Fried dill pickle dip
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.
Equipment
- Frying pan
Ingredients
- ½ cup panko bread crumbs
- 3 tbsp salted butter
- 1 cup diced dill pickles
- ⅓ cup sour cream
- 8 oz cream cheese - softened
- 2 tbsp 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.
Nutrition
Calories: 74kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 201mgPotassium: 31mgFiber: 0.3gSugar: 1gVitamin A: 207IUVitamin C: 0.3mgCalcium: 23mgIron: 0.2mg
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