Fried Pickle Dip

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Fried Pickle Dip brings all the flavor of deep-fried pickles in one creamy, scoopable bite. Don’t forget the chips!

Prep Time15

Chilling Time30

Total Time45

Course: Appetizer, Vegetarian

Cuisine: American

Keyword: Fried Pickle Dip

Servings: servings

Author: Chelsea Lords

Cost: $12.68

Ingredients

Base

8 ounces cream cheese softened (brick-style), see note 1
1/2 cup sour cream
1/2 cup mayo
1 tablespoon pickle juice (from pickle container)
1/2 teaspoon garlic powder
1/4 teaspoon pepper or to taste

Mix-Ins

1 cup finely diced dill pickles pat dry before adding
1/4 cup finely chopped fresh dill or freeze-dried
2 tablespoons finely chopped fresh chives or freeze-dried

Crispy Topping (Optional)

3/4 cup panko breadcrumbs
3 tablespoons unsalted butter

For Serving

Potato chips (I love wavy!)
Assorted veggies like bell peppers, carrots, celery, etc.

US - Metric

Instructions

Melt butter in a nonstick skillet over medium heat. Add panko and stir until golden brown. Transfer to a bowl and let fully cool.
In a large bowl, add very soft cream cheese (see note 1), sour cream, mayo, pickle juice, garlic powder, and pepper. Beat with a hand mixer for 1 minute until smooth.
Use a spatula to stir in the diced pickles, dill, and chives until fully combined.
Cover and refrigerate for 30 minutes to allow the flavors to meld and the dip to thicken.
Spoon the dip into a shallow serving dish. Sprinkle toasted panko on top right before serving.

Notes

Note 1: If the cream cheese isn’t fully softened, the dip will be lumpy. Cut it into chunks and microwave in 15-second bursts until very soft.

Storage: Store the dip in an airtight container in the fridge without the topping. It thickens and develops more flavor as it sits. Add the panko just before serving.

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