Our fried pickle dip is a blend of tangy dill pickles, savory seasonings, and a rich and creamy base, all topped with toasted panko. Just like your favorite fried pickle chips, but in a dip!
Creamy, tangy, and covered in a crunchy panko crust, this fried pickle dip is one of our favorites for game day. It’s a bit milder than our spicy pickle dip for the guests who don’t love the heat but crave the flavor and crunch of dill pickles.
With a rich and creamy base made from a mixture of sour cream, cream cheese, and Greek yogurt and plenty of diced dill pickles and seasonings, every bite is beyond flavorful. What really makes this pickle dip pop is the top layer of fried panko that truly makes this a fried pickle chip in dip form.
Whether you’re making an appetizer for the football game or looking for easy party food to set out at your next family get-together, this is the dip for you!
How to Make Fried Pickle Dip
Ingredients
Process
- In a bowl, combine cream cheese, yogurt, and sour cream. Mix together until fully combined and smooth.
- Add pickles, pickle juice, dill, chives, garlic powder, and onion powder. Stir together. Season with salt and pepper and stir again.
- Pour mixture into a serving bowl and smooth top.
- Melt butter in a skillet over medium heat. Add panko crumbs and toast until golden brown. Remove panko crumbs from the heat and stir in chives (or dill).
- Pour toasted crumbs over dip in an even layer and serve with chips, crostini, crudité, pretzels, etc.
Tips for the BEST Fried Pickle Dip
This pickle dip is incredibly simple, but here are a few key tips to give you the very best dip each and every time.
- Make sure the cream cheese is 100 percent softened to room temperature. This ensures the texture is rich and creamy, without any lumps or bumps of cream cheese hanging around.
- Watch the panko closely! Once the panko starts to brown, it can go from toasted to burnt fairly quickly.
- Toast the panko just before serving. The panko will go from crispy to chewy as it soaks in the moisture from the dip. While this won’t make it taste bad, you’ll get the full crunchy effect of the fried pickle dip if you toast and top it just before serving.
Variations
- Add a diced jalapeno pepper for a spicy kick.
- Stir one-third to one-half cup of freshly shredded cheese, like sharp cheddar or pepper jack, into the dip before topping with the fried panko.
- Add extra veggies like finely diced red pepper or green onions for more color and flavor.
- Add three strips of diced, crispy bacon into the dip for a smoky, meaty flavor.
Make Ahead Instructions
You can make this dip up to three days before serving. Combine all of the dip ingredients as directed and store them in an airtight container in the refrigerator.
Just before serving, toast your panko and sprinkle on top.
Can the Fried Pickle Dip be Served Hot?
Yes! If you want to serve the dip hot, we recommend omitting the Greek yogurt and instead replacing it with 3 ounces of freshly shredded mozzarella. Transfer the dip to a baking dish and top with the untoasted panko mixture, then bake in a 375ËšF oven for about 20 minutes. If the top has not browned, you can place the dip under a low-heat broiler for 30 seconds or until browned and toasted.
What to Serve with Our Fried Pickle Dip
- Crackers
- Potato chips
- Pretzels
- Chicken fried potatoes
- Crostini
- Crudité including sugar snap peas, baby carrots, radish chips, cucumber coins, celery sticks, cherry tomatoes, and bell pepper strips
- Onion rings
- French fries
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Fried Pickle Dip
Our fried pickle dip is a blend of tangy dill pickles, savory seasonings, and a rich and creamy base, all topped with toasted panko. Just like your favorite fried pickle chips, but in a dip!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings:
 INGREDIENTS Â
 INSTRUCTIONS Â
-
In a bowl combine cream cheese, yogurt and sour cream. Mix together until fully combined and smooth.
-
Add pickles, pickle juice, dill, chives, garlic powder, and onion powder. Stir together. Season with salt and pepper and stir again.
-
Pour mixture into a serving bowl and smooth top.
-
Melt butter in a skillet over medium heat. Add panko crumbs and toast until golden brown.
-
Remove panko crumbs from heat and stir in chives (or dill).
-
Pour toasted crumbs over dip in an even layer and serve with chips, crostini, crudité, pretzels, etc.
 NOTES Â
- Make sure the cream cheese is 100 percent softened to room temperature. This ensures the texture is rich and creamy, without any lumps or bumps of cream cheese hanging around.
- Watch the panko closely! Once the panko starts to brown, it can go from toasted to burnt fairly quickly.
- Toast the panko just before serving. The panko will go from crispy to chewy as it soaks in the moisture from the dip. While this won’t make it taste bad, you’ll get the full crunchy effect of the fried pickle dip if you toast and top it just before serving.
Can the Fried Pickle Dip be Served Hot?
Yes! If you want to serve the dip hot, we recommend omitting the Greek yogurt and instead replacing it with 3 ounces of freshly shredded mozzarella. Transfer the dip to a baking dish and top with the untoasted panko mixture, then bake in a 375ËšF oven for about 20 minutes. If the top has not browned, you can place the dip under a low-heat broiler for 30 seconds or until browned and toasted.
Calories: 203kcal Carbohydrates: 9g Protein: 5g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.1g Cholesterol: 47mg Sodium: 818mg Potassium: 123mg Fiber: 1g Sugar: 3g Vitamin A: 647IU Vitamin C: 1mg Calcium: 83mg Iron: 1mg
CUISINE: American
COURSE: Appetizer, Snack
