Fried Pickle Dip

My Fried Pickle Dip is full of dill pickles, sour cream and cream cheese to mellow them out, and toasted buttery panko breadcrumbs to mimic the crispy fried coating!

4.60 from 64 votes

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Course: Savory Dips and Spreads

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

Panko Topping

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

Instructions

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.
Enjoy!

Video

Notes

Try ranch seasoning for the spices.
Substitute dill pickle relish.
Crushed crackers also make a great topping.
Thin out the dip with pickle juice.

Nutrition