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If you love fried pickles, this Fried Dill Pickle Dip is about to become your new obsession. The cream cheese base is tangy and loaded with chopped dill pickles and pickle juice that give it serious briny flavor, while crispy buttery panko on top adds that satisfying crunch. It’s creamy, addictive, and so good you’ll be scraping the bowl clean.
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I make this for game day parties, tailgates, backyard BBQs, and potlucks because it comes together fast and always gets devoured. You can prep it ahead, it travels well, and it’s great with chips, crackers, or veggies. Store it in the fridge for 3 to 4 days, though it never lasts that long once people start digging in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Fried Dill Pickle Dip with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making this tangy, crunchy dip that comes together in about 15 minutes.
Toast the Panko Breadcrumbs
Melt the butter in a small skillet over medium heat. Add the panko bread crumbs and toast them, stirring frequently, until they turn golden brown, about 5 minutes. The butter adds richness while the toasting brings out a nutty flavor that mimics fried coating.
Remove from heat and let them cool completely. A cast-iron skillet is ideal here because it gives the best crunch.
Mix the Creamy Pickle Base
In a large mixing bowl, whip the softened cream cheese with a hand mixer until smooth and fluffy. Stir in the ranch seasoning, sour cream, chopped pickles, and pickle juice.
Mix until everything is well blended and the pickles are evenly distributed throughout, scraping down the sides with a rubber spatula.
Assemble and Top the Dip
Transfer the dip to a large shallow serving bowl or dish and spread it evenly. Sprinkle the cooled toasted panko breadcrumbs over the top in an even layer.
The contrast between the cold dip and the crunchy topping is what makes this dip so satisfying.
Garnish and Serve
For a fresh finish, garnish with chopped fresh dill if desired. Serve with chips, crackers, veggie sticks, or your favorite dippers. The dip is best when the panko stays crispy on top, so add the breadcrumb topping just before serving if you’re making it ahead. Enjoy!
If you’re taking this fried pickle dip to a potluck or party, keep the toasted panko separate from the dip until you arrive. Pack the creamy pickle mixture in a leakproof container and store the breadcrumbs in a small zip-top bag.
Assemble them at your destination so the panko stays crispy instead of getting soggy during transport. Keep the dip chilled in a cooler with ice packs or in an insulated carrier, especially if you’ll be traveling for more than 30 minutes or if it’s warm outside.
Fried Dill Pickle Dip
Ingredients
- ½ cup panko bread crumbs
- 3 tablespoons salted butter
- 1 cup dill pickles chopped
- ⅓ cup sour cream
- 8 ounces cream cheese softened
- 2 tablespoons pickle juice
- 1 ounce packet ranch seasoning mix
Instructions
- Melt the butter in a skillet over medium heat. Add the panko bread crumbs and toast, stirring frequently, until golden brown—about 5 minutes. Remove from heat and let cool.3 tablespoons salted butter, ½ cup panko bread crumbs
- In a mixing bowl, whip the softened cream cheese until smooth. Stir in the ranch seasoning, sour cream, chopped pickles, and pickle juice. Mix until well blended.⅓ cup sour cream, 8 ounces cream cheese, 2 tablespoons pickle juice, 1 ounce packet ranch seasoning mix
- Transfer the dip to a serving dish and sprinkle the toasted panko evenly over the top.
- For a fresh finish, garnish with chopped dill if desired. Serve with chips, crackers, or veggie sticks.1 cup dill pickles
Notes
Nutrition
How to Store Leftovers
Store leftover dip in an airtight container in the refrigerator for 3 to 4 days. The panko topping will soften once refrigerated, so if you want to restore the crunch, toast fresh breadcrumbs in butter and sprinkle them on top before serving again.
I don’t recommend freezing this dip because the cream cheese and sour cream can separate and get watery when thawed, and the texture won’t be the same.
What to Serve With Fried Dill Pickle Dip
Serve this dip with sturdy tortilla chips, potato chips, butter crackers like Ritz, or pita chips that can handle the thick, creamy texture. Veggie sticks like celery, carrots, and bell pepper strips work well too, especially for guests who want something lighter.
For a full appetizer spread, pair it with buffalo chicken dip, cheesy bacon dip, spinach artichoke dip, or a cheese ball. I also like setting out pretzels, bagel chips, or crackers for extra crunch.
If you’re hosting a casual gathering, add a charcuterie board and some slider sandwiches to round out the table. You can also serve it alongside fried dill pickle chips, mozzarella sticks, or chicken wings for a game day lineup.
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