This recipe has all the desirable flavors of fried pickles in the form of an easy-to-make party dip that has a buttery, crunchy, breadcrumb-like topping.
It has all the creamy, tangy flavors and cheese of an actual dip, and is far less work than trying to fry pickles.
Ingredients
To make the Dip:
- 8 ounces cream cheese, left out to soften
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 1 cup dill pickles, diced, well-drained, and dried
- 1/4 cup juice from the pickle jar
- 2 cloves garlic, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for mild heat)
To make the Crunchy Topping:
- 1 cup panko bread crumbs
- 3 tablespoons of butter, liquefied
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons of Parmesan cheese, grated
To Serve:
- 1 large baguette or sourdough, cut into half-inch thick rounds
- 2 tablespoons of olive oil
- Salt for sprinkling
Instructions
To Prepare the Dip Base
To begin, preheat the oven to 375°F. This will allow the oven to preheat to the right temperature while you prep the ingredients.
In a large bowl, put the sour cream and cream cheese together.
Then, using a hand mixer or sturdy spatula, or the tool of your choice,
Mix to a smooth and creamy dip that is free from lumps (you will probably need to mix for 1-2 minutes).
Make sure the cream cheese is nice and soft. If it’s still a bit cold from the fridge,
Let it sit out for 30 minutes to come to room temperature, or microwave it for 10 to 15 seconds.
Fold in the shredded cheese, pickle pulp, pickle juice, garlic, onion powder, dill, black pepper, and cayenne if using.
Mix until the ingredients are evenly dispersed in the base, and taste. If you want tang, add a bit more pickle juice.
If you want it saltier, keep in mind the breadcrumb topping will add salt, so don’t add too much.
You want it a bit thicker and more chunky than the base.
You want to see a lot of pickle pieces in there.
Spray the baking dish with cooking spray, and then add the cream cheese and pickle mixture.
Use a spatula to evenly distribute it, and smooth the surface to make sure the crumbs will be spread easily.
The dip should be about 1 to 1 and a half inches thick in the dish.
Prepare Crunchy Topping
To start, melt the butter, then proceed to grab a medium-sized bowl, combine the panko breadcrumbs, melted butter, garlic powder, paprika, and parmesan cheese.
Use a fork to consolidate until the mixture looks like some wet sand,
Then sprinkle these breadcrumbs on top of the dip and push them down gently without sinking them into the dip.
Bake Dip
Once the dip is prepared and the mixture is on top, place it into the preheated oven and start a timer for 30 minutes.
The dip is done when the edges are bubbling, the center dip is heated, and the top breadcrumb mixture is golden brown.
If you notice the top is browning too fast, you can wrap the baking dish with some foil for the last 10 minutes.
Make the Crunchy Bread
While waiting for the dip to bake, get the bread ready.
Take the sliced baguette or sourdough rounds, fill a large baking sheet, and put them in a single layer.
Grab the olive oil and brush both sides of each slice.
Then lightly sprinkle each slice with the salt.
About 10 minutes before the dip is done, put the baking sheet in the oven with the dip.
Before toasting the bread for 8-10 minutes, be sure to flip the bread halfway in the oven and check to see that both sides are a golden brown and crispy.
The bread is done; be sure that it is crunchy and does not become rock-hard.
Make sure it is sturdy enough to scoop from, but do not get to a point where it will break.
Serve
Remove the dip from the oven, let it cool for about 5 minutes to let it set.
Served best directly from the baking dish, the dip is best enjoyed warm when the cheese is melty, and the breadcrumbs are crispy.
Tips for Success
How Properly Draining the Pickles Helps
This is the most important step to avoid having a watery dip.
After chopping your pickles, take a couple of pieces of paper towel, soak them with pickles, and press to soak up moisture.
After a couple of minutes, repeat and do the next steps of the dip.
How to Choose Your Pickles
Dill pickles, both chips and spears, work the same for this recipe.
Make sure that you are using the classic dill pickles, bread, and butter pickles
Sweet pickles will make the dip have the wrong flavor, and then you will have a bad time.
How to Get Your Breadcrumbs Crispy
In order to achieve a fried texture with the topping that contains the breadcrumbs, you most definitely have to use panko and not regular breadcrumbs.
Panko breadcrumbs are a lot larger and are flakier, letting them crisp up very well.
Also, use butter because that’s the only way to give the breadcrumbs a golden color.
Make-Ahead Option
It is possible to gather all the ingredients and make the dip as much as 24 hours ahead of time.
Combine the dip ingredients and mix the base together.
Then, spread the base mixture into the baking dish, cover tightly with plastic wrap, and refrigerate.
Prepare the toppings of the dish in an airtight container and store them at room temperature.
When it’s time to bake, add the toppings, and since the dip will be cold, plan to bake it for an additional five to ten minutes.
Checking for Doneness
It should be clear that the dip is ready to be eaten when it is visibly bubbling at the edges and the center is hot.
To check, place a spoon into the dip, and when it is hot to the touch as the spoon comes out, it should be ready to be eaten.
To complete the dish, the breadcrumb toppings should be a deep, golden brown.
Keeping It Warm
If you would like to keep the dip warm for a party,
You can transfer the dip to a small slow cooker on the “warm” setting, and the dip will remain at a good temperature for serving.
Note, the breadcrumb topping will lose some of its crispness.
Ingredient Substitutes
Sharp cheddar is flavorful, but feel free to switch to pepper jack for additional spice, Monterey Jack for mildness, or a Mexican cheese blend for a different taste.
For added tang, some folks enjoy tossing in a handful of crumbled feta.
- Dairy: For a lighter alternative, Greek yogurt is a good substitute for the sour cream and reduced-fat cream cheese. While the dip is less rich, it is still delicious. To keep it creamy, use full-fat Greek yogurt.
- Sturdier Bread: Any sturdy bread works here. Try thick-cut crackers like water crackers or Triscuits, pita chips, pretzel crisps, bagel chips, or even crispy cucumber rounds for a low-carb option. This dip also surprisingly works well with Ritz crackers.
- Dill Garnish: If you have fresh dill, skip the dried and use 1 tablespoon of chopped fresh dill. Add it to the rest of the ingredients and a little extra on top for garnish. It’ll really brighten the dish.
- Protein: For added heartiness, stir in 1/2 cup of cooked, crumbled bacon or diced ham. The tangy pickles pair well with the smoky, salty meat.
- Spice Level: Determine how spicy you want the dish by how much cayenne pepper you decide to add, or by adding hot sauce or diced jalapeños. If you want to make the dish less spicy, don’t add any cayenne.
How To Store Fried Pickle Dip with Crunchy Bread
Place any leftover dip into an air-tight container.
The dip will stay good for up to four days.
The dip will stay good, but the breadcrumb topping will soften a little.
How to Heat Leftover Dip
If you wish to have individual servings, put a portion into the microwave for thirty to forty-five seconds.
Remember to stir the dip halfway through.
If you have a lot to reheat, then put the dip into an oven-safe container, cover it, and heat it in a 350-degree oven for 15 to 20 minutes.
If you want to make sure the breadcrumbs stay crispy, take the cover off for the last five minutes.
How To Freeze
If you freeze the dip before it is baked, it will likely change in consistency.
The dip likely will not freeze well after already being made.
If you want to freeze it for some reason, put it into the refrigerator after unfreezing it overnight and reheat it.
Toast Storage Instructions
If you have leftover bread, it will stay good at room temperature in an air-tight container for a couple of days.
You will need to toast it again in a 350-degree oven, but for 3 to 5 minutes this time.
Conclusion
In a little under an hour, this recipe yields an appetizing dip with the tangy flavor profile of fried pickles.
Fried Pickle Dip with Crunchy Bread
This recipe has all the desirable flavors of fried pickles in the form of an easy-to-make party dip that has a buttery, crunchy, breadcrumb-like topping.
It has all the creamy, tangy flavors and cheese of an actual dip, and is far less work than trying to fry pickles.
Ingredients
- Ingredients
- To make the Dip:
- 8 ounces cream cheese, left out to soften
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 1 cup dill pickles, diced, well-drained, and dried
- 1/4 cup juice from the pickle jar
- 2 cloves garlic, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for mild heat)
- To make the Crunchy Topping:
- 1 cup panko bread crumbs
- 3 tablespoons of butter, liquefied
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons of Parmesan cheese, grated
- To Serve:
- 1 large baguette or sourdough, cut into half-inch thick rounds
- 2 tablespoons of olive oil
- Salt for sprinkling
Instructions
Instructions
To Prepare the Dip Base
To begin, preheat the oven to 375°F. This will allow the oven to preheat to the right temperature while you prep the ingredients.
In a large bowl, put the sour cream and cream cheese together.
Then, using a hand mixer or sturdy spatula, or the tool of your choice,
Mix to a smooth and creamy dip that is free from lumps (you will probably need to mix for 1-2 minutes).
Make sure the cream cheese is nice and soft. If it’s still a bit cold from the fridge,
Let it sit out for 30 minutes to come to room temperature, or microwave it for 10 to 15 seconds.
Fold in the shredded cheese, pickle pulp, pickle juice, garlic, onion powder, dill, black pepper, and cayenne if using.
Mix until the ingredients are evenly dispersed in the base, and taste, if you want tang, add a bit more pickle juice.
If you want it saltier, keep in mind the breadcrumb topping will add salt, so don’t add too much.
You want it a bit thicker and more chunky than the base.
You want to see a lot of pickle pieces in there.
Spray the baking dish with cooking spray, and then add the cream cheese and pickle mixture.
Use a spatula to evenly distribute it, and smooth the surface to make sure the crumbs will be spread easily.
The dip should be about 1 to 1 and a half inches thick in the dish.
Prepare Crunchy Topping
To start, melt the butter, then proceed to grab a medium-sized bowl, combine the panko breadcrumbs, melted butter, garlic powder, paprika, and parmesan cheese.
Use a fork to consolidate until the mixture looks like some wet sand,
Then sprinkle these breadcrumbs on top of the dip and push them down gently without sinking them into the dip.
Bake Dip
Once the dip is prepared and the mixture is on top, place it into the preheated oven and start a timer for 30 minutes.
The dip is done when the edges are bubbling, the center dip is heated, and the top breadcrumb mixture is golden brown.
If you notice the top is browning too fast, you can wrap the baking dish with some foil for the last 10 minutes.
Make the Crunchy Bread
While waiting for the dip to bake, get the bread ready.
Take the sliced baguette or sourdough rounds, fill a large baking sheet, and put them in a single layer.
Grab the olive oil and brush both sides of each slice.
Then lightly sprinkle each slice with the salt.
About 10 minutes before the dip is done, put the baking sheet in the oven with the dip.
Before toasting the bread for 8-10 minutes, be sure to flip the bread halfway in the oven and check to see that both sides are a golden brown and crispy.
The bread is done; be sure that it is crunchy and does not become rock-hard.
Make sure it is sturdy enough to scoop from, but do not get to a point where it will break.
Serve
Remove the dip from the oven, let it cool for about 5 minutes to let it set.
Served best directly from the baking dish, the dip is best enjoyed warm when the cheese is melty, and the breadcrumbs are crispy.
Notes
Tips for Success
How Properly Draining the Pickles Helps
This is the most important step to avoid having a watery dip.
After chopping your pickles, take a couple of pieces of paper towel, soak them with pickles, and press to soak up moisture.
After a couple of minutes, repeat and do the next steps of the dip.
How to Choose Your Pickles
Dill pickles, both chips and spears, work the same for this recipe.
Make sure that you are using the classic dill pickles, bread, and butter pickles
Sweet pickles will make the dip have the wrong flavor, and then you will have a bad time.
How to Get Your Breadcrumbs Crispy
In order to achieve a fried texture with the topping that contains the breadcrumbs, you most definitely have to use panko and not regular breadcrumbs.
Panko breadcrumbs are a lot larger and are flakier, letting them crisp up very well.
Also, use butter because that's the only way to give the breadcrumbs a golden color.
Make-Ahead Option
It is possible to gather all the ingredients and make the dip as much as 24 hours ahead of time.
Combine the dip ingredients and mix the base together.
Then, spread the base mixture into the baking dish, cover tightly with plastic wrap, and refrigerate.
Prepare the toppings of the dish in an airtight container and store them at room temperature.
When it's time to bake, add the toppings, and since the dip will be cold, plan to bake it for an additional five to ten minutes.
Checking for Doneness
It should be clear that the dip is ready to be eaten when it is visibly bubbling at the edges and the center is hot.
To check, place a spoon into the dip, and when it is hot to the touch as the spoon comes out, it should be ready to be eaten.
To complete the dish, the breadcrumb toppings should be a deep, golden brown.
Keeping It Warm
If you would like to keep the dip warm for a party,
You can transfer the dip to a small slow cooker on the "warm" setting, and the dip will remain at a good temperature for serving.
Note, the breadcrumb topping will lose some of its crispness.
Nutrition Information:
Serving Size:
Approximately 1/2 cup dip with 4-5 bread slicesAmount Per Serving: Calories: 385gTotal Fat: 26ggCholesterol: 70mgmgCarbohydrates: 28ggProtein: 10gg