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A round white dish filled with a creamy dip topped with chopped dill, breadcrumbs, and sliced pickles. It's placed on a wooden board with pita chips beside it. A green checkered cloth is partially visible in the corner.

Zesty Fried Pickle Dip

Print Recipe
This fried pickle dip is creamy, tangy, and packed with crunchy toasted panko for that classic fried pickle flavor everyone loves. The mix of dill pickles, ranch seasoning, garlic, and fresh dill gives it plenty of bold flavor without making the recipe complicated. It’s the kind of easy make-ahead appetizer that works well for game nights, family gatherings, or those evenings when folks end up standing around the kitchen talking long after dinner. Serve it with chips, crackers, or fresh veggies for a fun dip that disappears fast.
Course Appetizer
Cuisine American
Diet Vegetarian
Keyword creamy, party food, tangy
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 servings
Calories 114
Author Gina Dickson

Ingredients

  • ½ cup panko breadcrumbs
  • 4 oz cream cheese soften to room temperature
  • 1 cup sour cream
  • 1 cup finely chopped dill pickles plus extra for garnish
  • 3 tablespoons ranch seasoning
  • 3 cloves large garlic grated
  • 1 tablespoons fresh dill chopped (plus extra for garnish)
  • ½ teaspoon onion powder
  • 1/4 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice about ½ a lemon

Instructions

Toast the Panko

  • Heat a dry skillet over medium-low heat. Add panko and stir occasionally until golden brown (about 5-6 minutes). Remove from heat and let cool. Set aside 1 tbsp for garnish.
    ½ cup panko breadcrumbs
    A frying pan with toasted breadcrumbs. The breadcrumbs are golden brown and evenly spread across the pan. The pan has a light-colored, speckled non-stick surface with a wooden handle, set on a white background.

Mix the Dip

  • In a large mixing bowl, combine cream cheese, sour cream, chopped pickles, ranch seasoning, garlic, dill, onion powder, salt, and black pepper. Mix until creamy.
    4 oz cream cheese, 1 cup sour cream, 1 cup finely chopped dill pickles, 3 tablespoons ranch seasoning, 3 cloves large garlic, 1 tablespoons fresh dill, ½ teaspoon onion powder, 1/4 teaspoon salt, ¼ teaspoon freshly ground black pepper
    A mixing bowl containing yogurt, diced pickles, dry spices, herbs, and a seasoning blend. The ingredients are ready to be mixed together, likely for a dip or sauce. The background is a plain, light surface.

Add Lemon & Panko

  • Squeeze in lemon juice and mix well. Stir in toasted panko (reserving 1 tbsp for garnish).
    2 tablespoons freshly squeezed lemon juice
    A mixing bowl containing creamy white dip with a sprinkle of brown seasoning on top. A spatula rests in the bowl, partially covered by the dip. The bowl is set on a light, textured surface.

Chill and Serve

  • Cover and refrigerate for at least 2 hours (or overnight) to let the flavors develop.
  • Transfer to a serving bowl and top with reserved pickles, toasted panko, a pinch of fresh dill, and a drizzle of lemon juice. 

Notes

Leftover Tips
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The panko topping may soften as it sits, so you can add a little fresh toasted panko before serving leftovers.
  • I usually pull the dip out of the fridge about 10 to 15 minutes before serving so it softens up a little and is easier to scoop. 
  • I don’t recommend freezing this one. Creamy dips like this can separate after thawing and turn grainy instead of smooth and creamy.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 576mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.2mg
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