: PT5M

2. Render and Crisp the Bacon

   Heat a skillet over medium‑high heat and add the bacon slivers. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered.

   Time: PT10M

   Temperature: medium-high

3. Drain Excess Grease

   Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels. Press gently with another paper towel to remove about 75 % of the rendered grease.

   Time: PT3M

4. Dice a Portion of Bacon for the Topping

   Take roughly one‑quarter of the cooked bacon and dice it into small pieces for the crunchy topping.

   Time: PT2M

5. Toast the Panko

   Return the skillet to the stove, keep the remaining bacon grease, and add 4 oz of panko breadcrumbs. Cook on medium‑high for 30 seconds, then lower to medium and continue toasting until golden brown, about another 30 seconds.

   Time: PT1M

   Temperature: medium

6. Combine Panko, Bacon, and Ranch for the Crust

   Transfer the toasted panko to a bowl, add the diced bacon pieces, and sprinkle in 1/3 of the Dan‑O’s Ranch dip packet. Mix until evenly coated.

   Time: PT2M

7. Prepare the Pickles

   Open the 24 oz jar of dill pickle spears, reserve one whole spear for garnish, then dice the remaining pickles into bite‑size pieces.

   Time: PT4M

8. Mix the Creamy Base

   In a large mixing bowl, combine the softened 16 oz cream cheese and 16 oz sour cream. Add the diced pickles, 2 tbsp pickle juice, the remaining 2/3 of the Ranch packet, the Dill packet, and the 75 % of cooked bacon that was not diced for the topping. Fold until smooth and fully incorporated.

   Time: PT5M

9. Transfer to Serving Bowl

   Spoon the dip into a wide, shallow serving bowl for maximum surface area.

   Time: PT1M

10. Add the Crunchy Bacon‑Panko Crust

    Generously sprinkle the bacon‑panko‑ranch mixture over the top of the dip, pressing lightly so it adheres.

    Time: PT1M

11. Garnish

    Place the reserved whole dill pickle spear on top as a decorative garnish.

    Time: PT1M

Nutrition Facts

Calories

741

Protein

22 g

Carbohydrates

11 g

Fat

53 g

Fiber

2 g