This dip has all the flavors of fried pickles without having to heat up the fryer.
ingredient
- 1 tablespoon salted butter
- 3/4 cup panko
- 1 (16-ounce) container sour cream
- 1 (1-ounce) envelope ranch dressing mix
- 1 1/2 cups chopped fresh dill pickles plus 1 tablespoon pickle brine
- Fresh dill pickle chips, fresh dill, and fresh cracked black pepper
- Wavy potato chips, for serving
Directions
- Melt butter in a medium skillet over medium. Add panko, cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Remove from heat, stirring occasionally, until cooled and golden brown, about 5 minutes.
- Stir together sour cream, ranch mix, chopped pickles and pickle brine, and 1/2 cup of the toasted panko in a medium bowl until combined. Top with pickle chips, dill, black pepper, and remaining 1/4 cup toasted panko. Serve with potato chips.
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