Easy fried pickle dip is one of my favorite party appetizers—cool, creamy, tangy, and packed with the bold flavor of dill pickles. It captures all the craveable goodness of fried pickles but in dip form, without the need for deep frying. With a creamy base, crunchy bits, and just the right seasoning, it’s perfect with chips, veggies, or pretzels.
Why You’ll Love This Recipe
I love how this dip is ridiculously simple to throw together, but the flavor is anything but basic. It’s a crowd-pleaser at potlucks, BBQs, or game nights. The combination of sour pickles, rich cream cheese, and crispy elements (like crushed chips or breadcrumbs) gives every bite big texture and bold taste—just like a fried pickle, but way easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese, softened
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Sour cream or plain Greek yogurt
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Dill pickles, finely chopped
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Pickle juice (for extra tang)
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Garlic powder
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Onion powder
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Dried dill or fresh dill
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Salt
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Black pepper
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Crushed kettle chips or toasted panko (for topping)
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Optional: shredded cheddar cheese, green onions, or hot sauce for extra flavor
Directions
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In a mixing bowl, I beat the softened cream cheese until smooth.
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I mix in the sour cream (or yogurt), chopped pickles, pickle juice, and seasonings—garlic powder, onion powder, dill, salt, and pepper.
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I stir everything together until well combined.
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I cover and chill for at least 30 minutes to let the flavors blend.
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Right before serving, I sprinkle crushed chips or toasted panko on top for that signature “fried” crunch.
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I serve it cold with chips, crackers, or veggie sticks.
Servings and timing
This recipe makes about 6–8 appetizer servings. It takes around 10 minutes to prep and about 30 minutes to chill—so I usually have it ready in under 45 minutes.
Variations
Sometimes I stir in shredded cheddar or chopped jalapeños for a cheesy, spicy version. I’ve also used spicy pickles or bread-and-butter pickles for a different flavor profile. When I want to lighten it up, I use Greek yogurt in place of sour cream and reduced-fat cream cheese.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors develop. I don’t recommend reheating—this dip is best served cold.
FAQs
Can I make this dip ahead of time?
Yes, I often make it a day in advance. I just wait to add the crunchy topping until right before serving so it doesn’t get soggy.
What kind of pickles work best?
I love using classic dill pickles, but spicy dill or garlic pickles also work great. I avoid sweet pickles unless I’m going for a sweet-and-savory twist.
Can I make this dip dairy-free?
Yes, I’ve used dairy-free cream cheese and a plant-based yogurt and it still turned out delicious. I just adjust the seasoning to balance flavors.
How do I make it taste like fried pickles?
The crushed chips or panko topping really gives that fried effect. I toast the panko in a pan with a little butter for extra crunch and flavor.
What should I serve this with?
I serve it with kettle chips, pretzel crisps, celery sticks, cucumber slices, or toasted bread rounds—anything that can scoop up that creamy goodness.
Conclusion
Easy fried pickle dip is a fast, flavorful appetizer that delivers all the satisfaction of fried pickles with none of the fuss. It’s creamy, crunchy, tangy, and just plain addictive. Whether I’m hosting a party or just snacking with friends, this dip always gets devoured—and I love how simple it is to whip up anytime.
PrintEasy Fried Pickle Dip
Easy fried pickle dip is a creamy, tangy, and crunchy appetizer that delivers all the flavor of fried pickles without the deep fryer. Perfect with chips, pretzels, or veggies for parties or game days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (includes chill time)
- Yield: 6–8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 3/4 cup dill pickles, finely chopped
- 1–2 tbsp pickle juice (to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried dill or 1 tbsp fresh dill
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup crushed kettle chips or toasted panko (for topping)
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1 tbsp chopped green onions or a few dashes of hot sauce
Instructions
- In a mixing bowl, beat softened cream cheese until smooth.
- Add sour cream or Greek yogurt, chopped pickles, pickle juice, garlic powder, onion powder, dill, salt, and pepper. Mix until well combined.
- Stir in optional shredded cheddar or hot sauce if using.
- Cover and chill for at least 30 minutes to allow flavors to meld.
- Before serving, top with crushed kettle chips or toasted panko and optional green onions.
- Serve cold with chips, crackers, or veggies.
Notes
- Toast panko with a little butter for extra crunch and flavor.
- Use spicy or garlic dill pickles for a flavor twist.
- Substitute Greek yogurt and reduced-fat cream cheese for a lighter version.
- Make dairy-free with plant-based cream cheese and yogurt.
- Prepare dip ahead and add toppings right before serving to keep them crispy.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 160
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
