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Easy Fried Pickle Dip Recipe (Dairy Free Option)

By Ashley McCrary

Published Apr 19, 2023 Updated Feb 09, 2024

4.95 from 17 votes

DFDairy FreeMFMacro FriendlyCFComfort FoodGFGluten Free

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A popular Southern dish, this Fried Pickle Dip is a creamy, tangy, and savory dip that checks all the boxes. It’s made with cream cheese, sour cream, ranch seasoning, pickle juice, chopped dill pickles, fresh herbs, and a crispy topping made with Panko breadcrumbs. A 10-minute appetizer that will turn your home kitchen into everyone’s favorite bar and restaurant!

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What Makes This Recipe Great

Okay, y’all know I love a good dip. Typically, they’re easy to throw together, versatile, and can be made to feed a large gathering (or small!). Recently I shared my Crockpot Jalapeno Popper Dip, or there’s my classic Spicy Smoked Queso and Keto BLT Dip. For your sweet tooth, there’s my  Strawberry Shortcake Dip or this Easy Dairy Free Fruit Dip. As I said, I love dips!

Combining two of my favorite things, my new Fried Pickle Ranch Dip is the most perfect dip you could ask for. If you’ve never had fried pickle dip before, you’re probably not from the South. Around here, we take our fried pickles very seriously, and whether you’re actually eating a fried pickle or the dip version, chances are you’re just as addicted to these delicious flavors as I am! 

Pickle lovers, get ready for the most deliciously creamy dip full of tangy dill pickles, ranch seasoning, bread crumbs, full-fat sour cream, and extra pickle juice for that amazing pickle flavor! Perfect for game day or any gathering, this crowd-pleasing dip will be one of your new favorite appetizers!

Ingredient Notes

The base of this dip is whipped cream cheese and sour cream seasoned with onion powder, garlic powder, pickle juice, Worcestershire sauce, and ranch seasoning. Chopped pickles and dill are folded in. Then, the dip is topped with a crunchy Panko bread crumb topping, creating a tangy, savory dip with a crispy, crunchy texture. 

The resulting dip is addicting, delicious, and always a crowd-pleaser. It is typically served as an appetizer or snack and can be enjoyed with pita chips, crackers, potato chips, vegetables, or chicken wings. Plus, this high protein, low carb fried pickle dip only takes 10 minutes to whip up!

• Sour cream: For dairy-free sour cream, I like the Foragers brand. For a lightened-up version, swap this for plain Greek yogurt.
• Cream cheese: I recommend the Kite Hill brand for dairy-free cream cheese. 
• Chopped dill pickles: You can chop the pickles as fine or as chunky as you prefer. 
• Pickle juice: Use the juice straight from the jar of dill pickles. 
• Worcestershire sauce
• Fresh dill
• Garlic powder
• Onion powder
• Ranch seasoning: Use a packet of dry ranch seasoning from the grocery store, or check out my super simple homemade version here. 
• Salt and black pepper: Adjust the salt and pepper to taste. 
• Panko breadcrumbs
• Butter: You can use regular butter or vegan butter, whichever you prefer. 

Step-by-Step instructions

Dill Pickle Dip

1. In a medium or large mixing bowl, combine the sour cream and cream cheese and beat them together using an electric hand mixer. 
2. Once combined, add the onion powder, garlic powder, ranch seasoning, Worcestershire sauce, and pickle juice. Stir to combine completely. 
3. Taste and add salt to taste. Fold in the chopped pickles and dill. If serving immediately, top with toasted Panko and fresh dill. 
4. Serve your fried pickle dip with potato chips, veggies, or crackers. 

Fried Topping

1. Add the butter and the Panko crumbs in a skillet over medium heat. Stir the butter and Panko until combined. 
2. Cook until the Panko is a toasty light golden brown color. 
3. Remove from the heat and place to the side.

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Easy Fried Pickle Dip (Dairy-Free Option)

4.95 from 17 votes

A popular Southern dish, this Fried Pickle Dip is a creamy, tangy, and savory dip that checks all the boxes. It’s made with cream cheese, sour cream, ranch seasoning, pickle juice, chopped dill pickles, fresh herbs, and a crispy topping made with Panko breadcrumbs.

Prep Time: 10 minutes minutes

Servings: 6 servings

Ingredients  

1x2x3x

Dill Pickle Dip

• ▢ 16` oz container sour cream can sub dairy free
• ▢ 8 oz cream cheese can sub dairy free (I use Kite Hill)
• ▢ 1 cup dill pickles chopped
• ▢ 2 tbsp pickle juice
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2-3 tbsp fresh dill
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 2 tbsp ranch seasoning my homemade seasoning has a df option
• ▢ salt to taste

Fried Topping

• ▢ 3/4 cup Panko breadcrumbs
• ▢ 1 tbsp butter or dairy-free butter

Instructions 

Dill Pickle Dip

• In a medium-sized bowl, combine the sour cream and cream cheese and beat them together using a handheld mixer.
• Once combined, add the onion powder, garlic powder, ranch seasoning, Worcestershire sauce, and pickle juice. Stir to combine completely.
• Taste and add salt to taste. Fold in the diced pickles and dill. If serving immediately, top with toasted Panko and fresh dill.
• Serve with chips, veggies, or crackers.

Fried Topping

• In a skillet over medium heat add the butter along with the Panko crumbs. Stir the butter and Panko until combined.
• Cook until the Panko is a toasty light brown color.
• Remove from the heat and place to the side.

Notes

Expert Tips

• • Make Ahead: You can make this up top 3 days in advance. Just don’t top it with the toasted Panko until right before serving.

• • Dairy-Free: To make a dairy-free version, substitute the sour cream, cream cheese, and butter for non-dairy alternatives. I like Forager sour cream, Kite Hill cream cheese, and Miyokos vegan butter. You also need to make sure your ranch seasoning is dairy-free.  

• • Relish: I’ve seen recipes swap the chopped dill pickles and pickle juice for dill pickle relish. This works in a pinch, but I prefer the freshness of the chopped picks and juice. 

• • Gluten-Free: If you’re gluten-free, substitute the Panko for gluten-free breadcrumbs and remove the Worcestershire sauce

Serving Tips

• • Top with the toasted Panko topping and fresh dill, and serve with potato chips, celery, carrots, cucumbers, crackers, pretzels, chicken wings, toasted pita, and more! 

• • If making ahead and serving later, leave the toasted Panko topping off until ready to serve. 

Storage Tips

• • Store leftovers in an airtight container in the fridge for up to 3 days. 

• • Store leftover Panko bread crumbs (without the butter) in an airtight container at room temperature for up to a week. 

Equipment

Handheld Mixer

Mixing Bowls

Wooden Chip and Dip Serving Set

Chip and Dip Serving Set

Veggie Scooper

Nutrition

Calories: 350kcal | Carbohydrates: 15g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 891mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1093IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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