Introduction

Fried Pickle Dip is a tangy, crunchy appetizer that’s perfect for snack time or parties. Combining creamy sour cream with zesty pickles and crispy toasted panko, it’s a crowd-pleasing treat that’s simple to make and full of flavor.

The image shows a white bowl filled with a creamy white dip that has a slightly rough texture. On top of the dip, there are small chopped green pickles scattered across, along with bright green dill sprigs. A light sprinkle of orange-red seasoning powder is spread unevenly over the surface. The bowl is placed on a white plate that holds a border of golden yellow, ridged potato chips all around the bowl. The setting includes a white marbled surface with a soft brown cloth and fresh dill bunch in the background, enhancing the fresh and inviting look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp butter
1/2 cup panko breadcrumbs
1 cup chopped pickles
2 cups sour cream
1 1.5-ounce packet ranch seasoning
1/4 cup pickle juice
Dill (optional)

Instructions

Step 1: Melt butter in a large skillet over medium-low heat. Add panko breadcrumbs and toast until golden brown, about 3-4 minutes.
Step 2: Reserve some toasted panko and chopped pickles for topping. In a bowl, combine the remaining toasted panko, chopped pickles, sour cream, ranch seasoning, and pickle juice. Stir until well mixed.
Step 3: If serving immediately, top the dip with the reserved chopped pickles, toasted panko, and dill if using.
Step 4: To serve later, store the dip in an airtight container in the refrigerator without toppings. When ready to serve, transfer to a serving bowl and add the reserved pickles, panko, and dill on top.

Tips & Variations

Use dill pickles for the most traditional flavor, or try spicy pickles for a kick.
Add finely chopped fresh herbs like chives or parsley to brighten the dip.
Adjust the amount of ranch seasoning and pickle juice to suit your desired tanginess.

Storage

Store the dip without toppings in an airtight container in the refrigerator for up to 3 days. Add the reserved toasted panko and chopped pickles just before serving to keep the topping crisp. Reheat is not recommended, as the dip is best served cold or at room temperature.

How to Serve

A close-up of a creamy white dip in a round white bowl, topped with small light green pickle pieces, fresh green dill sprigs, and a sprinkling of orange seasoning, giving a textured look across the surface. The bowl sits on a white plate filled with ridged, golden-yellow potato chips. A woman's hand adorned with a gold ring is dipping one chip coated in the creamy dip. The scene is set over a white marbled surface with bits of green herb visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs are recommended for their light, crispy texture when toasted, but regular breadcrumbs can be used if needed—expect a less crispy topping.

Is this dip gluten-free?

This recipe is not gluten-free due to the panko breadcrumbs. To make it gluten-free, substitute with gluten-free breadcrumbs or crushed gluten-free crackers.

Fried Pickle Dip Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This Fried Pickle Dip is a creamy, tangy appetizer featuring the crunch of toasted panko breadcrumbs and the signature zing of chopped pickles. Perfect for parties or game days, this dip combines sour cream, ranch seasoning, and pickle juice for a flavorful twist that pairs wonderfully with chips or veggies.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Approximately 8 servings 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dip

1 tbsp butter
1/2 cup panko breadcrumbs, divided
1 cup chopped pickles, divided
2 cups sour cream
1 (1.5-ounce) packet ranch seasoning
1/4 cup pickle juice

Toppings (Optional)

Chopped pickles (reserved from above)
Toasted panko breadcrumbs (reserved from above)
Dill, for garnish

Instructions

Toast Panko Breadcrumbs: Melt butter in a large skillet over medium-low heat. Add 1/2 cup of panko breadcrumbs and toast them, stirring frequently, until they turn a golden brown color, about 3-4 minutes. Remove from heat and reserve some toasted panko for topping later.
Prepare the Dip Mixture: In a large bowl, combine the sour cream, ranch seasoning packet, pickle juice, chopped pickles (except reserved amount for topping), and most of the toasted panko breadcrumbs. Stir well until all ingredients are fully incorporated.
Add Toppings if Serving Immediately: If serving right away, top the dip with the reserved chopped pickles, toasted panko breadcrumbs, and a sprinkle of fresh dill to add texture and freshness.
Store for Later Use: If not serving immediately, place the dip mixture in an airtight container and refrigerate without the toppings. When ready to serve, transfer the dip to a serving bowl and add the reserved toppings of chopped pickles, toasted panko, and dill garnish for best presentation and flavor.

Notes

You can substitute regular mayonnaise for sour cream if preferred.
Use kosher dill pickles for a more robust pickle flavor.
Serve with tortilla chips, pita chips, or fresh vegetable sticks for dipping.
To make it spicier, add a dash of hot sauce or cayenne pepper to the dip mixture.
Best enjoyed chilled but allowed to come to room temperature for about 10 minutes before serving for optimal flavor.

Keywords: fried pickle dip, pickle dip, appetizer, sour cream dip, ranch dip, party dip, crunchy dip