Fried Pickle Dip is the absolute best, super easy appetizer to make for pickle lovers! This simple creamy, flavor packed dip can be served hot or cold.
Pickle Dip:
This has truly got to be my favorite dip ever! I love pickles especially in our Dill Pickle Bacon Cheeseball, Ranch Dill Pickle Pasta Salad, and these Dill Pickle Pinwheels! This is a great dip because you can serve it hot or cold depending on what you feel like. It can be made in a “regular” batch which would serve 8-10 or doubled for a big crowd on game day or at a potluck. This one has simple ingredients and it just gets all mixed together, topped with the BEST crunchy fried onion topping and baked, so simple!
What is Dill Pickle Dip Made of?
For the base of the dip we use cream cheese, sour cream, chopped dill pickles, green onions, seasonings like Garlic Powder, Ranch Powder, Cajun seasoning, and of course some shredded cheddar. If you are a meat lover, you could definitely add in some chopped cooked bacon or even bacon bits if you want.
How to Make Fried Pickle Dip:
- Mix everything up: Grab a large bowl and add all of your ingredients (see recipe card) reserving a bit of the cheese for the topping.
- Mix the topping: The topping is packaged French onions, butter, and seasoning. Mix with melted butter, breaking up any large chunks of the crispy onions if you need to.
- Blend the dip: Use a hand mixer or spatula to mix the dip up very well. If you don’t have a hand mixer, make sure your cream cheese is super soft and use a large spatula to mix. Now pour into a baking dish, top with the french onion topping and bake!
Serving Dip hot or Cold:
I personally prefer this dip baked in the oven. Since it is a “fried” pickle dip I think it’s best warm but it is still ok cold! If serving cold, I like to still toast the fried onions in a pan with the butter and then add them right before serving the dip.
What to Serve with Pickle Dip:
I love to serve this dip with some wavy potato chips! You can serve it with other chips or crackers as well. Buttery crackers like Ritz, or even Saltines would be fine. Other chip ides could be ranch or nacho cheese chips for even more flavor. Veggies are also a good option, broccoli, celery, cherry tomatoes, bell peppers would be my personal favorites.
Recipe Notes and Tips:
- Cream Cheese and Sour Cream: I typically use full fat because I like the richness it adds to the dip. However, low fat versions are an ok substitute if that’s what you like.
- Dill Pickles: Use whatever brand of dill pickle you like best! I like to use whole pickles vs. dill relish because I can keep the pickles a little larger. However, you can use relish if that’s easier.
- Seasonings: This dip has a packet (Two Tablespoons) of ranch powder as well as garlic powder, Cajun seasoning and hot sauce. These all add tons of flavor and I love the combination! I do use salt-free Cajun seasoning and that’s what I’d recommend. You can also skip the hot sauce if you wish.
- Shredded Cheese: You can use fresh shredded or bagged pre-shredded in this recipe. I almost always use pre-shredded to keep it quick and easy for this one. I just use a shredded cheddar blend.
- Making Ahead/Storing: You can make this dip up to 2 days in advance. Store any leftovers in the fridge for 2-3 days and reheat in the microwave as desired. If making the whole batch ahead, store in the fridge and then make the topping right before baking and cook as directed.
Enjoy!
~Nichole
Fried Pickle Dip
Ingredients
FOR THE DIP:
- 8 Ounces Cream Cheese softened
- 1 Cup Sour Cream
- 1 1/2 Cups Shredded Cheddar Cheese
- 1 1/2 Cups Chopped Dill Pickles
- 1/4 Cup Chopped Green Onions
- 1 Packet 2 Tablespoons Ranch Dressing Mix
- 1 teaspoon Garlic Powder
- 1 teaspoon Cajun Seasoning no salt added recommended
- 1 teaspoon Hot Sauce
FOR THE TOPPING:
- 1 Cup French Fried Onions Crumbled if necessary
- 2 Tablespoons Butter Melted
- 1/2 teaspoon Cajun Seasoning no salt added
- 1/2 teaspoon Garlic Powder
Instructions
FOR THE DIP:
- If serving hot, preheat the oven to 375 degrees.
- Use a hand or stand mixer to mix all ingredients together, reserving 1/2 Cup of cheese, in a large bowl until well combined. IF serving cold, cover and chill until ready to serve.
- If serving warm, pour into a small baking dish or pie pan, top with the remaining shredded cheese, and the french onion topping and bake for 15-20 minutes until hot and bubbly.
FOR THE TOPPING:
- In a small bowl mix all ingredients together with a spoon until well combined.
- If serving the dip cold, toast the french onion mixture on the stove top in a non-stick pan over medium heat for 2-4 minutes until toasted. Then, add to the dip right before serving.
- If serving the dip hot, pour the topping over the dip and bake as directed above.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
