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Crunchy Fried Pickle Dip

All the tangy, crunchy goodness of fried pickles in a creamy, scoopable dip form. Loaded with chopped dill pickles, crispy breadcrumbs, and a zesty ranch base.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Dip Base
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup dill pickles finely chopped
  • 2 tablespoons pickle brine from the jar
  • 1 packet ranch seasoning mix
  • 1/2 teaspoon dill weed dried
  • 1/4 teaspoon garlic powder
Crispy Topping
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter
  • 1/4 teaspoon smoked paprika

Method
 

  1. Beat cream cheese until smooth. Mix in sour cream, mayonnaise, pickle brine, ranch seasoning, dill weed, and garlic powder.
  2. Fold in chopped dill pickles. Transfer to a serving bowl. Refrigerate while you make the topping.
  3. Melt butter in a skillet over medium heat. Add panko and smoked paprika. Toast, stirring constantly, 3–4 minutes until golden.
  4. Sprinkle crispy breadcrumbs over the chilled dip just before serving. Serve with chips, crackers, or sliced vegetables.

Notes

Spread the dip in a baking dish and broil for 5 minutes for a warm, melty version. Add the breadcrumb topping after broiling.