Fried dill pickle dip is everything you didn’t know you needed! Creamy, tangy, and topped with a golden breadcrumb crunch that brings fried pickle flavor without the deep fryer.
It’s the kind of easy appetizer that has people dipping nonstop and asking for the recipe before halftime.
With all the bold flavors of a basket of fried pickles and the comfort of a warm, cheesy spread, this dip is made for game days, casual get-togethers, or quick snacking. You’ll love how simple it is to make, and how fast it disappears once served.
Looking for more recipes with pickles? Try this tangy smash burger sauce or creamy potato salad with pickles. Both are favorites for good reason.
Recipe Highlights
- Crispy, creamy combo: The dip is rich and velvety with that signature tang from dill pickles, finished off with a buttery breadcrumb topping for a “fried” taste
- Great for game day: This dip is a crowd-pleaser, especially when served with sturdy chips or pretzel bites.
- No deep frying needed: You get the fried pickle flavor without heating up oil or dealing with a splattering mess.
- Easy to make ahead: Prepare the base ahead and top with toasted breadcrumbs when ready to serve for stress-free hosting.
Ingredients
- Cream cheese: Softened cream cheese forms the creamy base of the dip.
- Sour cream: Adds a little tang and helps smooth out the texture.
- Dill pickles: The star of the show; go for a briny, flavorful pickle.
- Pickle juice: Just a splash to punch up the flavor.
- Ranch seasoning packet: This adds a savory, herby flavor that pairs perfectly with the tangy pickles. The packet version keeps it simple, but you can also use homemade ranch seasoning if you prefer.
- Breadcrumbs: Toasted with a little butter for that “fried” topping.
- Butter: Used to toast the breadcrumbs to golden perfection.
- Dill weed: Dried or fresh for garnish. It ties in the dill pickle flavor beautifully.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
Tools for this recipe
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- Hand mixer
- Mixing bowls
How to make fried dill pickle dip
Start by toasting the panko breadcrumbs. Melt butter in a skillet over medium heat, then stir in the panko and cook, stirring often, until golden brown. Set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add the ranch seasoning, sour cream, chopped dill pickles, and pickle juice.
Stir until everything is fully combined. Transfer the dip mixture to your serving dish. Sprinkle the toasted panko breadcrumbs evenly over the top and garnish with chopped dill before serving.
What we dip in this
- Waffle-cut potato chips or kettle chips to get your scoop in!
- Warm pretzel bites
- Sliced baguette or crostini
- Crunchy celery or cucumber sticks
How to store
Keep leftovers in an airtight container in the fridge for up to 4 days. This is a cold dip so no need to reheat. If it's too cold, let it sit out for a few minutes to bring it to room temperature.
To make ahead, assemble the dip (minus the breadcrumbs) a day in advance. Toast and add the topping just before serving.
Helpful Tips
- Drain your pickles well so you can control the texture of your dip because too much moisture can make the dip watery.
- Softened cream cheese is easier to mix. Let it come to room temperature before mixing.
- Be careful not to burn the bread crumbs when toasting. It makes a huge difference for that “fried” texture.
- If you prefer a smooth dip, use a food processor to blend all the ingredients (except the toasted breadcrumbs) until creamy. For a chunkier texture, mix everything together first and fold in the chopped pickles at the end. That’s how I like to make mine!
FAQs
Yes, plain Greek yogurt works as a substitute and gives the dip a protein boost.
Not at all, but you can mix in a pinch of cayenne or chopped jalapeños for heat if you prefer.
Yes, it's meant to be a cold dip.
Classic dill pickles work best, but garlic dills or spicy dills are fun for variety.
Try this fried dill pickle dip today!
Fried dill pickle dip brings together bold, tangy flavors and that irresistible fried pickle vibe in one creamy, scoopable spread.
It’s the kind of snack that disappears quickly and earns recipe requests every time.
Whether you’re planning your game day lineup or looking for a new party favorite, this easy recipe is one you’ll want to keep handy.
Happy Cooking!
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Fried dill pickle dip
Equipment
- Frying pan
Ingredients
- ½ cup panko bread crumbs
- 3 tablespoon salted butter
- 1 cup diced dill pickles
- ⅓ cup sour cream
- 8 oz cream cheese - softened
- 2 tablespoon pickle juice
- 1 oz ranch seasoning mix
Instructions
- Heat a skillet over medium heat. Add the butter and let it melt completely. Stir in the panko bread crumbs and cook, stirring often, until they’re golden and crisp, about 4 to 5 minutes. Once toasted, remove from heat and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer (or by hand) until smooth and creamy.
- Add the ranch seasoning, sour cream, chopped dill pickles, and pickle juice to the cream cheese. Stir everything together until evenly combined.
- Transfer the mixture into your serving dish and spread it out evenly.
- Sprinkle the toasted panko evenly over the top. If desired, add a sprinkle of fresh dill for a bright, herby finish. Serve immediately or chill until ready to serve.
Notes
- Softening the cream cheese: Let the cream cheese sit at room temperature for 30 minutes to make mixing easier and prevent lumps.
- Pickles: Use well-drained dill pickles to avoid a watery dip.
- Breadcrumbs: Toasting the panko in butter gives that signature “fried” flavor without needing a fryer.
- Make ahead: You can prepare the dip (without the breadcrumbs) a day in advance. Add the panko topping just before serving to keep it crispy.
- Serving ideas: Great with kettle chips, pretzel crisps, toasted baguette slices, or veggie sticks.
