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Meet my Fried Pickle Dip…a viral tackle my standard pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.
The Insider Scoop on This Fried Pickle Dip
- Crunch in Each Chunk: My secret is to layer the toasted bread crumbs inside so each scoop has that fried pickle crunch.
- All of the Pickle Love: I examined this till the creaminess and tang hit good. It’s filled with dill pickle taste (as a result of you recognize I’m obsessed)!
- Make-Forward Pleasant: This dip by no means lasts lengthy at my home. You possibly can prep it forward, and it nonetheless tastes like heaven when served.
Fried Pickle Dip Elements
- Dill Pickles: Use your favourite model of dill pickle! Dab the chopped pickles with a paper towel to soak up any further moisture. This prevents your dip from being runny.
- Cream Cheese: Make sure you use softened cream cheese so your dip mixes properly.
- Panko Bread Crumbs: No substitutions right here…Panko is a should! It’s the important thing to getting that good crunchy “fried” texture.
How you can Make Fried Pickle Dip
You already know the way obsessed I’m with pickles. So after I heard about fried pickle dip, I had to strive it. And let me let you know, it’s every thing I hoped for and extra! Creamy, crunchy, tangy, and downright addictive. It’s the right snack!
- Toast the Panko BreadCrumbs: In a medium-sized skillet over medium warmth, add the butter and Panko bread crumbs. As soon as the butter melts, stir regularly to toast the bread crumbs for 2-3 minutes, till golden brown.
- Mix: In a medium-sized bowl, mix the bitter cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and contemporary dill.
- Combine: Utilizing an electrical hand mixer, combine till well-combined.
- Garnish and Serve: Serve instantly or chill for 1 hour to let the flavors mix and to thicken the dip. Earlier than serving, high the dip with the toasted Panko bread crumbs and garnish with extra contemporary dill, if desired. Serve fried pickle dip with pretzels or potato chips!
Alyssa’s Professional Tip
Need the “fried” crunch in EVERY chunk? Layer toasted bread crumbs contained in the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the remaining.
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In a medium-sized skillet over medium warmth, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. As soon as the butter melts, stir regularly to toast the bread crumbs for 2-3 minutes, till golden brown.
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Using an electric hand mixer, mix until well-combined.
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Serve immediately or chill for 1 hour to let the flavors blend and to thicken the dip. Before serving, top the dip with the toasted Panko bread crumbs and garnish with more fresh dill, if desired. Serve with potato chips!
Storing Leftovers
- Refrigerator: Store dill pickle dip in an airtight container for 3–4 days. Add bread crumbs to portions only, since they soften in the fridge.
- Freezer: Not recommended. The cream cheese changes texture once thawed.
Calories: 336kcalCarbohydrates: 13gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 87mgSodium: 757mgPotassium: 231mgFiber: 1gSugar: 5gVitamin A: 1111IUVitamin C: 2mgCalcium: 159mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pickle-Inspired Recipes
If you guys liked this fried pickle dip, you need to check out my other pickle recipes!
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