Fried Pickle Dip (with optional Fried Cheddar Pickle Crisps)
Fried Pickle Dip (with optional Fried Cheddar Pickle Crisps)
Ingredients
For the Fried Pickle Dip
- 1 block Philadelphia original cream cheese, 8 ounces, softened
- 1 cup sour cream
- 1 packet Hidden Valley Ranch Seasoning, 1 ounce
- 3 cloves garlic, minced
- 1 jar Vlasic dill relish, 10 ounces
- 1/2 cup Panko bread crumbs
- 1 tablespoon vegetable oil
- 1 whole dill pickle, for garnish
- 1/2 teaspoon dried dill, for garnish
For the Optional Fried Cheddar Pickle Crisps
- 1 1/2 cups shredded cheddar cheese
- 12 Vlasic Sandwich Dill Chips
Instructions
- 1
Ensure the cream cheese is softened. In a large mixing bowl, combine the softened cream cheese, sour cream, Hidden Valley Ranch Seasoning, minced garlic, and Vlasic dill relish. Stir thoroughly with a spatula until all ingredients are well combined and smooth.
⏱️ 5 min
- 2
Heat the vegetable oil in a small skillet over medium heat. Add the Panko bread crumbs and stir continuously until they turn golden brown and become crispy, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min
- 3
Pour the toasted Panko bread crumbs directly into the prepared dip mixture. Stir until the Panko is fully incorporated. Transfer the finished dip to a serving bowl.
⏱️ 2 min
- 4
Garnish the dip with a whole dill pickle and a sprinkle of dried dill. Serve with chips, pizza, or the optional Fried Cheddar Pickle Crisps.
⏱️ 1 min
- 5
(Optional) Preheat your oven to 350°F. Lightly grease a standard 12-cup muffin tin.
⏱️ 2 min•🌡️ 350
- 6
(Optional) Sprinkle approximately 1 to 2 tablespoons of shredded cheddar cheese into the bottom of each well of the muffin tin, forming a thin layer.
⏱️ 2 min
- 7
(Optional) Place one Vlasic Sandwich Dill Chip on top of the cheese in each well. Then, sprinkle another layer of shredded cheddar cheese over each pickle slice, ensuring the pickle is mostly covered.
⏱️ 3 min
- 8
(Optional) Bake in the preheated oven for 5-10 minutes, or until the edges of the cheese are browned and crispy. The cheese should be melted and bubbly.
⏱️ 10 min•🌡️ 350
- 9
(Optional) Carefully remove the muffin tin from the oven and let the cheddar-pickle crisps cool for a few minutes. Once slightly cooled, gently remove them from the muffin tin. They will form a crispy cheese cup around the pickle, perfect for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Pickle Dip (with optional Fried Cheddar Pickle Crisps)
Ingredients
For the Fried Pickle Dip
- 1 block Philadelphia original cream cheese, 8 ounces, softened
- 1 cup sour cream
- 1 packet Hidden Valley Ranch Seasoning, 1 ounce
- 3 cloves garlic, minced
- 1 jar Vlasic dill relish, 10 ounces
- 1/2 cup Panko bread crumbs
- 1 tablespoon vegetable oil
- 1 whole dill pickle, for garnish
- 1/2 teaspoon dried dill, for garnish
For the Optional Fried Cheddar Pickle Crisps
- 1 1/2 cups shredded cheddar cheese
- 12 Vlasic Sandwich Dill Chips
Instructions
- 1
Ensure the cream cheese is softened. In a large mixing bowl, combine the softened cream cheese, sour cream, Hidden Valley Ranch Seasoning, minced garlic, and Vlasic dill relish. Stir thoroughly with a spatula until all ingredients are well combined and smooth.
⏱️ 5 min - 2
Heat the vegetable oil in a small skillet over medium heat. Add the Panko bread crumbs and stir continuously until they turn golden brown and become crispy, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min - 3
Pour the toasted Panko bread crumbs directly into the prepared dip mixture. Stir until the Panko is fully incorporated. Transfer the finished dip to a serving bowl.
⏱️ 2 min - 4
Garnish the dip with a whole dill pickle and a sprinkle of dried dill. Serve with chips, pizza, or the optional Fried Cheddar Pickle Crisps.
⏱️ 1 min - 5
(Optional) Preheat your oven to 350°F. Lightly grease a standard 12-cup muffin tin.
⏱️ 2 min•🌡️ 350 - 6
(Optional) Sprinkle approximately 1 to 2 tablespoons of shredded cheddar cheese into the bottom of each well of the muffin tin, forming a thin layer.
⏱️ 2 min - 7
(Optional) Place one Vlasic Sandwich Dill Chip on top of the cheese in each well. Then, sprinkle another layer of shredded cheddar cheese over each pickle slice, ensuring the pickle is mostly covered.
⏱️ 3 min - 8
(Optional) Bake in the preheated oven for 5-10 minutes, or until the edges of the cheese are browned and crispy. The cheese should be melted and bubbly.
⏱️ 10 min•🌡️ 350 - 9
(Optional) Carefully remove the muffin tin from the oven and let the cheddar-pickle crisps cool for a few minutes. Once slightly cooled, gently remove them from the muffin tin. They will form a crispy cheese cup around the pickle, perfect for dipping.
⏱️ 5 min