This Fried Pickle Dip is the perfect mix of creaminess and tangy flavor. It’s made with crunchy pickles, cheese, and a few simple spices that make it irresistible!
If you want the excitement of fried pickles without the fuss, this dip is for you. I love serving it with chips, and it’s always a hit at parties. Trust me, you’ll want to keep this recipe close! 🎉
Key Ingredients & Substitutions
Dill Pickles: The star of the dip! Use sliced dill pickles for that classic tang. If you’re looking for a milder flavor, bread and butter pickles are a sweet alternative. I love the crunch of homemade pickles, too!
Cream Cheese: It’s the base that gives the dip its creamy texture. Low-fat cream cheese works just fine if you’re aiming for a lighter version. You can also substitute with Greek yogurt for a tangy twist.
Sour Cream: Adds richness and a bit of tang. If you don’t have sour cream, plain yogurt is a great swap that keeps the dip creamy. Some folks love using a flavored yogurt for extra depth!
Cheddar Cheese: This is mostly optional, but it adds a lovely cheesy flavor. Try mozzarella or pepper jack for a different spin. If avoiding dairy, you could use nutritional yeast for a cheesy vibe.
Fresh Dill: Fresh dill brings a bright, herbal flavor. If you’re out, use dried dill—just remember that it’s more potent, so halving the amount is usually a good idea.
What’s the Best Way to Fry Pickles Crisp and Golden?
Frying pickles can be a bit tricky, but with a few tips, you can get them just right. Coating and frying properly ensures that they turn out crispy and delicious!
- Start by setting up a dredging station: flour, eggs, and cornmeal or panko in separate bowls.
- Make sure the oil is hot enough (around 350°F). If it’s too cool, the pickles will soak up too much oil and won’t crisp up.
- Coat each pickle slice well, shaking off excess before frying to keep the crust light.
- Don’t overcrowd the pan; fewer pickles will fry better. Fry in batches for that perfect crunch!
- Drain the fried pickles on paper towels to remove excess oil before adding them to the dip.
How to Make Fried Pickle Dip
Ingredients You’ll Need:
For the Dip:
- 1 cup dill pickle slices, chopped (plus extra for garnish)
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh dill, chopped (or 1 tbsp dried dill)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (adjust as needed)
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1/4 cup green onions, finely chopped (for garnish)
- 1 tablespoon breadcrumbs or crushed fried pickles (for topping)
For the Fried Pickles:
- Vegetable oil, for frying
- 1 cup dill pickle slices (for frying)
- 1/2 cup all-purpose flour (for dredging)
- 2 eggs, beaten (for dredging)
- 1 cup cornmeal or panko bread crumbs (for dredging)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes making the dip and about 20 minutes frying the pickles and assembling everything. Perfect for a tasty snack or party appetizer!
Step-by-Step Instructions:
1. Prepare the Fried Pickles:
Start by slicing pickles into rounds if they aren’t pre-sliced. Next, set up your dredging station: place flour in one bowl, beaten eggs in another, and cornmeal or panko breadcrumbs in a third. Heat vegetable oil in a deep skillet or fryer over medium-high heat until it reaches about 350°F (175°C). Dip each pickle slice first into the flour, then into the egg, and finally coat with breadcrumbs. Fry the coated pickle slices in the hot oil until they are golden and crispy, which should take about 2-3 minutes per side. Once they’re done, remove them from the oil and place them on paper towels to drain off any excess oil.
2. Make the Dip:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until the mixture is smooth. Add in your chopped pickles, shredded cheddar cheese (if you’re using it), minced garlic, dill, onion powder, smoked paprika, black pepper, salt, and crushed red pepper flakes. Mix everything well until all the ingredients are fully incorporated.
3. Assemble and Serve:
Transfer the delicious dip to a serving bowl. Top your dip with extra chopped fresh pickles, sprinkle some green onions, and add a bit of breadcrumbs or crushed fried pickles for a nice crunchy texture. Don’t forget to surround the bowl with your freshly fried pickle slices for dipping!
4. Enjoy:
Serve your Fried Pickle Dip immediately while the fried pickles are still crispy, or if you prefer a cooler version, chill the dip slightly before serving. It’s perfect for parties, game days, or simply snacking at home!
Can I Use Low-Fat Cream Cheese or Sour Cream?
Absolutely! Low-fat cream cheese and sour cream work well in this recipe. You’ll still achieve a creamy texture while reducing the calories. Just be mindful that the flavor may be slightly less rich.
How Can I Store Leftovers?
Any leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. For the best experience, avoid mixing fried pickles into the dip until you’re ready to serve to keep them crispy.
Can I Make the Dip Ahead of Time?
Yes, you can prepare the dip a day in advance and store it in the fridge. Just keep the fried pickles separate until serving time to maintain their crunch. When you’re ready, fry the pickles and mix them in just before serving!
What Can I Serve With This Dip Besides Fried Pickles?
This dip pairs wonderfully with a variety of dippers! Try serving it with tortilla chips, veggie sticks (like carrots and celery), or even crackers. It also makes a great spread on sandwiches or wraps for an extra kick!
