Toasted Panko Pickle Dip
A tangy sour cream dip with chopped dill pickles, ranch seasoning, and buttery toasted panko.
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 tbsp butter
- ½ cup panko breadcrumbs divided
- 1 cup chopped dill pickles plus more for topping
- 2 cup sour cream
- 1 oz ranch seasoning mix 1 packet
- ¼ cup pickle juice
- 1 tbsp fresh dill for garnish
Instructions
Cooking
- Toast. Toast the panko in the butter for 3 to 4 minutes until golden.
- Save. Set aside some panko and pickles for topping.
- Mix. Stir the rest with the sour cream, ranch seasoning, and pickle juice.
- Top. Add the pickles, panko, and dill just before serving.
Notes
Substitutions: Use gluten free crumbs or Greek yogurt.
Tips: Add the topping right before serving.
Storage: Refrigerate without toppings for up to 3 days.
Nutrition is calculated per serving.