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.
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
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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.
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