Fried Pickle Dip

Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

Someone taking a scoop of fried pickle dip with a ruffle chip.

The Insider Scoop on This Fried Pickle Dip

  • Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
  • All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
  • Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.

Fried Pickle Dip Ingredients

Overhead shot of labeled fried pickle dip ingredients.
  • Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
  • Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
  • Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.

How to Make Fried Pickle Dip

You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!

  1. Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
  2. Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
  3. Mix: Using an electric hand mixer, mix until well-combined.
  4. Garnish and Serve: 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 fried pickle dip with pretzels or potato chips!

Alyssa’s Pro Tip

Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

Print

Fried Pickle Dip

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Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.
Course Appetizer
Cuisine American
Keyword fried pickle dip recipe, pickle dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 336kcal

Ingredients

  • ½ cup Panko bread crumbs
  • 1 tablespoon unsalted butter
  • 1 ½ cups sour cream
  • 4 ounces softened cream cheese
  • 1 (1-ounce) packet Ranch seasoning
  • 1 ½ cups chopped dill pickles
  • 2 tablespoons dill pickle juice
  • 1 teaspoon garlic powder
  • 1 tablespoon minced fresh dill

Instructions

  • In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
  • In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
  • Using an electric hand mixer, mix until well-combined.
  • 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!

Notes

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.

Nutrition

Calories: 336kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 757mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg
Overhead shot of a bowl of fried pickle dip.

More Pickle-Inspired Recipes

If you guys liked this fried pickle dip, you need to check out my other pickle recipes!

Fried Pickle Dip

Meet my Fried Pickle Dip…a viral take on my popular pickle dip! The toasted bread crumbs elevate the flavors with the crunchy “fried” texture.

Someone taking a scoop of fried pickle dip with a ruffle chip.

The Insider Scoop on This Fried Pickle Dip

  • Crunch in Every Bite: My secret is to layer the toasted bread crumbs inside so every scoop has that fried pickle crunch.
  • All the Pickle Love: I tested this until the creaminess and tang hit just right. It’s packed with dill pickle flavor (because you know I’m obsessed)!
  • Make-Ahead Friendly: This dip never lasts long at my house. You can prep it ahead, and it still tastes like heaven when served.

Fried Pickle Dip Ingredients

Overhead shot of labeled fried pickle dip ingredients.
  • Dill Pickles: Use your favorite brand of dill pickle! Dab the chopped pickles with a paper towel to absorb any extra moisture. This prevents your dip from being runny.
  • Cream Cheese: Be sure to use softened cream cheese so your dip mixes well.
  • Panko Bread Crumbs: No substitutions here…Panko is a must! It’s the key to getting that perfect crunchy “fried” texture.

How to Make Fried Pickle Dip

You already know how obsessed I am with pickles. So when I heard about fried pickle dip, I had to try it. And let me tell you, it’s everything I hoped for and more! Creamy, crunchy, tangy, and downright addictive. It’s the perfect snack!

  1. Toast the Panko BreadCrumbs: In a medium-sized skillet over medium heat, add the butter and Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
  2. Combine: In a medium-sized bowl, combine the sour cream, softened cream cheese, ranch seasoning, chopped dill pickles, pickle juice, garlic powder, and fresh dill.
  3. Mix: Using an electric hand mixer, mix until well-combined.
  4. Garnish and Serve: 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 fried pickle dip with pretzels or potato chips!

Alyssa’s Pro Tip

Want the “fried” crunch in EVERY bite? Layer toasted bread crumbs inside the pickle dip. Add half the dip, sprinkle crumbs, then repeat with the rest.

Print

Fried Pickle Dip

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Creamy, tangy dip packed with pickles and topped with crunchy bread crumbs for that irresistible “fried” flavor in every bite.
Course Appetizer
Cuisine American
Keyword fried pickle dip recipe, pickle dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 336kcal

Ingredients

  • ½ cup Panko bread crumbs
  • 1 tablespoon unsalted butter
  • 1 ½ cups sour cream
  • 4 ounces softened cream cheese
  • 1 (1-ounce) packet Ranch seasoning
  • 1 ½ cups chopped dill pickles
  • 2 tablespoons dill pickle juice
  • 1 teaspoon garlic powder
  • 1 tablespoon minced fresh dill

Instructions

  • In a medium-sized skillet over medium heat, add 1 tablespoon unsalted butter and ½ cup Panko bread crumbs. Once the butter melts, stir frequently to toast the bread crumbs for 2-3 minutes, until golden brown.
  • In a medium-sized bowl, combine 1 ½ cups sour cream, 4 ounces softened cream cheese, 1 (1-ounce) packet Ranch seasoning, 1 ½ cups chopped dill pickles, 2 tablespoons dill pickle juice, 1 teaspoon garlic powder, and 1 tablespoon minced fresh dill.
  • Using an electric hand mixer, mix until well-combined.
  • 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!

Notes

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.

Nutrition

Calories: 336kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 757mg | Potassium: 231mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1111IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg
Overhead shot of a bowl of fried pickle dip.

More Pickle-Inspired Recipes

If you guys liked this fried pickle dip, you need to check out my other pickle recipes!

J Dawgs Sauce (Copycat)

Here in Utah, J. Dawgs is basically a religion! Their hot dogs are THAT good. The sweet, tangy, smoky sauce? Life-changing! Make this copycat J Dawgs sauce at home and you’ll never look at ketchup the same way again.

Someone squeezing J Dawgs sauce on a hot dog.

Reasons You’ll Lick the Spoon

  • Sweet & Smoky Magic: The perfect balance of sweet and smoky flavor goes so well with salty, savory hot dogs!
  • Versatile Drizzle: This sauce is not just for hot dogs. You can slather it on burgers, sandwiches, or even grilled veggies.
  • Game Day Glory: Be the master tailgater or game day party host with the BEST hot dogs (jdawgs) on the block.

J Dawgs Special Sauce Ingredients

Overhead shot of labeled ingredients.
  • Switch Up the BBQ Sauce: We used Sweet Baby Ray’s, but feel free to use your favorite (just steer clear of mustard-based sauces).
  • Paprika Pick: Smoked paprika will give a deeper, smoky flavor, while regular paprika keeps it mild and sweet.
  • Turn Up the Heat: Add a pinch or two of cayenne pepper if you like a little kick!

How to Make Copycat J Dawgs Sauce

J Dawgs started out as a tiny little shaw right outside BYU’s campus. The lines got longer and longer, and now the obsession has blown up across Utah. With just a few pantry staples, you can make their famous jdawg sauce at home!

  1. Combine Ingredients and Heat: Combine ketchup, brown sugar, barbecue sauce, honey, apple cider vinegar, onion powder, garlic powder, and smoked paprika in a small saucepan and cook over medium heat for 2-3 minutes, until boiling.
  2. Simmer, Cool, and Enjoy: Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes, until all the sugar has dissolved. Remove from the heat and cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
All of the sauce ingredients combined into a pot and simmering on the stove.

The Complete J Dawgs Experience

Making J Dawgs hot dogs at home comes down to the little extras, like perfectly toasted buns, signature grill marks, and must-have toppings. Here’s how to nail it:

  • Type of Dog: For the full J. Dawgs experience, use all-beef hot dogs (I love the jumbo Costco ones). Or try a Polish dog for a spicier kick!
  • Toast the Hot Dog Buns: Melt a little butter in a skillet over medium heat, place your buns facedown, and cook until golden and crisp to your liking.
  • Score for Style: Add criss-cross cuts to your hot dogs before grilling for that classic J. Dawgs signature look (a hot dog hack I swear by!). I love using this handy tool.
  • Topping Ideas: The traditional lineup is chopped onions, sauerkraut, banana peppers, jalapeños, and pickles, but honestly, anything goes. Or keep it simple and let the J Dawgs sauce shine all on its own.

Print

J. Dawgs Special Sauce

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Sweet, tangy, and smoky, this copycat J. Dawgs Sauce is perfect on hot dogs, burgers, or grilled chicken. Made with simple pantry ingredients in minutes.
Course condiment, pantry staple, Sauce
Cuisine American, Utah
Keyword j.dawg’s sauce copycat, j.dawg’s sauce recipe, j.dawg’s special sauce, j.dawg’s special sauce copycat, j.dawg’s special sauce copycat recipe, j.dawg’s special sauce recipe, jdawgs sauce, jdawgs special sauce
Prep Time 8 minutes
Total Time 8 minutes
Servings 24 servings
Calories 34kcal

Equipment

  • 1 small saucepan

Ingredients

  • ½ cup ketchup
  • ½ cup packed brown sugar
  • ¼ cup barbecue sauce
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • salt to taste
  • ground black pepper to taste

Instructions

  • Combine ½ cup ketchup, ½ cup packed brown sugar, ¼ cup barbecue sauce, 2 tablespoons honey, 2 teaspoons apple cider vinegar, 1 teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a small saucepan and cook over medium heat for 2-3 minutes, until boiling.
  • Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes, until all the sugar has dissolved. Remove from the heat and cool completely before storing in the refrigerator for up to 2 weeks.

Notes

Each serving is 1 tablespoon of sauce. 

Store leftover J.Dawg’s sauce in an airtight container or bottle in the refrigerator for up to 2 weeks. 

Nutrition

Calories: 34kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 84mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.1mg
Small bowl of J Dawgs sauce with a spoon.

More Easy Sauce Recipes

J Dawgs Sauce (Copycat)

Here in Utah, J. Dawgs is basically a religion! Their hot dogs are THAT good. The sweet, tangy, smoky sauce? Life-changing! Make this copycat J Dawgs sauce at home and you’ll never look at ketchup the same way again.

Someone squeezing J Dawgs sauce on a hot dog.

Reasons You’ll Lick the Spoon

  • Sweet & Smoky Magic: The perfect balance of sweet and smoky flavor goes so well with salty, savory hot dogs!
  • Versatile Drizzle: This sauce is not just for hot dogs. You can slather it on burgers, sandwiches, or even grilled veggies.
  • Game Day Glory: Be the master tailgater or game day party host with the BEST hot dogs (jdawgs) on the block.

J Dawgs Special Sauce Ingredients

Overhead shot of labeled ingredients.
  • Switch Up the BBQ Sauce: We used Sweet Baby Ray’s, but feel free to use your favorite (just steer clear of mustard-based sauces).
  • Paprika Pick: Smoked paprika will give a deeper, smoky flavor, while regular paprika keeps it mild and sweet.
  • Turn Up the Heat: Add a pinch or two of cayenne pepper if you like a little kick!

How to Make Copycat J Dawgs Sauce

J Dawgs started out as a tiny little shaw right outside BYU’s campus. The lines got longer and longer, and now the obsession has blown up across Utah. With just a few pantry staples, you can make their famous jdawg sauce at home!

  1. Combine Ingredients and Heat: Combine ketchup, brown sugar, barbecue sauce, honey, apple cider vinegar, onion powder, garlic powder, and smoked paprika in a small saucepan and cook over medium heat for 2-3 minutes, until boiling.
  2. Simmer, Cool, and Enjoy: Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes, until all the sugar has dissolved. Remove from the heat and cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
All of the sauce ingredients combined into a pot and simmering on the stove.

The Complete J Dawgs Experience

Making J Dawgs hot dogs at home comes down to the little extras, like perfectly toasted buns, signature grill marks, and must-have toppings. Here’s how to nail it:

  • Type of Dog: For the full J. Dawgs experience, use all-beef hot dogs (I love the jumbo Costco ones). Or try a Polish dog for a spicier kick!
  • Toast the Hot Dog Buns: Melt a little butter in a skillet over medium heat, place your buns facedown, and cook until golden and crisp to your liking.
  • Score for Style: Add criss-cross cuts to your hot dogs before grilling for that classic J. Dawgs signature look (a hot dog hack I swear by!). I love using this handy tool.
  • Topping Ideas: The traditional lineup is chopped onions, sauerkraut, banana peppers, jalapeños, and pickles, but honestly, anything goes. Or keep it simple and let the J Dawgs sauce shine all on its own.

Print

J. Dawgs Special Sauce

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Sweet, tangy, and smoky, this copycat J. Dawgs Sauce is perfect on hot dogs, burgers, or grilled chicken. Made with simple pantry ingredients in minutes.
Course condiment, pantry staple, Sauce
Cuisine American, Utah
Keyword j.dawg’s sauce copycat, j.dawg’s sauce recipe, j.dawg’s special sauce, j.dawg’s special sauce copycat, j.dawg’s special sauce copycat recipe, j.dawg’s special sauce recipe, jdawgs sauce, jdawgs special sauce
Prep Time 8 minutes
Total Time 8 minutes
Servings 24 servings
Calories 34kcal

Equipment

  • 1 small saucepan

Ingredients

  • ½ cup ketchup
  • ½ cup packed brown sugar
  • ¼ cup barbecue sauce
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • salt to taste
  • ground black pepper to taste

Instructions

  • Combine ½ cup ketchup, ½ cup packed brown sugar, ¼ cup barbecue sauce, 2 tablespoons honey, 2 teaspoons apple cider vinegar, 1 teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon smoked paprika in a small saucepan and cook over medium heat for 2-3 minutes, until boiling.
  • Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes, until all the sugar has dissolved. Remove from the heat and cool completely before storing in the refrigerator for up to 2 weeks.

Notes

Each serving is 1 tablespoon of sauce. 

Store leftover J.Dawg’s sauce in an airtight container or bottle in the refrigerator for up to 2 weeks. 

Nutrition

Calories: 34kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 84mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.1mg
Small bowl of J Dawgs sauce with a spoon.

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