Creamy with a touch of crunch and a little tanginess from the pickles, this Fried Pickle Dip tastes just like fried pickles but in dip form! Your new favorite chip dip! A FLAVORFUL CHIP DIP I have to admit, this Fried Pickle Dip was born out of love for my son and his love for fried pickles. He absolutely loves fried pickles dipped in ranch dressing so why not take it a step further and combine the taste of fried pickles with the ranch dressing?! You don’t even have to LOVE pickles to love this dip, it grows on you – ha! It’s an easy party dip but makes a simple snack too! FREQUENTLY ASKED QUESTIONS:  Do I have to use Dill pickles? You can use whatever kind of pickles you like the most. Dill pickles are most popular but I think some spicy pickles (like Wickles Pickles – not sponsored or affiliated) would be amazing with the creaminess of the cream cheese and sour cream. I wouldn’t recommend bread and butter pickles unless you want this to be a sweeter dip. Any tips for serving this pickle dip? I do suggest keeping some more of the crunchy topping on hand to replace on the side as people are eating it. Also, use your favorite dipping foods here. It goes with a lot more than just chips. It tastes great with crackers and veggies too! Any tips for storing this dip? If you know you are not going to eat the whole dip at once, I would try and store the leftover dip and topping separate. It is still good if the topping is left on, but it won’t be as crunchy after it sits in the fridge. How do I store leftover Fried Pickle Dip? Keep the leftover dip in the fridge for up to 5 days. Topping can be kept at room temperature for up to 5 days. You can freeze it but the texture may slightly change. It should last up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cream cheese – Don’t fret if you forgot to pull it out, to soften, try these How To Soften Cream Cheese Quickly tips that can really help speed up the process. sour cream – I know someone is going to want a substitute for this because their husband doesn’t like sour cream and the only option I can think of is plain Greek yogurt. This is supposed to be a creamy, tangy dip and nearly all creamy dips are made with sour cream. If there is something else you traditionally use as a substitute, then use that and comment below to let us know what you like to use. dill pickle juice ranch seasoning– You can grab a packet at the store, or make your own with my Homemade Ranch Seasoning Mix recipe that I highly recommend. chopped fresh dill– you could use dried dill but keep in mind that it is a bit more potent than the fresh stuff when deciding how much to add in. garlic powder onion powder salt and pepper small diced dill pickles – you want these small enough so they can be easily eaten. HOW TO MAKE FRIED PICKLE DIP: Place the softened cream cheese in a large bowl and whip until smooth with an electric hand mixer. Add the sour cream and mix until smooth. Add the ranch seasoning, dill, garlic powder, onion powder, salt, and pepper, mix to combine. Gently stir in the dill pickles.  Cover with plastic wrap and place in the fridge for at least 2 hours for the flavors to combine. Don’t skip this step, it really helps the flavor. In the meantime, make the topping by melting the butter in a large skillet over medium heat. Add the breadcrumbs, stir constantly until lightly golden brown and toasted, 3-5 minutes. Immediately transfer the breadcrumbs to a separate plate so they don’t continue to cook. When you are ready to serve, add the dip to your serving bowl and top with the bread crumb mixture. Serve with chips and veggies of your choice. CRAVING MORE RECIPES?  Reuben Dip Million Dollar Dip BLT Dip Shrimp Dip Jalapeno Popper Dip Creamy Taco Dip Crock Pot Queso Dip Dill Pickle Pasta Salad Refrigerator Pickles Bread and Butter Pickles Dill Pickle Relish Print Fried Pickle Dip A creamy, crunchy, tangy dill pickle flavored chip dip. Course Appetizer, Side DishCuisine American Prep Time 10 minutes minutesCook Time 5 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 15 minutes minutes Servings 12 Calories 158kcal Author Brandie @ The Country Cook Ingredients8 ounce block cream cheese softened to room temperature16 ounce container sour cream3 Tablespoons dill pickle juice1 ounce packet ranch seasoning2 teaspoons chopped fresh dill½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon salt¼ teaspoon pepper1 ½ cup small diced dill picklesFor the topping:4 Tablespoons unsalted butter1 cup panko breadcrumbs InstructionsPlace the softened cream cheese in a large bowl and whip until smooth with an electric hand mixer. Add the sour cream and mix until smooth. Add the ranch seasoning, dill, garlic powder, onion powder, salt, and pepper, mix to combine. Gently stir in the dill pickles. Cover with plastic wrap and place in the fridge for at least 2 hours for the flavors to combine. Don’t skip this step, it really helps the flavor. In the meantime, make the topping by melting the butter in a large skillet over medium heat.Add the breadcrumbs, stir constantly until lightly golden brown and toasted, 3-5 minutes. Immediately transfer the breadcrumbs to a separate plate so they don’t continue to cook.When you are ready to serve, add the dip to your serving bowl and top with the bread crumb mixture. Serve with chips and veggies of your choice. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 158kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Sodium: 607mg | Fiber: 0.4g | Sugar: 3g