Unless you are new around here, you know that we absolutely LOVE dill pickles! The tang, the crunch… there is just nothing better! Over the years, we have really celebrated our love for pickles by making our own homemade refrigerator dill pickles. And we have even grilled pickles to add to the most epic dill pickle chicken salad. So, yeah, we definitely gravitate towards any recipe that utilizes one of our all-time favorite ingredients – the dill pickle!
Looking for More Pickle Recipes?
We know you are, so we highly recommend that you make our Dill Pickle Pasta Salad!
Key Ingredients + Substitutions
- Pickles: being self-proclaimed pickle experts, you must trust us and make our refrigerator dill pickles! And if you don’t have the time, the only store-bought version that we use are Claussen Dill Pickles! They are our go-to!
- Sour Cream: option to use regular sour cream, a dairy-free alternative, or even swap it out for plain Greek yogurt.
- Breadcrumbs: any variety can be used here, from gluten-free breadcrumbs to homemade breadcrumbs, or even panko!
How To Make Fried Pickle Dip
Serving Recommendations
There are a variety of different options to use for serving this epic dill pickle dip! Easily scoop up this creamy goodness with some Wavy potato chips, crackers, or pita chips. Or add even more crunch with a variety of fresh veggies for dipping.
Storage
Any leftover dip can be kept in an airtight container in the fridge for 2-3 days. The crispy breadcrumbs might not keep the crispness, but it is still delicious!
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Fried Pickle Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
Description
Our quick and easy Fried Pickle Dip recipe is a refreshing appetizer that can be served with chips or fresh veggies!
Ingredients
- 1/2 tablespoon butter (regular or plant-based)
- 1/4 cup breadcrumbs
- 8oz plain cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup white onion, minced
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh dill, chopped
- 3 teaspoons garlic, minced
- 1/4 teaspoon kosher salt, more to taste
- 1/8 teaspoon lemon zest
- 1 1/3 cup refrigerated dill pickle spears, seeds removed and chopped
Serving Suggestion:
- Ruffles potato chips
- fresh vegetables
Instructions
- Brown Breadcrumbs: Bring a small skillet to a medium-high heat and let melt. Add the breadcrumbs and move around the hot pan until browned. Set aside and let cool.
- Combine: Put the softened cream cheese, 1/2 cup sour cream, 1/4 cup minced onion, 2 tablespoons pickle juice, 1 tablespoon fresh dill, 3 teaspoons garlic, 1/4 teaspoon salt, and 1/8 teaspoon lemon zest in a large bowl. Use an electric hand mixer to fully combine everything together.
- Add Pickles: Gently fold the chopped pickles (be sure to remove the seeds, to prevent it from getting watery) into the cream cheese mixture.
- Add Topping: Place this mixture in a serving bowl and sprinkle the browned breadcrumbs on top.
- Serve: Enjoy this dip with some Ruffles potato chips and/or fresh veggies!
Notes
- Dairy-Free: simply use a plant-based butter, dairy-free cream cheese alternative, and a dairy-free sour cream.
- Gluten-Free: sub the breadcrumbs for gluten-free breadcrumbs or omit the topping.
- Pickles: we highly recommend using Claussen refrigerated pickles or our homemade Refrigerated Dill Pickles!
- Variations: option to add in some chopped bacon or red pepper flakes if you like a little kick of spice.
Nutrition
- Serving Size: 1/4 cup
- Calories: 102
- Sugar: 1.3 g
- Sodium: 284.9 mg
- Fat: 8.5 g
- Carbohydrates: 4.5 g
- Fiber: 0.4 g
- Protein: 2.4 g
- Cholesterol: 23.7 mg
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