Fried Pickle Ranch Dip

• portions: 16 servings
• temps actif: 20 minutes
• temps total: 2 hours 26 minutes

Ingrédients

1/2 cup panko breadcrumbs

12 ounces whipped cream cheese

1 cup sour cream

1 cup dill pickle (finely chopped, plus more for garnish)

3 tablespoons ranch seasoning

3 cloves garlic (fairly large cloves freshly grated)

1 tablespoon fresh dill (chopped, plus some for garnish)

1 tablespoon fresh chives (finely snipped, plus some for garnish)

1/2 teaspoon onion powder

kosher salt (to taste)

1/4 teaspoon freshly ground black pepper

2 tablespoons lemon juice (1/2 a lemon) (freshly squeezed)

Instructions

Add panko to a dry skillet and heat on medium-low. Stir occasionally until golden brown. Remove off of the heat and set aside to cool. Reserve 1 tablespoon for garnish.

In a mixing bowl, measure and add cream cheese, sour cream, pickles, ranch seasoning, garlic, dill, chives, onion powder, salt (to taste) and ground black pepper. Squeeze in the juice of 1/2 a lemon and stir well to combine.

Lastly add in the toasted panko (reserving some for garnish) and mix until incorporated.

Cover and chill for 2 hours or overnight so the flavors can develop.

Serve in a shallow bowl with a sprinkle of reserved dill pickle, toasted panko and fresh herbs.

Serve with wavy chips, pretzel thins or veggies. Or use it as a spread for sandwiches and wraps! SO GOOD!

Nutrition

• Calories: 100 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 3 g
• Cholestérol: 24 mg
• Sodium: 373 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 3 g