This fried pickle dip is the ultimate appetizer for the dill pickle-lover! It's a creamy cream cheese and sour cream-based dip that combines fried pickle flavor, ranch dip, and fresh herbs!
This recipe punches up the Cosco and Taste of the South original by using fresh green onions, parsley, and dill combined with pickles, ranch seasoning, and toasted bread crumbs! This gives it a dose of herby freshness alongside the fried pickle flavor and really makes it restaurant quality!
While this blog is mainly devoted to baking and cocktails, I love a good, easy, and satisfying appetizer! I am such a fan of these Cheesy Buffalo Chicken Egg Rolls and these Easy Mini Buffalo Chicken Stuffed Peppers.
My family has always been one to host amazing gameday parties and have great snacks and drinks. My mom is famous for her homemade wings and dips; this pickle dip takes the best part of her famous onion dip, loads of fresh herbs. She adds green onion, parsley, and dill to her base, which makes the dip taste so fresh and delicious!
Jump to:
⭐ Why you will love this recipe:
- It's full of dill pickle flavor! This recipe uses both freshly chopped pickles and pickle juice to ensure that every bite is packed with pickle flavor!
- Crispy bread crumbs create the perfect fried pickle texture and flavor!
- It has a fresh kick of fresh herbs! Fresh green onion, parsley, and dill are mixed into the dip to balance out the dairy and pickle!
🥘 Key Ingredients
- Dill Pickle Spears and Juice: the pickles are finely chopped and blended into the dip to get all that pickle flavor.
- Cream Cheese and Sour Cream: This is the base for the dip. The blend of sour cream and cheese makes a creamy but sturdy dip.
- Ranch Seasoning: this is the base seasoning for the dip, and the ranch flavors go so incredibly well with the fried pickle flavor.
- Panko Bread Crumbs: these are pan-fried with a little butter to give the dip a crispy and crunchy texture.
- Fresh Herbs: parsley, dill, and green onion add freshness and give this dip a fresh ranch flavor.
See recipe card for quantities.
📖 Substitutions & Variations:
- This recipe was made with full-fat cream cheese and sour cream, but it could easily be switched out for light versions.
- Substitute sour cream with Greek yogurt for a tangier and slightly healthier version.
🔪 How to make this recipe:
Step 1: In a food processor or large blender, blend the sour cream, cream cheese, ranch seasoning, dill, green onion, parsley, pickles, and pickle juice. Let chill for 30 minutes.
Step 2: Heat the butter in a large frying pan. Once melted, add in the panko bread crumbs and cook until toasted and lightly browned.
Step 3: Fold in ⅔ of the bread crumbs into the dip.
Step 4: Serve topped with the remaining bread crumbs and potato chips.
💭 Expert Tips
- An electric mixer will also work if you don't have a food processor for blender, just mince the pickles and herbs before adding to the sour cream and cream cheese.
- If making it ahead of time, wait until right before serving to add the bread crumbs.
🎥 Here's a video showing how to make this recipe:
💬 FAQ
Serve this dip with salted potato chips, celery, and baby carrots.
This dip will keep refrigerated in an airtight container for 3-5 days.
Looking for other recipes like this? Try these:
Print
Fresh Herb Fried Pickle Dip
- Prep Time: 15 minites
- Cook Time: 5 minutes
- Total Time: 0 hours
- Yield: 8-10 servings 1x
- Category: Appetizer
- Method: Blanded
- Cuisine: American
Description
This fried pickle dip is the ultimate appetizer for the dill pickle-lover! It's a creamy cream cheese and sour cream-based dip that combines fried pickle flavor, ranch dip, and fresh herbs!
Ingredients
- 1-2 tablespoons butter
- ¾ cup Panko bread crumbs
- 2 cups full-fat sour cream (16 ounces)
- 1 ½ cups full-fat cream cheese spread (12 ounces, room temperature)
- 1 package ranch seasoning (1 ounce)
- ¼ cup fresh dill - chopped
- 1 cup green onions (about 5 green onions) -chopped
- ⅔ cup fresh parsley - chopped
- 3 tablespoons pickle juice
- 1 cup finely diced high-quality dill pickles - plus ¼ -½ more for garnish (1 16-ounce jar)
Instructions
- In a food processor or large blender, blend the sour cream, cream cheese, and ranch seasoning until smooth. Add in the dill, green onion, parsley, 1 cup of chopped pickles, and pickle juice, and blend until smooth again. Chill for 20-30 minutes to firm up the dip and let the flavors meld.
- Heat the butter in a large frying pan on medium heat. Once melted, add in the panko bread crumbs and cook until toasted and lightly browned. Set aside to cool.
- Fold in ⅔ of the bread crumbs into the dip. Serve the remainder on top of the dip with the remaining chopped pickles.
- Serve with potato chips and veggies.
Notes
* I used Hidden Valley Ranch Seasoning pack
If making ahead of time, add in the bread crumbs until right before serving.
This cam be made up to 3 days ahead of time.
Eluzabeth says
.
terri says
This was so delicious! The fresh herbs really made it!