Description
This Fried Pickle Dip is a creamy and tangy appetizer featuring a delightful crunch from toasted panko breadcrumbs. Combining sour cream, cream cheese, and diced dill pickles with a hint of garlic and dill, this easy-to-make dip is perfect for parties and gatherings, served best with chips, pretzels, or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 1 cup sour cream
- 8 oz cream cheese, softened
- 2 tbsp pickle juice
- ½ tsp onion powder
- 1 tsp minced garlic
- 1 ½ tbsp dill, plus more for garnish
- Salt and pepper to taste
- 1 cup diced dill pickles, plus more for garnish
Toasted Panko
- 2 tbsp butter
- ¾ cup panko breadcrumbs (reserve 2 tbsp for garnish)
Instructions
- Toast Panko: In a large skillet, melt the butter over medium-high heat. Once melted, reduce the heat to medium and add the panko crumbs. Stir occasionally until the panko is golden brown and has absorbed the butter. Remove from heat and set aside.
- Mix Base: In a large bowl, combine sour cream, softened cream cheese, pickle juice, onion powder, minced garlic, dill, salt, and pepper. Use an electric hand mixer to blend everything together until smooth and creamy.
- Prepare Pickles: Pat the diced dill pickles dry with a paper towel to remove excess moisture, ensuring the dip doesn’t become watery.
- Combine Ingredients: Gently fold the dried diced pickles and toasted panko crumbs (except the reserved 2 tbsp) into the creamy mixture, maintaining a light texture.
- Garnish Dip: Sprinkle the remaining 2 tbsp toasted panko, additional diced pickles, and fresh dill over the top of the dip for added flavor and visual appeal.
- Serve: Present the dip with accompaniments such as potato chips, a vegetable platter, pretzels, or toasted baguette slices for a tasty and crowd-pleasing appetizer.
Notes
- Use fresh dill for the best flavor; dried dill can be used but reduce quantity to 1 tsp.
- For extra tang, add more pickle juice to taste.
- Toast the panko carefully to prevent burning; stir constantly once it starts browning.
- Patting the pickles dry is essential to keep the dip from becoming watery.
- This dip can be made a few hours ahead and refrigerated to let flavors meld.
