This easy fried dill pickle dip is creamy, tangy and loaded with crunchy pickles and fresh dill. Buttery toasted panko gives it all the flavor and crunch of fried pickles—without the deep frying! Serve this fried pickle dip with potato chips, crackers or veggies for an easy party or game day appetizer.
P.S. You will love my cream cheese and corn dip recipe too!
Jump to:
❤️ Why You'll Love This Dill Pickle Dip
Creamy and crunchy: Cream cheese and sour cream make the dip rich and creamy, while buttery toasted panko adds that irresistible fried-pickle crunch.
Packed with pickle flavor: Chopped dill pickles, pickle juice and fresh dill give every bite plenty of tangy pickle flavor.
No frying needed: You get all the flavor and crunch of fried pickles without having to deep fry anything.
Quick and easy: This dip comes together with simple ingredients and makes an easy appetizer for parties, game day or whenever a pickle craving hits.
🥒What Makes This a Fried Pickle Dip?
Unlike traditional dill pickle dip, this version gets its fried-pickle flavor and crunch from buttery panko breadcrumbs toasted in a pan until golden. You get that crispy coating you love on fried pickles without actually deep frying anything.
The creamy base is made with cream cheese and sour cream, with chopped dill pickles, pickle juice and fresh dill adding plenty of tangy pickle flavor. Finish it with the toasted panko just before serving so every scoop is creamy, crunchy and packed with dill pickle flavor.
🥄 Ingredients for Fried Dill Pickle Dip
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Cream cheese: Use softened full-fat cream cheese for the creamiest, smoothest dip.
Sour cream: Lightens the cream cheese and gives the dip a creamy, tangy consistency.
Pickle juice: Don't throw away the brine! A tablespoon adds extra tangy dill pickle flavor to the dip.
Lemon juice: Adds brightness and balances the rich, creamy base.
Fresh dill: Fresh dill gives this dip its classic dill pickle flavor. No fresh dill? See my guide to the best dill substitutes for alternatives.
Dill pickles: Chop them fairly small so you get crunchy pickle pieces in every bite.
Panko breadcrumbs: The secret to the fried-pickle crunch. Panko becomes light and crispy when toasted in butter.
Butter: Used to toast the panko until golden and crunchy.
Onion powder and garlic powder: Add savory flavor without overpowering the pickles.
salt and pepper to taste
No fresh dill? See my guide to the best dill substitutes to find the right replacement and substitution ratio.
👩🏼🍳 How to Make Fried Pickle Dip
1. Toast the panko. Melt the butter in a skillet over medium heat. Add the panko breadcrumbs and a pinch of salt, then cook, stirring frequently, until golden brown and crisp. Remove from the heat and set aside to cool.
2. Make the creamy pickle dip. In a mixing bowl, stir together the softened cream cheese, sour cream, pickle juice, lemon juice, onion powder and garlic powder until smooth and creamy.
3. Add the pickles and dill. Fold in the chopped dill pickles, fresh dill and most of the toasted panko, reserving a little panko for the top. Taste and season with salt and pepper as needed.
4. Finish and serve. Transfer the dip to a serving bowl and sprinkle the reserved buttery panko over the top. Serve with potato chips, crackers or fresh vegetables.
📝 Tips & Tricks
Soften the cream cheese: Make sure your cream cheese is softened to room temperature before mixing so the dip turns out smooth and creamy rather than lumpy. Short on time? See my how to soften cream cheese guide for the quickest methods.
Serve this fried pickle dip with ruffled potato chips, crackers, pretzels or crunchy fresh vegetables or grilled veggies like my grilled asparagus.
Toast the panko carefully: Cook the panko in butter over medium heat and stir frequently. Once it starts turning golden, keep a close eye on it—it can go from perfectly toasted to burnt quickly.
Drain the pickles: If your chopped dill pickles are particularly wet, lightly pat them dry with paper towel before adding them. This helps prevent the dip from becoming watery.
Save some panko for the top: Fold some of the toasted breadcrumbs through the dip, but reserve plenty for sprinkling over just before serving. This keeps that signature fried-pickle crunch.
Taste before adding salt: Pickles and pickle juice are already salty, so mix everything together and taste the dip before adding additional salt.
Making it ahead? Prepare the creamy dill pickle dip ahead of time, but keep the toasted panko separate. Add the panko just before serving so it stays crisp.
❓Fried Pickle Dip FAQS
Dill pickles are the best choice for this dip because their salty, tangy flavor balances the creamy base. I prefer crunchy dill pickles rather than sweet pickles. Chop them fairly small so you get pickle in every bite.
Ruffled or wavy potato chips are my favorite because they're sturdy enough for this thick, creamy dip. Tortilla chips, pita chips, crackers and fresh vegetables are also great for dipping.
Yes. Make the creamy dill pickle dip ahead and refrigerate it in an airtight container. For the best texture, keep the toasted panko separate and add it just before serving so it stays crispy.
Store leftover pickle dip in an airtight container in the refrigerator for up to 3 days. The panko will soften over time, so sprinkle over some freshly toasted breadcrumbs before serving leftovers if you want to bring back the crunch.
The cream cheese was probably too cold. Let it soften to room temperature before mixing. If your dip is already lumpy, beat the creamy base briefly with an electric hand mixer until smooth before folding in the pickles, dill and panko.
Yes. Regular panko breadcrumbs usually contain wheat, so use certified gluten-free panko or gluten-free breadcrumbs instead. Check the labels on your other ingredients as well if you're preparing the dip for someone who needs to avoid gluten.
I don't recommend freezing this dill pickle dip. The cream cheese and sour cream can change texture after thawing, and the pickles and panko will lose their crisp texture. This dip is best made fresh or stored in the refrigerator for up to 3 days.
A FEW OTHER APPETIZER RECIPE IDEAS:
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Fried Dill Pickle Dip (Creamy & Crunchy)
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
This easy fried dill pickle dip is creamy, tangy and loaded with crunchy pickles and fresh dill. Buttery toasted panko gives it all the flavor and crunch of fried pickles—without the deep frying! Serve this fried pickle dip with potato chips, crackers or veggies for an easy party or game day appetizer.
Ingredients
- ¾ cup panko breadcrumbs
- 2 tablespoons butter
- pinch of salt
- 8 oz (226 g) cream cheese, softened
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon pickle juice
- 1 tablespoon fresh dill, chopped
- 1 cup dill pickles, finely chopped
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Toast the panko:
- Melt the butter in a skillet over medium heat. Add the panko breadcrumbs and a pinch of salt, then cook, stirring frequently, until golden brown and crisp. Remove from the heat and set aside to cool.
- Make the creamy pickle dip:
- In a mixing bowl, stir together the softened cream cheese, sour cream, pickle juice, lemon juice, onion powder and garlic powder until smooth and creamy.
- Add the pickles and dill:
- Fold in the chopped dill pickles, fresh dill and most of the toasted panko, reserving a little panko for the top. Taste and season with salt and pepper as needed.
- Finish and serve:
- Transfer the dip to a serving bowl and sprinkle the reserved buttery panko over the top. Serve with potato chips, crackers or fresh vegetables.
Notes
For the crunchiest fried pickle dip, toast the panko until golden and let it cool slightly before adding it to the dip. Reserve some of the toasted panko for sprinkling over the top just before serving.
Make sure the cream cheese is softened before mixing for a smooth, creamy dip. If making the dip ahead, refrigerate the creamy pickle mixture separately and add the toasted panko just before serving.
- Prep Time: 15
- Cook Time: 5
- Method: Sautéing
Nutrition
- Serving Size: per serving
- Calories: 208 kcal
- Sugar: 2.5 g
- Sodium: 318 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 3.4 g
- Cholesterol: 56 mg
Comments
No Comments