Busy weeknights and snack time call for something quick, tasty, and crowd-pleasing. This Easy Fried Pickle Dip (Dairy-Free Option) comes together fast and gives you a crisp, salty bite that kids and adults both enjoy.
If you like bold flavors, you will love how the tangy pickles and dill play with a crunchy fried topping. Bring it to game day or make it for a last-minute potluck.
Table of Contents
Why You Will Love This Fried Pickle Dip Recipe
This dip works for busy families because it needs almost no prep work. Mix the base, chop a few pickles, and toast some breadcrumbs. You can make the dairy-free swaps and still get the same creamy texture.
Kids usually like the fried, crunchy top. Adults appreciate the pickle tang and the fresh dill. You can serve this as a snack, side, or appetizer that fills a little gap between meals. For another creamy crowd favorite, try this buffalo chicken dip for a spicy alternative.
How to Make It
Ingredients
16` oz container sour cream (can sub dairy free ), 8 oz cream cheese (can sub dairy free (I use Kite Hill)), 1 cup dill pickles (chopped ), 2 tbsp pickle juice, 1 tbsp Worcestershire sauce, 2-3 tbsp fresh dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tbsp ranch seasoning (my homemade seasoning has a df option), salt to taste, 3/4 cup Panko breadcrumbs, 1 tbsp butter (or dairy-free butter)
Directions
- In a mixing bowl, combine the sour cream, cream cheese, chopped dill pickles, pickle juice, Worcestershire sauce, fresh dill, garlic powder, onion powder, ranch seasoning, and salt.
- Mix until smooth and well combined.
- In a separate pan, melt the butter over medium heat and add the Panko breadcrumbs, toasting them until golden brown.
- Fold half of the toasted Panko into the dip mixture and reserve the other half for topping.
- Transfer the dip to an oven-safe dish, top with the remaining Panko, and bake at 350°F until heated through, about 10-15 minutes.
- Serve warm with sturdy dippers such as chips or veggie sticks.
Easy Fried Pickle Dip
A quick, tasty, and crowd-pleasing dip featuring tangy pickles and a crunchy fried topping, perfect for busy weeknights or game days.
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
- 16 oz container sour cream (can sub dairy-free)
- 8 oz cream cheese (can sub dairy-free)
- 1 cup dill pickles, chopped
- 2 tbsp pickle juice
- 1 tbsp Worcestershire sauce
- 2–3 tbsp fresh dill
- 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
- In a mixing bowl, combine the sour cream, cream cheese, chopped dill pickles, pickle juice, Worcestershire sauce, fresh dill, garlic powder, onion powder, ranch seasoning, and salt.
- Mix until smooth and well combined.
- In a separate pan, melt the butter over medium heat and add the Panko breadcrumbs, toasting them until golden brown.
- Fold half of the toasted Panko into the dip mixture and reserve the other half for topping.
- Transfer the dip to an oven-safe dish, top with the remaining Panko, and bake at 350°F until heated through, about 10-15 minutes.
- Serve warm with sturdy dippers such as chips or veggie sticks.
Notes
For a dairy-free version, use dairy-free sour cream and cream cheese. You can make the dip ahead of time and store the breadcrumb topping separately for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
How to Serve
Serve this dip warm with sturdy dippers so you get a good scoop. Try kettle chips, thick-cut potato chips, or soft pretzel bites. Veggie sticks like celery and carrot sticks also work for a lighter option.
Make it part of a snack board with sliced meats, cheese, and pickled veggies for easy family grazing. If you want to pair a sweet option on the table, link it with a dessert dip such as this caramel apple cheesecake dip to satisfy anyone with a sweet tooth.
How to Store
Let the dip cool to room temperature before storing. Cover it tightly and refrigerate for up to 3 days. The fried topping will soften in the fridge, so store it separately if you want to keep it crunchy.
To reheat, place the dip in an oven-safe dish and warm at 350°F for 10 to 15 minutes, checking that it heats through. If you stored the topping separately, toast it in a skillet over medium heat for a few minutes before serving.
Tips and Variations
- For a dairy-free version, use dairy-free sour cream and a dairy-free cream cheese like Kite Hill. Use dairy-free butter for the topping.
- Make the dip ahead and keep the breadcrumb topping separate. Assemble and warm right before guests arrive.
- Add 1/4 cup chopped green onion for a fresh bite.
- If you prefer more tang, increase pickle juice by 1 teaspoon at a time.
- For extra crunch, stir half the Panko into the dip and use the rest for the fried topping.
FAQs
Q: Can I use jarred pickle relish instead of chopped pickles? A: Yes. Drain any excess liquid and taste as you go. Relish tends to be sweeter, so you may want less pickle juice.
Q: Will this dip freeze well? A: I do not recommend freezing. The texture of the cream cheese and sour cream changes after freezing and may separate.
Q: Can I make this ahead for a party? A: Absolutely. Make the dip base a day ahead and keep the topping separate. Warm and combine when guests arrive.
Q: Is the Worcestershire sauce necessary? A: It adds depth, but you can skip it if you need a shorter ingredient list.
Conclusion
This Easy Fried Pickle Dip gives you a quick, family-friendly snack that feels special without extra work. Try the dairy-free swaps if needed, and save the recipe for the next time you need a simple, delicious crowd-pleaser. Save this one for later and enjoy the crunch.
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