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A white bowl filled with creamy Fried Dill Pickle Dip, topped with breadcrumbs, diced pickles, and fresh dill sits on a wooden surface. A small dish and a jar of pickles are in the background.

Fried Dill Pickle Dip

I love making Fried Dill Pickle Dip for parties because it's one of those appetizers people always ask for the recipe. The cream cheese base gets loaded with chopped dill pickles, ranch seasoning, and pickle juice for serious briny flavor, while buttery golden panko breadcrumbs on top add that crispy crunch. I make this for game days, tailgates, backyard BBQs, and potlucks because it comes together fast, travels well, and disappears the second you set it out. It's perfect with chips, crackers, or veggies, and you can prep it ahead to make party day easier. Store leftovers in an airtight container in the fridge for 3 to 4 days, though it rarely lasts that long.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Dip, Snack
Cuisine American
Servings 8
Calories 183 kcal

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

I've made this dip dozens of times, and these tips will help you get the best results.
Toast the panko until golden: Keep stirring the breadcrumbs in the skillet so they brown evenly and don't burn. You'll know they're ready when they smell nutty and look deeply golden. Regular breadcrumbs won't give you the same results, so stick with panko as much as possible.
Soften the cream cheese completely: Cold cream cheese won't mix smoothly and will leave lumps in your dip. Leave it at room temperature for about 30 minutes before mixing, or microwave it in 10-second bursts until soft.
Drain the pickles well: Pat the chopped pickles with a paper towel after chopping to remove excess moisture. Too much liquid will make the dip watery and thin.
Adjust the tang level: If you love extra pickle flavor, add another tablespoon of pickle juice. If you prefer it milder, stick to 2 tablespoons and let the ranch seasoning carry more of the flavor.
Flash chill for quick serving: If you're in a hurry and the cream cheese was just mixed, pop the assembled dip in the fridge for 20 minutes before adding the panko topping. It'll firm up and taste more refreshing when cold.
Store properly: This dip keeps well in the fridge, covered tightly, for 3 to 4 days. If you're making the dip ahead, keep the toasted breadcrumbs separate and sprinkle them on top just before serving so they stay crispy instead of absorbing moisture from the dip.

Nutrition

Calories: 183kcalCarbohydrates: 8gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 354mgPotassium: 123mgFiber: 2gSugar: 2gVitamin A: 665IUVitamin C: 1mgCalcium: 112mgIron: 2mg
Keyword Fried Dill Pickle Dip
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