Fried Pickle Dip

5 from 4 votes

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 Time10

Cook Time5

Total Time15

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 203kcal

Author: Teri & Jenny

Ingredients

dip

8 ounce cream cheese softened
1/2 cup sour cream
1/2 cup Greek yogurt
1 cup chopped dill pickle
2 tablespoons pickle juice
1 tablespoon minced dill
1 tablepsoon thinly sliced chives
2 teaspoons garlic powder
1 teaspoon onion powder
salt and pepper to taste

panko topping

2 1/2 tablespoons salted butter
1 cup panko breadcrumbs
1 1/2 tablespoons thinly sliced chives

US Customary - Metric

Instructions

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.

Video

Notes

Tips for the BEST Fried Pickle Dip

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 375˚F 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.

Nutrition