Fried Pickle Dip

Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American

Keyword: fried pickle dip recipe, pickle dip

Servings: Servings

In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
Using an electric hand mixer, mix until well-combined.
Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!

Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
Freezer: Not recommended. The cream cheese changes texture once thawed.

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