Fried Pickle Dip

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Fried pickle dip takes the part of fried pickles people actually chase—the salty dill flavor, creamy dip situation, cheddar, and crunchy coating—and puts it all in one bowl so nobody has to stand over a fryer. Softened cream cheese and sour cream make the base, chopped dill pickles bring the sharp briny bite, shredded cheddar adds savory richness, and garlic powder fills in the background. The pickles need to be patted dry before they go in; otherwise all that extra brine loosens the dip and turns “creamy” into “why is there liquid around the crackers?”

The final trick is the crushed buttery cracker topping. It gives each scoop a crisp, toasted-style contrast that makes the dip read as “fried pickle” even though no actual frying occurs. That is convenient because frying pickles for a crowd means managing hot oil while six people hover near you holding paper plates and asking whether they are ready yet. This takes about 15 minutes, travels well, and gives you the same tangy-cheesy-crunchy personality with considerably less splatter. Keep some of the cheddar for the top, use pickles with enough dill flavor to be noticed through the dairy, and serve it with sturdy crackers, chips, or vegetables that will not fold under pressure.

Prep15 minutes

Cook0 minutes

Total15 minutes

Serves8 servings

DifficultyEasy

Ingredients

Servings

8 ounces cream cheese, softened
1/2 cup sour cream
1 cup chopped dill pickles, patted dry
1 cup shredded cheddar, divided
1 teaspoon garlic powder
1/4 cup crushed buttery crackers, for topping

Instructions

1Heat the oven to 375°F and lightly grease a small baking dish.
2Beat the cream cheese and sour cream together, then stir in the chopped pickles, half the cheddar, and the garlic powder.
3Spread into the prepared dish and top with the remaining cheddar and the crushed crackers.
4Bake for 20 to 25 minutes, until bubbling and golden on top.
5Let stand 5 minutes, then serve warm with more pickles or crackers for dipping.

Nutrition Information

Estimated per serving: 1 of 8 servings.

200Calories

6 gProtein

4 gCarbohydrates

18 gTotal Fat

10 gSaturated Fat

0 gFiber

2 gTotal Sugars

210 mgSodium

55 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Pat the chopped pickles dry before folding them into the creamy base.
Use softened cream cheese so it blends smoothly with the sour cream.
Let the baked dip stand for 5 minutes so the filling settles before you start dipping.

Substitutions

No tested dairy swap is specified for this baked dip. The cream cheese and sour cream create the base, while the chopped pickles, cheddar, and cracker topping control flavor and texture.

If you change the dairy or topping, test a small batch because extra moisture can make the dip loose.

Storage Instructions

Refrigerate the baked dip in an airtight container for 3 to 4 days. Reheat it in the oven until hot so the cheddar and cracker topping warm without turning watery.

Freezing

I would not freeze Fried Pickle Dip. The cream cheese and sour cream can separate, the pickles soften, and the cracker topping loses its texture after thawing.

Frequently Asked Questions

How do I keep Fried Pickle Dip from getting watery?

Pat the chopped pickles dry before they go into the cream-cheese and sour-cream base. Excess pickle brine thins the dip and makes the cracker topping soften faster.