Ingredients
Scale
- 16 oz container sour cream (can sub dairy-free)
- 8 oz cream cheese (can sub dairy-free)
- 1 cup dill pickles, chopped
- 2 tbsp pickle juice
- 1 tbsp Worcestershire sauce
- 2–3 tbsp fresh dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp ranch seasoning
- Salt to taste
- 3/4 cup Panko breadcrumbs
- 1 tbsp butter (or dairy-free butter)
Instructions
- In a mixing bowl, combine the sour cream, cream cheese, chopped dill pickles, pickle juice, Worcestershire sauce, fresh dill, garlic powder, onion powder, ranch seasoning, and salt.
- Mix until smooth and well combined.
- In a separate pan, melt the butter over medium heat and add the Panko breadcrumbs, toasting them until golden brown.
- Fold half of the toasted Panko into the dip mixture and reserve the other half for topping.
- Transfer the dip to an oven-safe dish, top with the remaining Panko, and bake at 350°F until heated through, about 10-15 minutes.
- Serve warm with sturdy dippers such as chips or veggie sticks.
Notes
For a dairy-free version, use dairy-free sour cream and cream cheese. You can make the dip ahead of time and store the breadcrumb topping separately for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg