Easy Fried Pickle Dip (Dairy-Free Option)
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.
Servings: 6 servings
Equipment
Ingredients
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
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- 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.
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- 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.
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- 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.
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- Gluten-Free: If you’re gluten-free, substitute the Panko for gluten-free breadcrumbs and remove the Worcestershire sauce
Serving Tips
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- 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!
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- If making ahead and serving later, leave the toasted Panko topping off until ready to serve.
Storage Tips
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- Store leftovers in an airtight container in the fridge for up to 3 days.
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- Store leftover Panko bread crumbs (without the butter) in an airtight container at room temperature for up to a week.
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