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
2–3 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
- In a large mixing bowl, beat the sour cream and cream cheese with a hand mixer until smooth and fluffy.
- Add garlic powder, onion powder, ranch seasoning, Worcestershire sauce, and pickle juice. Mix well to combine.
- Taste and season with salt as needed, then fold in the chopped dill pickles.
- 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.
- 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