What are the best pickles for dill pickle dip?

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.

What are the best chips to serve with fried pickle dip?

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.

Can I make fried pickle dip ahead of time?

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.

How long does dill pickle dip last in the fridge?

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.

Why is my pickle dip lumpy?

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.

Can I make this fried pickle dip gluten-free?

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.

Can you freeze dill pickle dip?

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.

Fried Pickle Dip (Creamy & Crunchy)

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

Units Scale

3/4 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
1/4 teaspoon onion powder
1/2 teaspoon garlic powder

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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