County fair crunchy fried pickles get a new look as a fried pickle dip!
Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!
- It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.
- This delish dip uses ingredients you likely already have in the pantry.
- Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
Ingredients and Variations
Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!
Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.
Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.
Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!
Variations
- Crumbled bacon or bacon bits add a smokey and savory flavor.
- Add some shredded cheddar for an extra dose of cheesiness.
How to Make Fried Pickle Dip
- Prepare topping and set aside.
- Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
- Fold in diced pickles and ½ the breadcrumb mixture.
- Refrigerate dip and top with the remaining breadcrumb mixture before serving.
Dunkers to Use for Dipping
Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.
Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.
Storing Fried Pickle Dip
- This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
- Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.
More Dill Pickle Favorites
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Fried Pickle Dip
Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.
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In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.
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In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.
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Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.
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Fold in the dill pickles and ½ cup of the breadcrumb mixture.
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Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.
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Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.
Leftover dip can be stored in the refrigerator for up to 5 days.
Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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