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Crunchy Pickles & Ranch Dip

Yield 2 cups
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½ cup panko bread crumbs

1 packet Hidden Valley Ranch Dips Mix

1 cup sour cream

1 (8-ounce) container whipped cream cheese

¾ cup diced kosher dill pickles

2 tablespoons kosher dill pickle juice

1 teaspoon garlic powder

2 tablespoons minced fresh dill


Toast the panko bread crumbs in a dry skillet over medium-high heat, stirring constantly until they have a touch of brown color. Set aside.

Mix contents of dips packet with sour cream and cream cheese. Add pickles, pickle juice, garlic powder, dill and the reserved toasted panko bread crumbs. Stir well to combine. Refrigerate for at least 1 hour before serving.

Ingredients used in this recipe