Fried Pickle Dip

byHungry Moments -August 27, 2025

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Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

The Insider Scoop on This Fried Pickle Dip

Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.

Fried Pickle Dip Ingredients

Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.

How to Make Fried Pickle Dip

You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!

Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
Mix: Using an electric hand mixer, mix until well-combined.
Garnish and Serve: Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve fried pickle dip with pretzels or potato chips!

Panko bread crumbs browning in a pan with. butter.

Chopped pickles and other ingredients added to a bowl.

Alyssa’s Pro Tip

Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

Print

Fried Pickle Dip

Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.

Course Appetizer

Cuisine American

Keyword fried pickle dip recipe, pickle dip

Prep Time 15

Total Time 15

Servings Servings

Calories 336kcal

Author Alyssa Rivers

Ingredients

½ cup Panko bread crumbs
1 tablespoon unsalted butter
1 ½ cups sour cream
4 ounces softened cream cheese
1 (1-ounce) packet Ranch seasoning
1 ½ cups chopped dill pickles
2 tablespoons dill pickle juice
1 teaspoon garlic powder
1 tablespoon minced fresh dill

Instructions

In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
Using an electric hand mixer, mix until well-combined.
Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!

Notes

Storing Leftovers

Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
Freezer: Not recommended. The cream cheese changes texture once thawed.