Fried Pickle Dip
A creamy dill pickle dip topped with crunchy fried panko for a satisfying texture, perfect for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz container sour cream (can substitute dairy-free)
- 8 oz cream cheese (can substitute dairy-free; recommended: Kite Hill)
- 1 cup dill pickles, chopped
- 2 tbsp pickle juice
- 1 tbsp Worcestershire sauce
- 2–3 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp ranch seasoning
- Salt, to taste
- 3/4 cup Panko breadcrumbs
- 1 tbsp butter (or dairy-free butter)
Instructions
- Soften the cream cheese: leave it at room temperature for 20–30 minutes or microwave in 10-second bursts until slightly soft.
- In a medium bowl, beat the softened cream cheese and sour cream together until smooth.
- Stir in the chopped dill pickles, pickle juice, Worcestershire sauce, fresh dill, garlic powder, onion powder, ranch seasoning, and a pinch of salt. Adjust seasoning as needed.
- Transfer the dip into a shallow oven-safe serving dish and smooth the top. Chill briefly if desired (10–15 minutes).
- Heat a skillet over medium heat and add 1 tbsp butter. Once melted, add the Panko. Stir constantly until golden and toasted, about 3–5 minutes.
- Remove the toasted Panko from the heat and let cool briefly. Spoon over the dip just before serving.
- Serve with chips, crackers, or fresh vegetables.
Notes
For best texture, use full-fat dairy or a quality plant-based substitute. Store the dip base and topping separately to maintain crispness.