The BEST Fried Pickle Dip 🥒

Ingredients

• 1/4 cup Unsalted Butter (melted)
• 1 cup Panko Bread Crumbs (toasted, divided 1/2 cup each use)
• 1 jar Dill Pickles (about 16 oz, chopped; use dill, not sweet or bread‑and‑butter)
• 16 oz Sour Cream
• 8 oz Cream Cheese (softened at room temperature)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Dill
• 1 tbsp Pickle Juice (from the jar of dill pickles)

Instructions

1. Toast Panko

   Add the butter to a skillet over medium heat. Once melted, stir in the panko bread crumbs and cook, stirring frequently, until they turn golden brown, about 5–6 minutes.

   Time: PT7M

   Temperature: Medium heat

2. Set Aside Half of the Toasted Panko

   Transfer half of the toasted panko to a small bowl and set aside for later topping. Return the remaining half to the skillet to cool slightly.

   Time: PT2M

3. Chop Dill Pickles

   Open the jar of dill pickles and chop the whole contents into bite‑size pieces. The size is up to you, but roughly 1‑inch chunks work well.

   Time: PT3M

4. Combine Base Ingredients

   In a mixing bowl, add the sour cream, softened cream cheese, chopped pickles, the half of toasted panko you set aside, salt, pepper, onion powder, garlic powder, dried dill, and a tablespoon of pickle juice.

   Time: PT2M

5. Mix Until Creamy

   Using a hand mixer (or a whisk), blend the mixture on medium speed until smooth and creamy, about 1–2 minutes.

   Time: PT2M

6. Transfer and Garnish

   Spoon the dip into a serving bowl. Sprinkle the remaining toasted panko evenly over the top for extra crunch.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

7g

Fat

17g

Fiber

0.3g