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All the flavors of salty, crispy fried pickles with ranch… in a dip! This fried pickle and ranch dip recipe knocks the store-bought tub out of the park, and you won’t believe how delicious it is! With crispy, buttery panko, ranch dressing mix, fresh herbs, and, of course, plenty of pickles, you HAVE to add this to your tailgating, potluck, and party rotation!

Close-up look at a large white bowl holding a fried pickle dip made with cream cheese, sour cream, dill pickles, and breadcrumbs.

🥒 What Makes This Recipe So Good

If you like fried pickles then you will LOVE every pickle-y bite of this incredible fried pickle and ranch dip. It starts with a creamy, tangy base of cream cheese, sour cream, and ranch seasoning. Add a bunch of quality dill pickles, a little dill pickles juice, and some fresh dill, plus buttery toasted breadcrumbs for that “fried” taste and texture. Wrap things up with fresh garlic, onion powder, and fresh chives. Before you know it, you’ve got an unbelievable, creamy dip that’s begging to be part of your next get-together.
Fried pickle dip is like, 2% more difficult to make than pickle dip. So basically, it’s super easy. There’s a tiny bit of cooking involved, but it’s nothing more than melting some butter and then sautéing the breadcrumbs in it. After that, it’s all a matter of mixing everything together.
You don’t need anything special to go with it. I tried a few different vessel options, but honestly, plain potato chips with ridges were my favorite! Pretzels, fresh veggies, crostini, pita chips – use anything you like!

👩🏼‍🍳 Chef’s Tips

Make sure your cream cheese is totally softened before you try to use it in your fried pickle dip. Trust me. Cold cream cheese is a total pain to mix up, and so hard to make smooth. Let it sit out at room temperature for 30 minutes or so before you start, though, and you won’t have any trouble with it. You can also use an 8-ounce container of cream cheese instead of the block, but you’ll still want to let it come to room temp first.
Once you chop the dill pickles, spread them out on some paper towels, or line a bowl with paper towels then put the pickles in the bowl. Cover the pickles with paper towels, too. The paper towels will absorb any excess moisture from the pickles, which is important if you don’t want a runny or watery fried pickle dip.
Use panko instead of regular breadcrumbs – it really makes a difference! Regular breadcrumbs won’t crisp up as much as the panko, and won’t have as rich a flavor. The buttery pan-fried panko will really give your dip the taste and texture of that breading on fried pickles.