Nani’s Creamy Fried Pickle Dip
This tangy dip captures all the crunch and flavor of fried pickles without the need for a deep fryer.
recipesbynani.comIf you love the salty crunch of pub style fried pickles, you are going to fall head over heels for this dip. It is a crowd favorite at every party I host because it is creamy, zesty, and pairs perfectly with just about anything crunchy you have in the pantry.
My best tip for this recipe is to make sure you dry those pickles well with paper towels before chopping them. If you skip this step, the extra moisture can make the dip a little runny, and we want it thick enough to hold up to a sturdy potato chip.
🧺 Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup dill pickles, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter, melted
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
In a medium mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together until the mixture is smooth and creamy.
- 3
Stir in the chopped pickles, garlic powder, dried dill, and onion powder until well combined.
- 4
Spread the mixture evenly into a small baking dish.
- 5
In a small separate bowl, toss the panko breadcrumbs with the melted butter.
- 6
Sprinkle the buttery breadcrumbs over the top of the dip.
- 7
Bake for 15 to 20 minutes until the dip is hot and the breadcrumbs are golden brown.
- 8
Serve warm with potato chips or fresh vegetable sticks.
💡 Tips
Serve this warm with ruffled potato chips for the best crunch. If you have leftovers, store them in an airtight container in the fridge for up to three days, though the breadcrumbs will lose their crispness over time.
Made this recipe? Let us know how it went.
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