Fried Dill Pickle Dip
This Fried Dill Pickle Dip is full of addicting textures and flavors. I guarantee it will be one of the best and easiest dips you have ever tasted.
EQUIPMENT
- shallow skillet or pan - 10 inch
- hand mixer - with beater attachments
- serving dish - 10.5 x 7.5 ceramic Staub
INGREDIENTS
Bread Crumb Topping
- ½ cup bread crumbs
- 1 tablespoon unsalted butter - or extra virgin olive oil
Pickle Dip
- 1 cup cream cheese - room temperature
- 1 cup sour cream - room temperature, or Greek yogurt
- 1 tablespoon dill pickle juice
- 1 ounces Ranch seasoning - packet
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup dill pickles - roughly chopped, Grillo's
INSTRUCTIONS
- Melt the unsalted butter in a small skillet over medium heat. Add the bread crumbs and stir continually until they are toasted. Remove from heat and set aside.
- In a bowl add the cream cheese, sour cream, dill pickle juice, Ranch seasoning, garlic powder, salt, and black pepper. Use a hand mixer to beat together until smooth and fluffy. Add the chopped dill pickles and fold together until evenly distributed.
- Evenly spread the pickle dip into a serving dish and sprinkle the toasted bread crumbs over the top. Add more chopped dill pickles and serve with dippers.
VIDEO
RECIPE NOTES
- Recommended Dippers: crackers, pretzels, potato chips, pita chips, or toasted baguette slices. Fresh vegetables like celery, carrots, and cucumbers are also great options.
STORING INFORMATION
- In the refrigerator, covered, for up to 5 days.
MAKE AHEAD INFORMATION
These instructions are for making Fried Dill Pickle Dip up to three days in advance.- Toast the bread crumbs and store them in an airtight container at room temperature. Mix up the dill pickle dip and spread it into your serving dish. Store covered in the refrigerator.
- When you are ready to serve, sprinkle the toasted bread crumbs and extra chopped pickles over top.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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