All the Fried Pickle Flavor, None of the Fryer-you’ll definitely make this recipe on repeat!
If fried pickles dipped in ranch are your go-to snack, this Fried Pickle Dip might just become your new favorite thing. It’s tangy, creamy, full of real dill pickle flavor, and topped with buttery toasted breadcrumbs to give it that fried pickle crunch—without the fryer. An amazing game day dip!
Even better? It’s made with clean, simple ingredients you can feel good about. No weird preservatives, no food dyes, and no mystery oils. Just that familiar fried pickle-and-ranch combo you crave. If you’re someone who LOVES pickles, make sure you try out this Dill-ightful Pickle Grilled Cheese Sandwich, it’s the bomb!
Ingredients for Fried Pickle Dip with Cleaned up Ingredient Suggestions!
- Cream cheese
- Sour cream: Daisy Sour Cream is a great clean choice with one ingredient: cultured cream.
- Diced dill pickles: Go for brands without artificial dyes—many refrigerated or organic options skip Yellow #5.
- Mayonnaise: Use Chosen Foods or Primal Kitchen for a seed oil-free mayo—or make your own!
- Pickle juice
- Shredded cheddar cheese: Hand shred from a block for better texture and no anti-caking additives.
- Ranch seasoning– Making your own is so each, check out my Ranch Seasoning Mix. I keep a big batch mixed in a jar to have on hand at all times. If your ranch seasoning doesn’t have dill weed, I like to add about 1 tsp to this dip since it compliments the pickles so well!
- Panko breadcrumbs
- Butter (for toasting the crumbs)
Why You’ll Love This Fried Pickle Dip
This dip is seriously addicting. It’s cool and creamy with a sharp cheddar bite, a little ranch flavor, and the kind of pickle kick that hits in all the right ways. The golden breadcrumb topping adds just the right amount of crunch to mimic a crispy fried exterior.
And it’s flexible:
- Serve it cold or warm
- Make it ahead for parties or snack prep
- Scoop it with chips, crackers, or veggie sticks
- Easily made gluten-free with a breadcrumb swap
How to Serve It
Serve cold for a creamy ranch-style dip, or bake it for a melty, gooey version that tastes extra close to fried pickles.
Perfect dippers include:
- Tortilla Chips
- Wavy potato chips
- Butter crackers
- Organic pretzel thins
- Carrot sticks or cucumber slices
It’s also great slathered on sandwiches or burgers if you have leftovers—just saying.
Fried Pickle Dip FAQ
Can I make this ahead of time?
Yes! Make the dip up to 3 days in advance, then add the toasted breadcrumb topping just before serving to keep it crunchy.
Is it gluten-free?
The dip itself is gluten-free. Just use gluten-free panko, crushed corn flakes or skip the breadcrumbs if needed.
Can I use Greek yogurt instead of sour cream?
Yes, but it may be tangier and slightly less creamy. It works well in a pinch!
Can I bake it?
Totally. Spread in a baking dish, top with breadcrumbs, and bake at 350°F for 15–20 minutes until warm and bubbly.
🔪 Directions
1. In a large bowl, mix together the cream cheese, sour cream, mayonnaise, pickle juice, and ranch seasoning until smooth and well combined.
2.Now it’s time to fold in the cheese and pickles. (And yes, just fold it in, David! 😄) Gently stir in the diced dill pickles and shredded cheddar until evenly distributed.
3. Spread the mixture into a shallow serving dish or pie plate. You can serve it cold or cover and refrigerate until ready to bake or serve.
4. In a small skillet, melt butter and add panko breadcrumbs. Stir frequently over medium heat until golden brown and toasty. Remove from heat and let them cool completely. Just before serving, sprinkle the cooled breadcrumbs over the top of the dip for that crispy, “fried pickle” finish.
Serve with chips, crackers, pretzel thins or veggies!
Fried Pickle Dip – Clean Ingredients, Big Flavor and No Frying
If fried pickles dipped in ranch are your go-to snack, this dip might just become your new favorite thing. It’s tangy, creamy, full of real dill pickle flavor, and topped with buttery toasted breadcrumbs to give it that fried pickle crunch—without the fryer.
Even better? It’s made with clean, simple ingredients you can feel good about. No weird preservatives, no food dyes, and no mystery oils. Just that familiar fried pickle-and-ranch combo you crave.
Ingredients
- 1 cup diced pickles
- 8 oz softened cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp pickle juice
- 2 cups shredded cheddar cheese
- 1 tbsp ranch seasoning (can add 1 tsp dill weed if you're seasoning doesn't include it)
- 3/4 cup panko breadcrumbs (could also use crushed cornflakes for a gluten free option)
- 2 tbsp butter
Instructions
- In a large bowl, mix together the cream cheese, sour cream, mayonnaise, pickle juice, and ranch seasoning until smooth and well combined.
- Now it’s time to fold in the cheese and pickles. Gently stir in the diced dill pickles and shredded cheddar until evenly distributed.
- Spread the mixture into a shallow serving dish or pie plate. You can serve it cold or cover and refrigerate until ready to bake or serve.
- In a small skillet, melt butter and add panko breadcrumbs. Stir frequently over medium heat until golden brown and toasty. Remove from heat and let them cool completely.
- Just before serving, sprinkle the cooled breadcrumbs over the top of the dip for that crispy, “fried pickle” finish. Serve with chips, crackers, pretzel thins or veggies!
Notes
You can also serve this warm. Just spread in a baking dish, top with breadcrumbs, and bake at 350°F for 15–20 minutes until warm and bubbly.
See the original blog post for the best way to use clean ingredients to make this dish.
FIND MORE RECIPES LIKE THIS ONE AT THEGOODSTUFFBAKESHOP.COM
