Pickle lovers, this one’s for you! Loaded with tangy dill flavor and topped with buttery breadcrumbs, this Pickle Dip Recipe is bold, creamy, and basically all the fun of fried pickles, but in scoopable form.
Why You’ll Love This Pickle Dip Recipe:
This dip is what happens when fried pickles and your favorite creamy dip join forces. Tangy, pickly (yes, that’s a word here), and irresistibly creamy, it’s the kind of recipe that disappears before the party’s over!
Pickle dip is already amazing on its own, but my version has buttery ranch breadcrumbs on top that take it up a notch. They bring that fried pickle crunch we all love, and it is literally so good. Like my popular Cowboy Ranch Dip, this one is ridiculously easy to whip up, and as a longtime recipe creator, I can tell when something is going to be a hit. This dip is absolutely a hit.
Fried Dill Pickle Dip Ingredients
- Butter: Flavoring and toasting the panko until golden and buttery.
- Panko Breadcrumbs: Brings that “fried pickle” crunch! Use gluten-free if needed.
- Ranch Seasoning Powder: Adds savory, tangy flavor. I like Simply Organic, but any brand works.
- Sour Cream: Use full-fat for the best texture.
- Cream Cheese: Softened cream cheese makes the dip extra rich and smooth. For the best mixing experience, make sure it’s room temperature.
- Dried Minced Onion (or onion powder): Gives a subtle, savory onion flavor.
- Cayenne Pepper: Just a pinch for a little kick! Add more if you like heat.
- Dill Pickles: The star of the dip! Use your favorite tangy dill pickles, avoiding sweet pickles for this recipe.
- Pickle Juice: Brightens the dip and boosts the pickle flavor.
- Kosher Salt: Adjust to taste.
- Fresh Dill: Adds that fresh, herby dill pickle vibe and makes a pretty garnish. Fresh dill is best, but if needed, replace with 1 teaspoon dried dill.
Get the full recipe in the recipe card below.
How to Make this Dill Pickle Dip Recipe
Step 1 – Toast the Breadcrumbs
Melt butter in a saucepan over low heat. Stir in the panko and 1 teaspoon of ranch powder until golden, then cool.
Step 2 – Make the Base
Beat together sour cream and softened cream cheese until smooth. Mix in the remaining ranch powder, dried onion, and cayenne.
Step 3 – Add the Pickles
Fold in diced pickles (reserve 2 tablespoons for garnish), pickle juice, salt, and fresh dill.
Step 4 – Chill & Serve
Cover and refrigerate for 4 hours to let the flavors develop. Most dips with herbs and spices need time to mingle and marry!
Top with the toasted panko, remaining pickles, and fresh dill. Serve with thick-cut chips or veggies and enjoy!
Best Pickle Dip Recipe Variations
- Pickles: Use your favorite tangy dill pickles; spicy, garlic, or gherkins (not sweet) work great. Avoid bread and butter pickles, or sweet gherkins, as they’re too sweet.
- Spice it up: Add up to ¼ teaspoon cayenne for extra heat.
- Dairy swap: Substitute plain Greek yogurt for sour cream to create a tangier, slightly lighter dip.
- Gluten-Free: Use gluten-free panko breadcrumbs if needed and double-check your Ranch dressing.
- Low-Carb: Skip the panko topping or swap it with crushed pork rinds for a crunchy, low-carb alternative.
Fried Dill Pickle Dip FAQs
Thick-cut potato chips are my top pick, especially kettle or krinkle-cut chips, since they’re sturdy enough to hold up to the creamy dip. Tortilla chips, pita chips, crackers, or pretzel crisps also work great. For a lighter option, add carrot sticks, celery, or other fresh veggies to the mix.
If you like a sturdier dip, reduce the pickle juice to 2 tablespoons instead of ¼ cup. You can also add an extra ounce or two of cream cheese.
This dip keeps well in an airtight container in the fridge for up to 4 days. The flavors actually improve as it sits, so it’s a great make-ahead option.
Storage & Make Ahead Tips
You can make this dip up to 24 hours in advance, just wait to add the panko topping and garnish until right before serving. If it separates a little, give it a quick stir before serving.
Leftovers should be stored in an airtight container in the fridge for up to 4 days. Freezing isn’t recommended, since it will change the creamy texture!
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Equipment
- My favorite knife; Wusthof Santoku knife
Ingredients
- 1 tablespoon butter salted or unsalted
- ¼ cup Panko breadcrumbs or Gluten-free panko for GF, or for low-carb replace with crushed pork rinds or leave off.
- 1 ounce ranch seasoning divided, 1 envelope
- 2 cups sour cream full-fat
- 4 ounces cream cheese softened to room temperature
- 1 teaspoon dried minced onion or ½ teaspoon onion powder
- Pinch cayenne pepper
- 1 cup dill pickles finely diced, divided
- ¼ cup juice from the dill pickles
- Kosher salt to taste I used around ½ teaspoon
- 1 tablespoon chopped fresh dill plus extra for garnish
Instructions
- In a saucepan over low heat, melt the butter until foamy. Add the breadcrumbs and 1 teaspoon of the ranch seasoning powder.Stir continuously until the breadcrumbs begin to turn golden brown. Remove the saucepan from the heat and allow the mixture to cool.1 tablespoon butter, ¼ cup Panko breadcrumbs, 1 ounce ranch seasoning
- In a large mixing bowl, blend the sour cream and cream cheese with a handheld mixer until smooth.2 cups sour cream, 4 ounces cream cheese
- Add the remaining ranch seasoning powder, minced onion, and cayenne pepper.1 teaspoon dried minced onion, Pinch cayenne pepper
- Set aside 2 tablespoons of the chopped pickles for the garnish and fold the remaining pickles, along with the pickle juice, into the mixture.1 cup dill pickles, ¼ cup juice from the dill pickles
- Add salt to taste and fold in the chopped dill.Kosher salt to taste, 1 tablespoon chopped fresh dill
- Let the dip chill in the refrigerator (covered) for 4 hours to allow the flavors to intensify.
- Transfer the dip to a shallow serving bowl and top with the panko mixture and remaining chopped pickles and dill. Serve with thick-cut potato chips or a variety of chopped raw vegetables.
Notes
- I used Simply Organic Ranch Dressing Mix.
- If the dish you are using to serve the dip is wider than 6 inches, then increase the Panko to ½ cup and the butter to 2 tablespoons.
- Pickles: Use your favorite tangy dill pickles; spicy, garlic, or non-sweet gherkins work great. Avoid bread and butter pickles, as they’re too sweet.
- Spice it up: Add up to ¼ teaspoon cayenne for extra heat.
- Dairy swap: Substitute plain Greek yogurt for sour cream to create a tangier, slightly lighter dip.
- Gluten-Free: Use gluten-free panko breadcrumbs if needed and double-check your Ranch dressing.
- Low-Carb: Replace the panko with crushed pork rinds or skip altogether.
Nutrition
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