Love fried dill pickles? My Fried Pickle Dip gives you tart dill pickles, creamy sour cream to mellow them out, and toasted buttery panko breadcrumbs to mimic the crispy fried coating!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Fried Pickle Dip
One of the best appetizers out there are fried pickles! Tart, juicy pickles with crispy, buttery coating. What more could you ask for?
I can’t think of a better appetizer, but what if I don’t have time to make the pickles, coat them, fry or bake them, make a dipping sauce, AND clean up the mess that making fried pickles causes?
When I order my fried pickles, I immediately think of what dipping sauce they are coming with.
Ranch is the standard but if you bring me a spicy jalapeño ranch, that is even better! I could give you a recipe for a kick-ass Fried Pickle Dipping Sauce but why have a separate sauce when you can get it all together?
My Fried Pickle Dip is just that. A fried pickle AND a dipping sauce all in one bowl! The cool creamy taste of a dipping sauce, the tartness of the pickle, and the crunch of the coating are all in this one recipe.
This Pickle Dip is everything you love about fried pickles, the dipping sauce, and all without the mess! How about if I told you that you can make it a few days ahead of time?
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Ingredients for Dill Pickle Dip
- cream cheese
- sour cream
- dill pickles
- panko bread crumbs
Cream Cheese – make sure it’s softened, close to room temperature for easier mixing.
Sour Cream – Feel free to use full fat or or reduced fat versions. You can also use plain yogurt.
Dill Pickles – Polish dill are the best. I don’t like the garlic or kosher pickles for this. Just plain old sour dill pickles for me!
Panko – Panko has the best texture for the topping. If you don’t have panko, I would use cornmeal but not plain bread crumbs.
Spices – For this recipe I use garlic powder and onion powder, salt and pepper. Feel free to add your favorite spices!
How to make Pickle Dip
ONE: Toast the panko breadcrumbs in butter in a pan stove top until crispy. Set aside.
TWO: In a medium sized bowl, combine the sour cream and cream cheese. Add the spices and pickle juice. Stir to combine completely. Season to taste.
THREE: Fold in the chopped pickles. Top with the toasted panko crumbs and serve with chips.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I use bread and butter pickles?
Yes, you can use any pickles that you like! You can also use my homemade spicy beer pickles!
Regular breadcrumbs instead of Panko
Yes you can, but I find that they don’t get as crispy due to their smaller size and just end up getting sticky and gummy on the dip.
Can I use yogurt instead of sour cream?
Yes, you can, but it will make the dip even tangier.
What can I serve with it besides chips?
The Fried Pickle Dip tastes great with pretzels and kettle chips, but I haven’t tried it with anything else. If you do, let me know how it turns out!
How long does it last?
It will last 3-4 days in the refrigerator if covered tightly. If you are making ahead of time and storing, I would recommend leaving off the toasted topping until serving.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
My Fried Pickle Dip recipe is pretty mild as is, but if you prefer to have it kicked up a notch, add some diced jalapeño, a dash of hot sauce, or a little fresh minced garlic. It tastes just like a fried pickle!
More Easy Appetizers
Dill Pickle Dip Recipe
- 1/2 cup Panko crumbs
- 1 tablespoon Butter
Fried Pickle Dip
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- pinch salt and pepper
- 2 teaspoon pickle juice
- 1 cup dill pickles (chopped fine)
Toast you Panko topping
- In a dry pan, add the butter and the Panko.
- Over medium heat, stir the butter and Panko until all the butter is absorbed and the Panko is a toasty light brown color.
- Remove from the heat and place the Panko on a paper towel to cool.
- Once cooled completely, store in an air-tight container until ready to use.
- This can be made a few days in ahead of time.
Prepare the dip base
- In a medium-sized bowl, combine the sour cream and cream cheese.
- Add the onion powder, garlic powder, and pickle juice.
- Stir to combine completely.
- Taste and season with salt and pepper to your liking.
- Fold in the diced pickles.
- If you are serving immediately, top with toasted Panko and serve with thick potato chips or pretzels.
- If you are serving later, store in an air-tight container up for up to 3 days and then top with Panko when ready.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 355mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 3g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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