The Ultimate Fried Pickle Dip
This creamy, tangy Fried Pickle Dip captures all the flavors of classic fried pickles—zesty dill, cool ranch, and a buttery crunch—without any deep frying. A 10-minute crowd-pleasing appetizer perfect for parties, game days, and snacking.
Equipment
- skillet for toasting breadcrumbs
- Mixing bowls
- hand mixer or whisk
- Spatula
Ingredients
- 8 oz cream cheese, softened
- 16 oz sour cream (or half Greek yogurt)
- 1 cup dill pickles, finely chopped
- 2 tbsp pickle juice
- 1 tbsp Worcestershire sauce
- 2 tbsp ranch seasoning mix (dry)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp fresh dill, chopped
- salt and pepper to taste
- 3/4 cup Panko breadcrumbs
- 1 tbsp salted butter
Instructions
- Melt the butter in a small skillet over medium heat. Add Panko and stir constantly for 3–5 minutes until golden brown. Transfer immediately to a bowl to prevent burning.
- In a mixing bowl, beat the softened cream cheese and sour cream with a hand mixer until smooth and fluffy, about 1–2 minutes.
- Add pickle juice, Worcestershire sauce, ranch seasoning, garlic powder, and onion powder. Mix until well combined.
- Gently fold in chopped pickles and fresh dill. Taste and adjust salt and pepper.
- Transfer dip to a serving bowl. Just before serving, top generously with the toasted Panko crumbs.
Notes
For the best crunch, keep the toasted Panko stored separately and sprinkle it on the dip right before serving. Pickles vary in saltiness, so always taste before adding additional salt. This dip should not be frozen, as dairy separates after thawing.