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Fried Pickle Dip

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A creamy, dill-forward dip studded with chopped pickles and topped with a crunchy panko ‘fried’ topping, perfect for parties and casual snacks.

Ingredients

Scale
  • 16 oz 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

  1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or individual ramekins.
  2. In a medium bowl, beat the cream cheese until smooth, then add the sour cream and mix until creamy.
  3. Stir in pickle juice, Worcestershire sauce, garlic powder, onion powder, ranch seasoning, and salt until well mixed.
  4. Gently fold in chopped pickles and fresh dill, adjusting seasoning as needed.
  5. Spoon the mixture into the prepared baking dish and smooth the top.
  6. In a separate bowl, combine Panko breadcrumbs and melted butter, coating the crumbs evenly.
  7. Sprinkle the Panko mixture over the dip and bake for 15-20 minutes, until golden and bubbly.
  8. Let the dip rest for 5 minutes before serving warm.

Notes

For a dairy-free version, use dairy-free sour cream and cream cheese. Chill before mixing for best texture.

Nutrition

Find it online: https://www.tastysavvy.com/easy-fried-pickle-dip-dairy-free-option/