The Real Dill: Fried Dill Pickle Dip!

Ingredients

• 8 slices Bacon (cut into small pieces)
• 1 cup Panko Breadcrumbs (toasted in bacon grease)
• 2 tablespoons Dan-O's Seasoning (adds a savory bite)
• 0.5 cup Flavored Parmesan Cheese (Parmesan grated, flavored with Dan-O's seasoning)
• 1 jar (16 oz) Fresh Dill Pickles (diced; reserve two spears for garnish)
• 2 tablespoons Fresh Dill (chopped; extra sprigs for garnish)
• 4 stalks Green Onions (chopped; some left whole for garnish)
• 1 packet (1 oz) Hidden Valley Ranch Dip Mix (dry mix)
• 2 blocks (8 oz each) Cream Cheese (softened at room temperature)
• 1 pound (16 oz) Sour Cream (full‑fat for richness)
• 2 tablespoons Pickle Juice (from the pickle jar)
• 1 bag (12 oz) Wavy Potato Chips (for scooping the dip)

Instructions

1. Fry Bacon

   Cut the bacon into small pieces and cook in a skillet over medium heat until crisp, about 5 minutes. Remove about two‑thirds of the cooked bacon and set aside; drain most of the grease, leaving roughly 2 tablespoons in the pan.

   Time: PT5M

   Temperature: medium

2. Toast Panko in Bacon Grease

   Add 1 cup of panko to the skillet with the retained bacon grease. Sprinkle 2 tbsp Dan-O's seasoning and the grated flavored Parmesan over the panko. Toast, stirring constantly, until golden brown, about 3 minutes.

   Time: PT3M

   Temperature: medium

3. Set Aside Toasted Panko

   Transfer the toasted panko to a small bowl and set aside while you prepare the rest of the dip.

   Time: PT1M

4. Dice Pickles and Chop Herbs

   Open the jar of fresh dill pickles and dice them into chunky pieces, reserving two spears for garnish. Chop the fresh dill and green onions, reserving a few sprigs and sliced green onion rings for garnish. Add the diced pickles, chopped dill, and green onions to a large mixing bowl.

   Time: PT5M

5. Add Bacon and Ranch Mix

   Stir the reserved crispy bacon pieces into the bowl, then sprinkle in the packet of Hidden Valley Ranch dip mix and an extra 1‑2 teaspoons of Dan-O's seasoning for extra bite.

   Time: PT1M

6. Mix Cream Cheese and Sour Cream

   Add the softened cream cheese (both blocks) and the pound of sour cream to the bowl. Using a spatula, mash and stir until the mixture is smooth and fully incorporated.

   Time: PT3M

7. Add Pickle Juice and Combine

   Stir in 2 tablespoons of pickle juice, then fold the toasted panko mixture into the dip. Mix until everything is evenly combined; the dip should be thick yet spreadable.

   Time: PT2M

8. Plate and Garnish

   Transfer the dip to a serving bowl. Top with the reserved pickle spears, dill sprigs, and sliced green onion rings. Serve with wavy potato chips on the side.

   Time: PT2M

Nutrition Facts

Calories

383

Protein

7 g

Carbohydrates

6 g

Fat

32 g

Fiber

0.3 g