Fried Pickle Dip

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County fair crunchy fried pickles get a new look as a fried pickle dip!

Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!

plated Fried Pickle Dip with chips
  • It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.
  • This delish dip uses ingredients you likely already have in the pantry.
  • Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
breadcrumbs , pickles , sour cream , paprika , garlic powder , parsley , dill , cream cheese with labelst to make Fried Pickle Dip

Ingredients and Variations

Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!

Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.

Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.

Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!

Variations

  • Crumbled bacon or bacon bits add a smokey and savory flavor.
  • Add some shredded cheddar for an extra dose of cheesiness.
ingredients to make Fried Pickle Dip in a bowl and a bowl of pickles
mixed ingredients to make Fried Pickle Dip with a cup of panko breadcrumbs and pickles
adding pickles and breadcrumbs to bowl to make Fried Pickle Dip
Fried Pickle Dip ingredients mixed in a bowl

How to Make Fried Pickle Dip

  1. Prepare topping and set aside.
  2. Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
  3. Fold in diced pickles and ½ the breadcrumb mixture.
  4. Refrigerate dip and top with the remaining breadcrumb mixture before serving.

Dunkers to Use for Dipping

Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.

Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.

easy Fried Pickle Dip in a bowl

Storing Fried Pickle Dip

  • This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
  • Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.

More Dill Pickle Favorites

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easy Fried Pickle Dip in a bowl

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Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 55 minutes

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  • 1 cup Panko breadcrumbs
  • 2 tablespoons salted butter
  • 1 tablespoon grated parmesan cheese
  • 8 ounces cream cheese softened
  • 8 ounces sour cream
  • cup dill pickle juice
  • 2 tablespoons dried parsley
  • 2 teaspoons dried dill
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon celery salt more to taste
  • 1 cup dill pickles finely diced, plus more for garnish
  • In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.

  • In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.

  • Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.

  • Fold in the dill pickles and ½ cup of the breadcrumb mixture.

  • Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

  • Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.

If using fresh herbs, you will need ¼ cup fresh parsley and 2 tablespoons fresh dill.

Leftover dip can be stored in the refrigerator for up to 5 days. 

Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Fried Pickle Dip in a bowl and close up with a title
plated Fried Pickle Dip with chips around it and a title
savory Fried Pickle Dip with writing
easy to make Fried Pickle Dip with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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