My nephew hosts a monthly book club that meets on Friday nights, and everyone brings a small snack to share. This past month, I didn’t feel like bringing one of my usual go-to recipes.
I wanted to try something fun, different, and a little unexpected!
Trying a new recipe can be a little scary, especially when it includes something unexpected—like pickles. At first, the idea might seem strange or even unappetizing, but taking that small risk can really pay off.
You never know how the tangy crunch of pickles might perfectly balance out creamy or spicy flavors until you give it a try. Sometimes the dips that sound the weirdest end up being the most delicious surprises. Stepping out of your comfort zone, even just for a snack, can lead to new favorites and a more adventurous palate.
Bonus: It’s and EASY recipe!
Topping
- 4 Tbps butter
- 1 envelope of ranch seasoning
- 1 cup panko bread crumbs
Dip
- 24 oz jar kosher baby dill pickles, chopped
- 8 oz cream cheese, softened
- 16 oz sour cream
- 1 envelope of ranch seasoning
- 1/4 cup pickle juice
- Melt butter in a skillet over medium heat.
- Add ranch seasoning and panko breadcrumbs.
- Stir frequently and toast until the crumbs are golden brown and fragrant. Set aside.
- In a mixing bowl, combine: Softened cream cheese, Sour cream, 1 packet of ranch seasoning, pickle juice, & pickles.
- Stir until smooth and well combined. Transfer the mixture to a serving dish.
- Top evenly with the toasted ranch panko breadcrumbs.
- Serve with plain Ruffles
I’ve now brought this summer recipe to two gatherings, and it’s been a hit both times—so I knew I had to share it with you all! It’s simple, a little bold, and totally delicious. Give it a try at your next get-together and watch it disappear. Enjoy!
Want to try another delicious spring or summer recipe? This Candy Apple Salad is simply the best. Click here 🙂
Roots of Discovery 
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