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Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.
The Insider Scoop on This Fried Pickle Dip
- Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
- All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
- Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.
Fried Pickle Dip Ingredients
- Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
- Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
- Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.
How to Make Fried Pickle Dip
You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!
- Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
- Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
- Mix: Using an electric hand mixer, mix until well-combined.
- Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!
Alyssa’s Pro Tip
Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.
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In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
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Using an electric hand mixer, mix until well-combined.
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Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!
Storing Leftovers
- Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
- Freezer: Not recommended. The cream cheese changes texture once thawed.
Calories: 336kcalCarbohydrates: 13gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 87mgSodium: 757mgPotassium: 231mgFiber: 1gSugar: 5gVitamin A: 1111IUVitamin C: 2mgCalcium: 159mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pickle-Inspired Recipes
If you guys liked this fried pickle dip, you need to check out my other pickle recipes!
This story originally appeared on TheRecipeCritic
