Fried Pickle Dip
All the amazing flavors of fried pickles, in an addictive and delicious creamy dip!
Servings: 8 servings
Calories: 269kcal
Ingredients
Dip
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups chopped dill pickles
- 1 Tbsp chopped fresh dill
- 2 Tbsp ranch seasoning
- 1/4 tsp kosher salt or more, to taste
- 1/4 tsp black pepper or more, to taste
Topping
- 1 Tbsp unsalted butter
- 1/2 cup plain panko breadcrumbs
- 1/2 cup chopped dill pickles
Instructions
Mix dip
- In a medium mixing bowl, add the sour cream, mayonnaise, 1 1/2 cups chopped pickles, chopped dill, ranch seasoning, salt, and pepper.
- Use a rubber spatula and mix well to combine.
- Cover with plastic wrap or a tight-fitting lid, and refrigerate for 1-2 hours, or until well chilled.
Making topping
- Place a skillet on the stovetop and heat over MED heat. Once hot, add butter and melt.
- Once butter is melted, add panko and 1/2 cup chopped pickles.
- Lower the heat to MED LOW and cook the mixture, stirring constantly to prevent burning, for about 6-8 minutes, or until golden brown.
Combine and serve
- Let the topping mixture cool a bit, then add to the top of the chilled dip.
- Serve cold, garnished with more dill and pickle slices if you'd like, with desired dippers (chips, pretzels, pita, etc).
Notes
- This recipe makes approximately 2 - 2.5 cups, which I've estimated will feed about 8, but the exact number of servings and serving size is up to you.
Nutrition
Calories: 269kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 996mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg
