Description
Make this Fried Pickle Dip for your next gathering! It’s a crowd-pleasing, savory snack that everyone will ask you to make again.
Ingredients
Scale
- 1 cup chopped dill pickles
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup pickle juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1/4 cup finely crushed fried pickles (for topping)
- Oil for frying
Instructions
- Drain the chopped pickles well and set aside.
- In a medium bowl, beat the softened cream cheese until smooth.
- Mix in the sour cream, mayonnaise, pickle juice, garlic powder, and onion powder until combined.
- Stir in the chopped pickles.
- In a separate shallow dish, combine the flour and panko breadcrumbs.
- Shape the dip mixture into small balls or mounds (about 1-inch size).
- Roll each mound in the flour and breadcrumb mixture until fully coated.
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Carefully fry the coated mounds in batches until golden brown, about 2-3 minutes. Do not overcrowd the pan.
- Remove the fried mounds with a slotted spoon and drain on paper towels.
- Arrange the warm fried pickle bites on a serving platter.
- Sprinkle the crushed fried pickles over the top.
- Serve warm with extra pickle slices or your favorite dipping sauce.
Notes
- You can assemble the dip mixture ahead of time and refrigerate before coating and frying.
- Adjust the amount of pickle juice to your preferred tanginess.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: Approx. 120
- Sugar: Approx. 1g
- Sodium: Approx. 250mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 6g
- Fiber: Approx. 0.5g
- Protein: Approx. 3g
- Cholesterol: Approx. 20mg