Fried Pickle Dip
Creamy with a touch of crunch and a little tanginess from the pickles, this Fried Pickle Dip tastes just like fried pickles but in dip form! Your new favorite chip dip!
A FLAVORFUL CHIP DIP
I have to admit, this Fried Pickle Dip was born out of love for my son and his love for fried pickles. He absolutely loves fried pickles dipped in ranch dressing so why not take it a step further and combine the taste of fried pickles with the ranch dressing?! You don’t even have to LOVE pickles to love this dip, it grows on you – ha! It’s an easy party dip but makes a simple snack too!
Made this for a college football tailgating party. I should have doubled the recipe, it was gone fast! Needless to say it was a hit!
– Sharon
FREQUENTLY ASKED QUESTIONS:
You can use whatever kind of pickles you like the most. Dill pickles are most popular but I think some spicy pickles (like Wickles Pickles – not sponsored or affiliated) would be amazing with the creaminess of the cream cheese and sour cream. I wouldn’t recommend bread and butter pickles unless you want this to be a sweeter dip.
I do suggest keeping some more of the crunchy topping on hand to replace on the side as people are eating it. Also, use your favorite dipping foods here. It goes with a lot more than just chips. It tastes great with crackers and veggies too!
If you know you are not going to eat the whole dip at once, I would try and store the leftover dip and topping separate. It is still good if the topping is left on, but it won’t be as crunchy after it sits in the fridge.
Keep the leftover dip in the fridge for up to 5 days. Topping can be kept at room temperature for up to 5 days. You can freeze it but the texture may slightly change. It should last up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – Don’t fret if you forgot to pull it out, to soften, try these How To Soften Cream Cheese Quickly tips that can really help speed up the process.
- sour cream – I know someone is going to want a substitute for this because their husband doesn’t like sour cream and the only option I can think of is plain Greek yogurt. This is supposed to be a creamy, tangy dip and nearly all creamy dips are made with sour cream. If there is something else you traditionally use as a substitute, then use that and comment below to let us know what you like to use.
- dill pickle juice
- ranch seasoning– You can grab a packet at the store, or make your own with my Homemade Ranch Seasoning Mix recipe that I highly recommend.
- chopped fresh dill– you could use dried dill but keep in mind that it is a bit more potent than the fresh stuff when deciding how much to add in.
- garlic powder
- onion powder
- salt and pepper
- small diced dill pickles – you want these small enough so they can be easily eaten.
HOW TO MAKE FRIED PICKLE DIP:
Place the softened cream cheese in a large bowl and whip until smooth with an electric hand mixer. Add the sour cream and mix until smooth.
Add the dill pickle juice, ranch seasoning, dill, garlic powder, onion powder, salt, and pepper, mix to combine. Gently stir in the dill pickles.
Cover with plastic wrap and place in the fridge for at least 2 hours for the flavors to combine. Don’t skip this step, it really helps the flavor. In the meantime, make the topping by melting the butter in a large skillet over medium heat. Add the breadcrumbs, stir constantly until lightly golden brown and toasted, 3-5 minutes.
Immediately transfer the breadcrumbs to a separate plate so they don’t continue to cook. When you are ready to serve, add the dip to your serving bowl and top with the bread crumb mixture. Serve with chips and veggies of your choice.
CRAVING MORE RECIPES?
- Reuben Dip
- Million Dollar Dip
- BLT Dip
- Shrimp Dip
- Bloomin Onion Dip
- Poolside Dip
- Veggie Dip
- Mississippi Sin Dip
- Jalapeno Popper Dip
- Creamy Taco Dip
- Pontoon Dip
- Pepper Jelly Cream Cheese
- Crock Pot Queso Dip
- Dill Pickle Pasta Salad
- Pickles in a Blanket
- Refrigerator Pickles
- Bread and Butter Pickles
- Dill Pickle Relish
Fried Pickle Dip
Ingredients
- 8 ounce block cream cheese (softened to room temperature)
- 16 ounce container sour cream
- 3 Tablespoons dill pickle juice
- 1 ounce packet ranch seasoning
- 2 teaspoons chopped fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups small diced dill pickles (use more or less, to taste)
For the topping:
- 4 Tablespoons unsalted butter
- 1 cup panko breadcrumbs
Instructions
- Place 8 ounce block cream cheese (softened to room temperature) in a large bowl and whip until smooth with an electric hand mixer.
- Add 16 ounce container sour cream and mix until smooth.
- Add 3 Tablespoons dill pickle juice, 1 ounce packet ranch seasoning, 2 teaspoons chopped fresh dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt and 1/4 teaspoon pepper, mix to combine.
- Gently stir in 1 1/2 cups small diced dill pickles.
- Cover with plastic wrap and place in the fridge for at least 2 hours for the flavors to combine. Don’t skip this step, it really helps the flavor.
- In the meantime, make the topping by melting 4 Tablespoons unsalted butter in a large skillet over medium heat.
- Add 1 cup panko breadcrumbs, stir constantly until lightly golden brown and toasted, 3-5 minutes.
- Immediately transfer the breadcrumbs to a separate plate so they don’t continue to cook.
- When you are ready to serve, add the dip to your serving bowl and top with the bread crumb mixture. Serve with chips and veggies of your choice.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
ABSOLUTELY AWESOME
Made this for a college football tailgating party. I should have doubled the recipe, it was gone fast! Needless to say it was a hit!
Very yummy. Taste very much like fried pickles.
This is really delicious. Good anytime.
Made this last night – it’s already gone! Ha! Obviously a hit thank you!