Can I make Fried Pickle Dip ahead of time?

Absolutely! Prepare the creamy dip base one to two days in advance and refrigerate. Add the toasted breadcrumbs just before serving to ensure they stay crisp.

What’s the best type of pickle for this dip?

Classic dill pickles are ideal, but feel free to experiment with spicy, garlic, or bread-and-butter varieties based on your taste preferences.

Is Fried Pickle Dip gluten-free?

The only ingredient with gluten is the traditional Panko breadcrumb topping. Swap for gluten-free Panko or crispy rice crackers to accommodate gluten-free diets.

Can Fried Pickle Dip be made vegan?

Yes! Substitute the sour cream and cream cheese with your favorite vegan alternatives and ensure the ranch seasoning is dairy-free.

How do I keep the dip from getting watery?

Use high-quality, firm pickles and make sure to drain and pat them dry before chopping. Toast and store the bread crumbs separately to add crunch only when ready to serve.

What can I serve with Fried Pickle Dip?

This dip shines with potato chips, pita chips, fresh veggies, pretzel rods, or as a spread on sandwiches and burgers.

Can I freeze leftovers?

It’s not recommended to freeze Fried Pickle Dip as the dairy elements can separate and become grainy when thawed.

7 Secret Fried Pickle Dip Tips: Ultimate Crowd-Pleasing Recipe

Description

Fried Pickle Dip is a tangy, creamy appetizer combining the zesty flavor of dill pickles with the crisp texture of toasted panko breadcrumbs, blended with rich cream cheese and sour cream. Enhanced by ranch seasoning, fresh dill and chives, and a splash of lemon and pickle juice, this easy dip delivers irresistible flavor. Serve with chips or veggies for parties, gatherings, or casual snacking.

Ingredients

Scale

½ cup Panko bread crumbs
1 tablespoon butter
2 cups sour cream
4 oz cream cheese, softened
1 packet ranch seasoning (about 1 oz or 2 tbsp)
1 tablespoon lemon juice
3 tablespoon dill pickle juice
1.5 cups dill pickles, chopped
2 garlic cloves, crushed
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced
Salt and pepper to taste
Hot sauce (optional, to taste)

Instructions

Melt butter in a frying pan over medium-high heat. Add panko bread crumbs and toast, stirring frequently, until crisp and golden brown (about 2 minutes).
Remove toasted panko from heat and transfer to a small bowl to cool.
In a mixing bowl, add sour cream, softened cream cheese, ranch seasoning, pickle juice, lemon juice, and hot sauce if using.
Blend with an electric hand mixer until well combined.
Stir in chopped dill pickles, crushed garlic, minced dill, and chives.
Taste and season with additional salt, pepper, or hot sauce as desired.
Spread half of the sour cream and pickle mixture in a serving dish.
Sprinkle half of the toasted panko breadcrumbs on top.
Layer remaining sour cream mixture and top with the rest of the breadcrumbs.
Serve with potato chips, pita chips, or fresh veggies.

Notes

For a lighter dip, substitute Greek yogurt for half of the sour cream. Vegan cream cheese and sour cream can be used, along with plant-based butter for dairy-free options. Make the dip 1-2 days ahead; toast breadcrumbs just before serving for peak crispness. Store covered in the fridge for up to 3 days. If the dip becomes watery, stir to recombine. Overmixing the panko in makes them less crunchy, so layer just before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: No-bake (with stovetop toasting)
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 170
Sugar: 2g
Sodium: 440mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 3g
Cholesterol: 30mg