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Fried Pickle Dip

A delightful blend of cream cheese, sour cream, and dill pickles, topped with crunchy fried onions for a refreshing summer dip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dip Ingredients
  • 4 ounces cream cheese, softened Soften at room temperature for 30–45 minutes.
  • 1 ounce packet ranch dressing mix
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 2 cups sour cream
  • 1 1/4 cups diced dill pickles Pat dry with a paper towel to avoid a watery dip.
Topping Ingredients
  • 1/3 cup French fried onions Crushed into coarse crumbs.
For Serving
  • Chips or crackers Thick kettle chips, crisp baguette slices, or cucumber ribbons work well.

Method
 

Preparation
  1. In a mixing bowl, stir together the cream cheese, ranch mix, red pepper flakes, and cayenne pepper until smooth.
  2. Stir in the sour cream.
  3. Pat the diced pickles with a paper towel to remove excess moisture then add them to the dip; stir.
  4. Transfer the dip to a serving bowl; refrigerate until ready to serve.
  5. Add the French fried onions to a small resealable baggie and use a rolling pin to crush them into crumbs.
Serving
  1. When ready to serve, top the dip with the French fried onion crumbs and serve with potato chips.

Notes

Keep dip refrigerated in an airtight container for up to 3 days. Store fried onion crumbs separately and add just before serving to maintain crispness. If dip releases liquid, stir to reincorporate.