This fried pickle dip is a creamy, tangy party favorite that balances salty crunch with smooth, rich flavors. It blends mayonnaise and sour cream into a silky base, then folds in crisp chopped fried pickles, sharp cheddar, and bright green onions. The result tastes tangy, savory, and a little crunchy with every scoop. If you enjoy bold dips, you might also like the creamy Humpty Dumpty dip for another crowd-pleasing option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes (includes chilling time)
- Total Time: 40 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 310 kcal
- Protein: 3.3 g
- Carbohydrates: 4.8 g
- Fat: 30.1 g
- Fiber: 0.3 g
- Sugar: 1.4 g
- Sodium: 330 mg
Why Make This Fried Pickle Dip
This dip is quick, forgiving, and full of contrast. The creamy base softens the pickle’s sharpness while the fried pickle pieces add crunch and a toasted flavor. It smells garlicky and tangy, looks speckled with green onions and cheddar, and melts into chips or crackers. Make it for game day, potlucks, or a simple snack—everyone reaches for it first.
How to Make Fried Pickle Dip
This recipe is mostly assembly. You’ll mix the base, fold in the chopped fried pickles and cheese, then chill to let flavors meld. No cooking is required beyond having fried pickles prepared ahead of time.
Ingredients:
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup chopped fried pickles
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Crackers or chips for serving
Directions:
Step 1: Preparation
Gather ingredients and chop the fried pickles and green onions. Measure the mayonnaise, sour cream, cheddar, and seasonings. If your fried pickles are very large, chop them into small, bite-sized pieces so each scoop has some crunch.
Step 2: Mixing
In a mixing bowl, combine the mayonnaise and sour cream. Stir until the mixture is smooth and even in texture.
Step 3: Cooking
Stir in the chopped fried pickles, shredded cheddar, chopped green onions, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed. (There is no heat-cooking step; “cooking” here refers to letting flavors settle.)
Step 4: Finishing
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. Chilling lets the flavors marry and the dip firm slightly. Serve cold with crackers, tortilla chips, pita chips, or fresh vegetable sticks.
How to Serve Fried Pickle Dip
Serve chilled in a shallow bowl so guests can scoop easily. Offer a variety of dippers: sturdy potato chips, wheat crackers, pretzel chips, or sliced bell peppers and carrot sticks. For a party, place the dip on a board with cold cut meats, extra fried pickle slices, and a small bowl of hot sauce for guests who like heat.
How to Store Fried Pickle Dip
Store in an airtight container in the refrigerator. Use within 3–4 days for best flavor and food safety. If the dip separates slightly after sitting, stir it briefly before serving. Do not freeze—the texture will change and become watery when thawed.
Expert Tips for Perfect Fried Pickle Dip
- Drain excess oil: If your fried pickles are very oily, blot them with a paper towel before chopping to keep the dip from becoming greasy.
- Small, even pieces: Chop pickles small so each spoonful gets both creamy base and crunchy pickle.
- Taste as you go: Pickles vary in saltiness—season lightly first, then adjust.
- Make ahead: Prepare the dip a few hours before serving to let flavors meld. It tastes better after chilling.
- Swap dairy: For a lighter version, substitute half the mayo with plain Greek yogurt. Texture will be tangier and slightly thinner.
Delicious Variations
- Spicy Fried Pickle Dip: Add 1–2 tablespoons chopped pickled jalapeños or a dash of hot sauce for heat.
- Bacon Cheddar: Stir in 1/2 cup cooked, crumbled bacon for smoky crunch.
- Herb-Fresh: Fold in 2 tablespoons chopped fresh dill or parsley for a bright herbal note.
- Lighter Version: Use 1 cup plain Greek yogurt and 1/2 cup light mayo instead of full mayo and sour cream.
- Baked Dip: Spoon into an ovenproof dish, top with extra cheddar, and bake at 350°F (175°C) for 12–15 minutes until bubbly for a warm, melty version.
Frequently Asked Questions
Q: Can I use regular dill pickles instead of fried pickles?
A: Yes. Regular dill pickles work fine but the dip will lack the toasted, batter-crisp flavor. If you use fresh pickles, consider quickly pan-frying chopped slices in a little oil for a minute to add a touch of crisp.
Q: How long should I chill the dip before serving?
A: At least 30 minutes. One to two hours is ideal to let flavors blend. Overnight chilling is fine and often improves taste.
Q: Is this dip gluten-free?
A: The dip itself can be gluten-free if your fried pickles are made with gluten-free batter or you use plain dill pickles. Check labels on store-bought fried pickles and chips. Use gluten-free crackers to keep the whole snack GF.
Q: Can I make this dip ahead of time?
A: Yes. Make it up to 2 days ahead and keep covered in the fridge. Stir before serving. After 3–4 days flavor and texture may decline.
Q: How can I reduce calories or fat?
A: Swap half the mayonnaise and sour cream for plain nonfat Greek yogurt, or use light mayo and light sour cream. Flavor will be tangier and slightly less creamy but still tasty.
Q: Will the dip become watery while stored?
A: Some separation is normal because of the high-fat dairy. Stir to recombine. If very watery, drain off excess liquid and stir, or add a small extra spoonful of mayo to thicken.
Q: Can I bake this dip?
A: Yes. For a warm dip, add the mixed dip to an ovenproof dish, top with extra cheddar, and bake at 350°F (175°C) for 12–15 minutes until bubbly and golden.
Conclusion
This fried pickle dip is a simple, bold snack that draws praise for its creamy tang and crunchy pickle bits—perfect for gatherings or a quick party platter. If you want an alternate take or inspiration from another kitchen, check out this take on fried pickle dip from Fried Pickle Dip – The Jam Jar Kitchen for more ideas and serving styles. Give it a try—you’ll love how the tangy pickles lift the creamy dip, and it’s easy enough to make again and again.
Print
Fried Pickle Dip
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy party favorite that balances salty crunch with smooth, rich flavors, perfect for gatherings.
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup chopped fried pickles
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Crackers or chips for serving
Instructions
- Gather ingredients and chop the fried pickles and green onions. Measure the mayonnaise, sour cream, cheddar, and seasonings.
- In a mixing bowl, combine the mayonnaise and sour cream. Stir until smooth and even in texture.
- Stir in the chopped fried pickles, shredded cheddar, chopped green onions, garlic powder, salt, and pepper. Mix gently until everything is evenly distributed.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. Serve cold with crackers, tortilla chips, pita chips, or fresh vegetable sticks.
Notes
Store in an airtight container in the refrigerator. Use within 3–4 days for best flavor. Stir briefly before serving if separation occurs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1.4g
- Sodium: 330mg
- Fat: 30.1g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 0.3g
- Protein: 3.3g
- Cholesterol: 30mg
