Easy Fried Pickle Dip
This crowd-pleasing Easy Fried Pickle Dip balances tangy pickles with a creamy base and a crunchy topping, making it perfect for parties or late-night snacking.
Ingredients
For the Dip
- 16 oz sour cream substitute dairy-free sour cream as needed
- 8 oz cream cheese, softened Kite Hill or another plant-based cream cheese works well
- 1 cup dill pickles, finely chopped for texture
- 2 tbsp pickle juice adds tang and brightness
- 1 tbsp Worcestershire sauce use vegan Worcestershire or tamari if avoiding anchovies
- 2-3 tbsp fresh dill, chopped or 2 tsp dried if out of fresh
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp ranch seasoning homemade or store-bought; use a dairy-free version if needed
For the Topping
- 3/4 cup Panko breadcrumbs for the crunchy topping
- 1 tbsp butter or dairy-free butter, melted toss with Panko
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 1-quart oven-safe baking dish.
- In a medium bowl, beat together the cream cheese and sour cream until smooth.
- Stir in the chopped dill pickles, pickle juice, Worcestershire sauce, fresh dill, garlic powder, onion powder, ranch seasoning, and a pinch of salt. Taste and adjust the seasoning.
- Spread the dip evenly into the prepared baking dish. Smooth the top with a spatula.
- In a small bowl, combine the Panko breadcrumbs with the melted butter until evenly coated. Sprinkle the Panko mixture over the dip in an even layer.
Baking
- Bake at 375°F for 15-18 minutes, until the dip is bubbling around the edges and the Panko is golden.
- For extra crunch, switch to broil for 1-2 minutes—watch closely to prevent burning.
- Let rest for 5 minutes before serving so the dip sets slightly and is scoopable.
Notes
Store leftovers in an airtight container for up to 3-4 days. To reheat, warm in a 350°F oven for 10-12 minutes.