The perfect fried pickle dip! This creamy, tangy dip is super easy to make and loaded with delicious dill pickles. Baked in the oven with lots of melty cheese and garnished with buttery toasted breadcrumbs. It's a definite crowd-pleaser and steals the show every time. Serve with potato chips, crackers, toasted baguette, or vegetables.
This is the ultimate fried pickle dip! It's hot, cheesy, and loaded with flavor. When Nate first tried it he said that it actually tastes like a fried pickle. That's a win!
A couple of things that set my dip apart from others. First, the base of the dip is made with cream cheese, mayo, and chive and onion sour cream. The chive and onion sour cream amps up the flavor and it's like you're dipping a fried pickle in homemade ranch! Second, the dip is baked with melty gooey cheese! Fried pickles are hot and your dip should be too! The cheese is just a bonus. Baking the dip also intensifies the dill pickle flavor, which I love.
I like to garnish the dip with buttery toasted breadcrumbs that cook up in a few minutes on the stove, as well as more chopped dill pickles, fresh dill and chives to make it look as delicious as it tastes!
Why you'll love this fried pickle dip recipe
- My fried pickle dip is BAKED! Fried pickles are hot and your fried pickle dip should be too! I like to add in cheese and bake until hot and bubbly. Baking the dip also intensifies the dill pickle flavor, which I love!
- Easy to make ahead of time. Make the dip a couple days in advance then bake it when you're ready to serve! Garnish with the toasted breadcrumbs, more pickles, dill and chives to make it look extra delicious.
- Made the chive and onion sour cream for extra flavor! The chive and onion sour cream is a game-changer! It's the perfect addition to amp up the flavor.
*Scroll down to the recipe card for the full ingredient list with measurements.
- Cream cheese.
- Chive and onion sour cream/chip dip. I like Old Home.
- Dill pickles. I like to use kosher dill.
- Fresh dill.
- Fresh chives.
- Garlic powder.
- Onion powder.
- White cheddar cheese.
- Mozzarella cheese.
- Butter. Salted is all I ever use.
- Panko breadcrumbs.
How to make fried pickle dip
Making fried pickle dip is so much easier than making actual fried pickles, and it surprisingly tastes very similar to a fried pickle dipped in ranch! Here's an overview with some helpful tips.
*Scroll down to the recipe card for the full instructions.
- Step one: Make the base. Mix the cream cheese, mayo, and sour cream. I find it easiest to use an electric mixer, but by hand would work too! If mixing by hand, I recommend using a rubber spatula.
- Step two: Add remaining ingredients. This is where you add all the fun stuff like chopped pickles, dill, chives, and cheese. Then transfer to a baking dish and top with even more cheese!
- Step three: Bake. Bake until hot and bubbly. If desired, you can turn the oven to broil during the last couple of minutes to brown the melty cheese, but totally optional!
- Step four: Toast the breadcrumbs. While the dip bakes make the fried breadcrumb topping. All you do is melt butter in a skillet, add the breadcrumbs and fry until golden brown. Sprinkle the toasted breadcrumbs over the dip once it finishes baking to give it that "fried" pickle effect and add a little buttery crunch.
- Step five: Garnish & serve. If desired, garnish with more fresh dill and chives.
How to serve fried pickle dip
You can have a variety of dipping options when it comes to fried pickle dip! My favorites are toasted baguette, potato chips, and crackers!
But you could also dip pita chips, pretzel thins, or vegetables, such as carrots, celery, and bell peppers.
Substitutions and variations
- Serve the dip cold. This dip is also great served cold! You can skip the cheese or just mix finely shredded cheese into the dip and skip the cheese on top. I recommend still garnishing with fried breadcrumbs, more pickles, dill and chives!
- Regular sour cream. The chive and onion sour cream adds tons of flavor like you're dipping a fried pickle in ranch! But, you can use regular sour cream, if preferred. If you go that route, you can experiment with adding in a dry packet of ranch seasoning.
- Greek yogurt. You can swap the sour cream for Greek yogurt for a healthier alternative.
- Green olives. I have not tried this but I feel like swapping the pickles for green olives would be delicious. If you try this, let me know in the comments!
- Bread and butter pickles. I also have not tried this, but if you love bread and butter pickles, might be worth a try!
Frequently asked questions
What do you eat with fried pickle dip?
I love to serve fried pickle dip with potato chips, and crackers of toasted baguette, but pretzel thins, pita chips, or vegetables are great options, as well!
What is dill pickle dip made of?
Cream cheese, mayo, and sour cream make up the base of dill pickle dip, then you add in pickles, pickle brine, dill, chives and shredded cheddar and mozzarella cheese!
Can I use regular sour cream or Greek yogurt?
Yes, both will work! I find that the chive and onion sour cream adds extra flavor, similar to dipping a fried pickle in ranch, but you can try adding a packet of dry ranch seasoning instead.
Can I use regular breadcrumbs?
I recommend using panko breadcrumbs for maximum crispiness, but regular breadcrumbs will work in a pinch.
Can I make this dip in the crockpot?
Instead of baking, transfer the dip to the slow cooker and top with cheese. Heat over high until hot and bubbly and cheese is melted, about 1-2 hours. Garnish as desired.
Make the dip up to 3-4 days in advance and store in an airtight container in the fridge. Garnish with the toasted breadcrumbs, pickles, dill and chives after you bake the dip. The dip may need a few extra minutes in the oven.
Storing and reheating
Store leftover dip in the fridge for up to 3-4 days. Reheat in the oven until hot and bubbly or in the microwave. Please note that the breadcrumbs won't remain crispy once the dip is stored and reheated.
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Hot and Cheesy Fried Pickle Dip
Fried Pickle Dip
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup chive and onion sour cream chip dip
- 1 cup chopped dill pickles
- 2 tablespoons pickle juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup white cheddar cheese shredded (reserve ½ cup for the top)
- ½ cup mozzarella cheese shredded
- For garnish: More chopped pickles, dill and chives
- For serving: toasted baguette, potato chips and/or crackers
- 1 tablespoon butter
- ½ cup panko breadcrumbs
- Preheat the oven to 350°F.
- Add the cream cheese, mayonnaise, and chive and onion sour cream to a large bowl. Using a handheld mixer, beat until smooth.
- Add the remaining ingredients and use a rubber spatula to mix until combined. Transfer to a small baking dish about 8x8 inches and sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes until hot and bubbly. If desired, broil for 1-2 minutes until the cheese is golden brown.
- Meanwhile, toast the breadcrumbs. Add the butter to a small skillet over medium heat. Once melted, add the breadcrumbs. Fry until golden brown, stirring occasionally, about 5 minutes.
- Garnish the dip with the toasted breadcrumbs, chopped pickles, dill and chives.