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Easy Fried Pickle Dip (with Dairy-Free Option)


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  • Author: Isabella
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A creamy, tangy, no-bake dip inspired by Southern fried pickles, made in just 15 minutes and easily adaptable for dairy-free diets.


Ingredients

16 oz sour cream (use Forager’s for dairy-free)

8 oz cream cheese (Kite Hill for dairy-free)

1 cup chopped dill pickles

2 tbsp pickle juice

1 tbsp Worcestershire sauce

23 tbsp ranch seasoning (dairy-free if needed)

½ tsp garlic powder

½ tsp onion powder

Salt to taste

¾ cup Panko breadcrumbs

1 tbsp butter (Miyokos for dairy-free)


Instructions

  1. In a large mixing bowl, beat the sour cream and cream cheese with a hand mixer until smooth and fluffy.
  2. Add garlic powder, onion powder, ranch seasoning, Worcestershire sauce, and pickle juice. Mix well to combine.
  3. Taste and season with salt as needed, then fold in the chopped dill pickles.
  4. In a small skillet over medium heat, melt the butter and stir in the Panko breadcrumbs. Toast until golden brown, then set aside to cool.
  5. Spoon the dip into a serving bowl and top with toasted breadcrumbs just before serving.

Notes

Add hot sauce or jalapeños for a spicy kick.

Use vegan ingredients to make a fully dairy-free version.

Mix some toasted Panko into the dip for extra crunch.

Swap half the dill pickles for bread-and-butter pickles for a sweet-tangy twist.

Add cooked crumbled bacon for a smoky flavor.

Store in an airtight container in the fridge for up to 3 days; keep Panko separate.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: No-Bake
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350
  • Sugar: 2g
  • Sodium: 680mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 55mg