Fried Pickle Dip
Fried pickle dip is creamy, tangy, and packed with dill pickle flavor, topped with crispy toasted breadcrumbs for the perfect crunch. Serve it with chips or fresh veggies for a delicious appetizer!
Over the last decade, I've come to appreciate the vinegary bite of a pickle and fried pickle chips dipped in ranch has become one of my favorite restaurant appetizers.
If you're looking for an easier way to serve fried pickles for a football party or to bring to a potluck party, you have to try this easy fried pickle dip -- a creamy, tangy dip loaded with pickle flavor and buttery, crispy breadcrumbs on top.
I loved this dish so much, I'll be making the cream cheese base to enjoy with raw veggies for my snacks this spring!
Why This is the Best Recipe
- Big Pickle Flavor: This creamy dip is loaded with chopped dill pickles and a hint of garlic, dill, and onion -- all your favorite seasonings in classic pickles.
- Crispy Topping: Buttery toasted panko breadcrumbs add the perfect fried pickle crunch but this is an optional topping if you want to keep it gluten-free.
- Quick & Easy: This easy snack comes together in minutes with simple ingredients, perfect for last-minute party prep or a fun after school snack with veggies.
Ingredients
This quick dip comes together with just a handful of ingredients you probably already have in the fridge:
- Dill Pickles: I used spicy bread and butter pickle chips but any jarred pickle or homemade pickle you love will work great. They are the predominant flavor in the recipe so be sure you enjoy their taste.
- Pickle Juice: Right from the jar!
- Panko Breadcrumbs: These lighter crumbs give the perfect crispy texture. If you can't find them, plain breadcrumbs would be a good substitute.
- Cream Cheese: I used a full-fat cream cheese. If you want your recipe to be lighter, you could substitute a light or fat-free cream cheese but please know it may affect the creamy texture.
- Hot Sauce: A couple dashes of hot sauce boost the flavor of the dip without making it "spicy." You could also use cayenne pepper. If you want it more spicy, add more than the recipe calls for.
- Sour Cream
- Butter
- Garlic Salt
- Onion Powder
- Dill: Fresh or dried
- Fresh Chives
- Something Crispy for Serving: potato chips, crackers, or tortilla chips, etc
- Fresh Veggies: for dunking, like baby carrots, celery, bell peppers, etc.
Want to Save This for Later?
We'll email this post to you, so you can come back to it later!
Prep the Cream Cheese Base
In a medium mixing bowl, combine the cream cheese and sour cream with a hand mixer until smooth.
Add the garlic salt, onion powder, and dried dill. Beat them in until everything is well blended.
Finely chop the pickles.
Finely chop the fresh chives and then add them along with the chopped pickles, the pickle juice, and the hot sauce to the mixing bowl.
Transfer the dip to a shallow serving dish, cover with plastic wrap, and chill for at least 30 minutes or up to 3 hours.
Meanwhile, you can prep the crispy breadcrumb topping.
Melt the butter in a small skillet over medium-high heat. Add the panko breadcrumbs and stir until golden brown and crispy. Remove from heat and let cool.
NOTE: The breadcrumbs can burn quickly. Do not leave them unattended and be ready to pull them from the heat quickly. Keep a clean bowl nearby, you can scrape them into the bowl to prevent the hot pan from continuing to brown them even after they've been pulled from the heat.
Assemble the Dip
To keep the breadcrumbs crispy, be sure to store the cream cheese dip and toasted breadcrumbs separately until just before serving.
You can either sprinkle the breadcrumbs over the dip and serve or you may wish to gently stir in 1/3 of the breadcrumbs into the dip first so there is a bite of crispy breadcrumb in every bite.
I used a wide, shallow bowl for my dip so that the ratio of breadcrumb to cream cheese filling was even. If you use a narrower, deeper bowl, I'd recommend stirring some breadcrumbs in and sprinkling the rest over the top.
Make Ahead Tips
- Storage: Store the dip (without the breadcrumbs on top) in the fridge for up to 3 days.
- Crispy Topping: You can pre-toast the breadcrumbs but keep them in a sealed airtight container so they don't soften up, add them just before serving.
- Serving Tip: Let the dip sit at room temperature for 10 minutes before serving for easier dipping.
Variations
- Spicy Pickle Dip: Add a dash of hot sauce or chopped pickled jalapeños.
- Extra Creamy Dip: Stir in a little mayo for an ultra-smooth texture.
- Cheesy Pickle Dip: Mix in shredded cheddar for a tangy, cheesy dip.
- Ranch Pickle Dip: Use a packet of dried ranch seasoning in place of the onion powder and dill.
Serving Suggestions
I plated up herbed crackers, fresh raw celery sticks, and wavy carrot chips for dunking into our fried pickle dip when I shared this with my family.
You could serve it for a football party appetizer or bring it to a potluck party with a big bowl of potato chips or tortilla chips for dunking, too. It would make a fun side dish for party sandwiches at any open house style party.
If you're hosting a summer bbq, consider offering this as a unique topping on a grilled cheeseburger in place of sliced cheese and pickles!
If you skip the buttered breadcrumbs, this would be a high-protein snack to enjoy with raw veggies after school or for an easy lunch side.
More Easy Appetizer Dips
Looking for more party dip recipes? I think these are the best potluck party dish to bring since they travel so well!
📖 Recipe
Fried Pickle Dip
Ingredients
For the Pickle Dip
- 1 (8 oz) package of cream cheese
- 1/2 cup sour cream
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 tablespoon dill
- 3/4 cups drained and chopped dill pickles
- 2 tablespoons pickle juice from the pickle jar
- 2 - 3 shakes hot sauce like Texas Pete, or 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh chives minced, plus more for garnish
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter
For Serving
- Salty crispy sides like potato chips, crackers, or tortilla chips
- Fresh veggies like baby carrots, celery, bell peppers, etc.
Instructions
- Add the cream cheese, sour cream, garlic salt, onion powder, and dill to a medium sized mixing bowl. Beat everything together with a hand mixer until well combined.
- Stir in the finely chopped pickles, pickle juice, hot sauce, and fresh chives.
- Scrape the dip into a pretty shallow serving dish and cover with plastic wrap. Chill the pickle dip for at least 3 minutes or up to 3 hours.
- While the dip is chilling, melt the butter in a small nonstick skillet over medium-high heat. Add the panko breadcrumbs and toast them, stirring until they are golden brown and crispy. Set aside to cool.
- Top the chilled pickle dip with the toasted breadcrumbs, any remaining minced chives, and serve.
Save This Recipe to Your Recipe Box
Find this delicious recipe next time you visit by saving it to your very own recipe box on my site. All your favorites stored in one easy place!
Comments
No Comments