This viral Fried Dill Pickle Dip features dill pickles with cream cheese and sour cream, enhanced with fresh and dried herbs to create a ranch flavor without using packaged ranch mix. The herbs and seasonings work together to achieve that classic ranch taste naturally.
Topped with toasted panko breadcrumbs for a crunchy element that mimics the texture of fried pickles, this dip is perfect for serving with potato chips, crackers, or vegetables.
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Fried Dill Pickle Dip is a creamy, tangy crowd-pleaser that’s become a staple at parties and holiday gatherings ever since going viral awhile back. We make it often for family game nights, since even the kids love it.
It’s made with cream cheese, sour cream, chopped dill pickles, and a mix of herbs to give it a ranch dressing flavor with a unique pickle-y twist.
You can even serve this dip as part of a dips and chip spread. Try it alongside other dips like Queso Dip and Whipped Goat Cheese with Maple Bacon and Dates.
Why This Recipe Works
This popular favorite is quick and easy to make, yet always leaves a big impression. You can even make it ahead of time and leave it in the refrigerator for the flavors to develop even more.
It’s loved by all who try it and kid friendly too! A bowl of this dip disappears quickly!
You can serve this dip with chips, veggies or pretzels depending on your own personal taste or cravings.
Step-By-Step Instructions
Ingredients
- 2 tablespoons butter
- ¼ cup panko bread crumbs
- 8 ounces cream cheese (room temperature)
- 1 cup sour cream
- 1½ cup dill pickles (chopped)
- 2 tablespoons fresh dill (minced)
- 1 tablespoon dill pickle juice
- 1 clove garlic (minced)
- ½ teaspoon onion powder
- ¼ teaspoon dried chives
- ¼ teaspoon dried parsley
- salt (to taste)
- pepper (to taste)
- wavy potato chips (for serving)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set your cream cheese out about an hour before you prepare this dip to allow it to come to room temperature.
Chop the dill pickles and mince the dill and garlic.
Create!
Melt the butter in a small skillet over medium heat. Add the panko bread crumbs and toast, stirring frequently, until golden brown and crispy. This should take about 3-4 minutes. Remove from heat and set aside to cool.
In a medium bowl, combine the softened cream cheese and sour cream. Mix well until smooth and creamy.
Add the chopped dill pickles, fresh dill, pickle juice, minced garlic, onion powder, dried chives, and dried parsley. Stir everything together until well combined. Season with salt and pepper to taste.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Present!
Before serving, garnish with extra chopped dill pickles, dried chives and toasted Panko bread crumbs. Serve with wavy potato chips.
Additional Serving Suggestions
- Tortilla chips
- Crackers
- Vegetables: carrots, celery, bell peppers and cucumber pair perfectly with this dip.
- Pretzel sticks
- Crusty bread or toast
- Naan
Tips and Techniques
- Make sure your cream cheese is softened to room temperature for easy mixing and a smooth, lump-free dip.
- Fresh dill provides the brightest flavor, but if you only have dried dill weed, use 1 teaspoon in place of the 2 tablespoons of fresh dill.
- Chilling the dip for at least 30 minutes allows the flavors to meld and deepen. Making it a day ahead is even better.
- Add a pinch of cayenne pepper or some finely chopped jalapeños for a spicy kick.
Storage Instructions
- Store the dip in an airtight container in the refrigerator. Consume within 5 days.
- Freezing this dip is not recommended, as the dairy-based ingredients can separate and become watery upon thawing, affecting the texture. The toasted panko breadcrumbs will also lose their crispness.
More Dip Recipes
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Fried Dill Pickle Dip
Ingredients
- 2 tablespoons butter
- ¼ cup panko bread crumbs
- 8 ounces cream cheese (room temperature)
- 1 cup sour cream
- 1½ cup dill pickles (chopped)
- 2 tablespoons fresh dill (minced)
- 1 tablespoon dill pickle juice
- 1 clove garlic (minced)
- ½ teaspoon onion powder
- ¼ teaspoon dried chives
- ¼ teaspoon dried parsley
- salt (to taste)
- pepper (to taste)
- wavy potato chips (for serving)
Instructions
- Melt the butter in a small skillet over medium heat. Add the panko bread crumbs and toast, stirring frequently, until golden brown and crispy. This should take about 3-4 minutes. Remove from heat and set aside to cool.2 tablespoons butter, ¼ cup panko bread crumbs
- In a medium bowl, combine the softened cream cheese and sour cream. Mix well until smooth and creamy.8 ounces cream cheese, 1 cup sour cream
- Add the chopped dill pickles, fresh dill, pickle juice, minced garlic, onion powder, dried chives, and dried parsley. Stir everything together until well combined. Season with salt and pepper to taste.1½ cup dill pickles, 2 tablespoons fresh dill, 1 tablespoon dill pickle juice, 1 clove garlic, ½ teaspoon onion powder, ¼ teaspoon dried chives, ¼ teaspoon dried parsley, salt, pepper
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with extra chopped dill pickles, dried chives and toasted Panko bread crumbs. Serve with wavy potato chips, or as desired.wavy potato chips
Notes
- Tortilla chips
- Crackers
- Vegetables: carrots, celery, bell peppers and cucumber pair perfectly with this dip.
- Pretzel sticks
- Crusty bread or toast
- Naan
- Make sure your cream cheese is softened to room temperature for easy mixing and a smooth, lump-free dip.
- Fresh dill provides the brightest flavor, but if you only have dried dill weed, use 1 teaspoon in place of the 2 tablespoons of fresh dill.
- Chilling the dip for at least 30 minutes allows the flavors to meld and deepen. Making it a day ahead is even better.
- Add a pinch of cayenne pepper or some finely chopped jalapeños for a spicy kick.
- Store the dip in an airtight container in the refrigerator. Consume within 5 days.
- Freezing this dip is not recommended, as the dairy-based ingredients can separate and become watery upon thawing, affecting the texture. The toasted panko breadcrumbs will also lose their crispness.
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