Description
This creamy fried pickle dip features tangy dill pickles mixed into a rich cream cheese base, topped with crispy, buttery toasted breadcrumbs for a fast appetizer.
Ingredients
- 1 tablespoon unsalted butter
- ¾ cup panko breadcrumbs
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons ranch seasoning
- 1 cup dill pickles, finely chopped
- 2 tablespoons pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill weed
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Wavy potato chips for serving
- Pretzels or crackers for serving
- Fresh dill sprigs for garnish
Instructions
- Melt the butter in a skillet over medium-high heat.
- Add the panko breadcrumbs to the melted butter.
- Toast the breadcrumbs for 2 to 3 minutes, stirring frequently, until golden brown and crispy.
- Pour the toasted breadcrumbs into a small bowl and set aside to cool completely.
- Beat the softened cream cheese in a mixing bowl using an electric hand mixer until smooth and fluffy.
- Add the sour cream, ranch seasoning, pickle juice, garlic powder, onion powder, dried dill, and black pepper.
- Mix the ingredients until well combined.
- Fold in the chopped pickles, fresh dill, and fresh chives using a spatula until evenly distributed.
- Taste the dip and adjust seasoning with additional pickle juice or black pepper if needed.
- Transfer the dip to a serving bowl.
- Sprinkle the toasted breadcrumbs on top.
- Garnish with fresh dill and serve immediately with potato chips or pretzels.
Notes
- Use Greek yogurt instead of sour cream for a tangier, protein-rich version.
- Add ¼ cup chopped banana peppers or pickled jalapeños for extra heat.
- Swap panko for crushed butter crackers or regular breadcrumbs for the topping.
- Mix in ½ teaspoon smoked paprika or cayenne pepper for a smoky kick.
- Use refrigerated pickles like Grillo or Claussen for the best flavor.
- Soften cream cheese at room temperature for 30 minutes before mixing to prevent lumps.
- Toast breadcrumbs just before serving to keep them extra crispy.
- Make the dip base ahead and refrigerate; add breadcrumb topping right before serving.
- Store the dip in an airtight container in the refrigerator for up to 5 days.
- Keep toasted breadcrumbs separate in a sealed container at room temperature for up to 3 days.
- Prep Time: 8 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: No-Bake (with toasted topping)
- Cuisine: American