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4.93 from 14 votes

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.
Prep Time10 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: fried pickle and ranch dip, fried pickle dip
Servings: 6 servings


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


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.


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. 


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