Fried Pickle Dip

This dip has been blowing up online for good reason. It captures everything you love about fried pickles, the crunch, the tang, the creamy dipping sauce, and puts it all in one bowl. No deep fryer required.

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup dill pickles, finely diced
  • 2 tbsp pickle juice (from the jar)
  • 1 tsp garlic powder
  • 2 tbsp fresh dill, chopped
  • 2 tbsp chives, chopped
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter
  • Black pepper to taste

Step-by-Step Instructions

Step 1: Toast the Panko

Melt butter in a nonstick skillet over medium heat. Add the panko breadcrumbs and stir constantly until they turn golden brown, about 3 to 4 minutes. Transfer to a bowl and let them cool completely. This is what gives the dip its “fried” factor, so don’t skip it.

Step 2: Mix the Base

In a large bowl, combine the softened cream cheese, sour cream, mayo, pickle juice, garlic powder, and a few cracks of black pepper. Stir until smooth and well combined.

Step 3: Add the Good Stuff

Fold in the diced pickles, fresh dill, and chives. The pickles should be finely diced so you get pickle in every bite. Give the jar a good drain before chopping so you don’t water down the dip.

Step 4: Chill

Cover and refrigerate for at least 30 minutes. This lets the flavors come together and the dip firms up to a scoopable consistency. An hour is even better if you have the time.

Step 5: Top and Serve

Spoon the dip into a serving bowl (or right back into the pickle jar if you want the full viral look). Pile the toasted panko on top just before serving so it stays crunchy.

Serving Suggestions

  • Kettle-cooked potato chips or thick tortilla chips
  • Pretzels or pretzel crisps
  • Sliced baguette or pita chips
  • Raw veggies like celery, carrots, and bell pepper strips

Tips

  • Use good pickles. Grillo’s are the internet’s favorite for this recipe, but any quality dill pickle works.
  • Don’t add the panko topping until right before you serve. It goes soggy fast.
  • Make it ahead if you want. The base keeps well in the fridge for 2 to 3 days. Just add fresh panko when you’re ready.
  • For a high-protein twist, swap the sour cream for blended cottage cheese. Same tang, more protein.