This post may contain affiliate links. Please read our disclosure policy.
This Fried Pickle Dip combines briny dill pickles with sour cream, Greek yogurt, and cream cheese, then tops it with golden, toasted gluten-free panko for a tangy, crunchy snack ready in just 15 minutes.
Why You’ll Love This Fried Pickle Dip
Imagine a silky, tangy fried pickle dip topped with crispy, golden breadcrumbs that add an addictive crunch with every scoop. In under 15 minutes, you’ll have a crowd-pleasing dip that combines bright dill flavor with an irresistible crunch- perfect for game day appetizers or summer party dips!
This recipe delivers 5g of protein per serving thanks to Greek yogurt, making it both indulgent and nutritious.
Recipe Breakthrough: Why This Gluten-Free Version Works
All Mary's Whole Life recipes are naturally gluten-free, and I worried I couldn't match the viral original fried pickle dip. With simple swaps like gluten-free panko, this dip turned out incredible, and it works just as well with regular panko for anyone not gluten-free.
After testing a few different versions, I discovered the secret: toasting the panko separately until deeply golden creates that signature “fried” crunch without any deep-frying. The combination of sour cream and Greek yogurt gives you the perfect tangy base while boosting protein content compared to cream cheese-only versions.
This gluten-free dip builds on recipe favorites like this Easy Cottage Cheese Dip with Ranch Seasoning and this protein-packed Viral High-Protein Cottage Cheese Queso Dip. You just can’t go wrong with a good dip!
Ingredients You'll Need
- Gluten-free panko bread crumbs: super-light shards that hold their crunch even when layered on creamy dip
- Butter: melts into the panko for a golden-brown, nutty coating that enhances flavor
- Sour cream: tang-forward foundation that balances richness
- Non-fat plain Greek yogurt: boosts protein while keeping the dip smooth and bright
- Cream cheese: adds a velvety backbone for a luscious, scoopable texture
- Dill pickle juice: delivers an instant hit of zesty, briny brightness
- Dried parsley, chives & dill: three-tiered herb blend for freshness and depth
- Garlic powder & onion powder: layered savory notes that round out the tang
- Dried onion flakes: tiny bursts of sweet onion crunch in every bite
- Salt: elevates all the flavors and tames excess tang
- Chopped dill pickles: juicy bits that punctuate each scoop with dill zing
- Fresh chopped dill (garnish): fresh-green finish that brightens presentation
How to Make Fried Pickle Dip
Step 1: Melt the butter in a medium pan over medium-high heat. Add the panko and toast for 3-4 minutes until golden. Transfer to a bowl to cool.
Step 2: In a large bowl, whisk sour cream, Greek yogurt, cream cheese, and pickle juice until smooth.
Step 3: Stir in parsley, chives, dill, garlic and onion powders, dried onion flakes, and salt. Fold in chopped dill pickles and half of the toasted panko until just combined.
Step 4: Spoon into a serving bowl and sprinkle the remaining panko on top. Garnish with fresh dill and serve with your favorite ripple potato chips.
For more savory ideas, check out my Paleo Maryland Crab Dip or this Traeger Smoked Queso Dip Recipe.
Expert Tips
- Make-Ahead: Prepare dip base up to 2 days in advance without final panko topping. Store covered in the refrigerator. Add fresh toasted panko just before serving for maximum crunch.
- Dairy-Free: Substitute Kite Hill cream cheese and Forager sour cream. Use Miyoko’s vegan butter for toasting. If you love dairy-free dips, try my cranberry jalapeno dip next!
How to Serve Fried Pickle Dip
- Use a shallow, wide bowl so everyone can scoop easily and show off that golden panko crust.
- Garnish last-minute: sprinkle extra toasted panko and fresh dill just before serving to lock in crunch and color.
- Offer sturdy dippers like ripple or kettle-cooked chips, thick tortilla chips, or crisp veggie sticks.
- Serve lightly chilled so the creamy base stays firm while the topping stays crisp.
Recipe FAQs
Toast and cool the panko separately, then mix most into the dip and reserve the rest for topping just before serving. Chill the dip for 30 minutes first.
Yes. Bake the panko at 350°F for 10 minutes, then broil for 1-2 minutes to crisp the panko.
Stored in an airtight container in the fridge, the dip will keep for up to 2-3 days.
For extra crispiness, stick the leftover dip under the broiler for 1-2 minutes to crisp up the panko.
More Dips to Love
- No-Mayo Spinach Artichoke Dip
- Slow Cooker High-Protein Buffalo Chicken Dip
- Creamy Whipped Feta Dip with Hot Honey
- Instant Pot Buffalo Chicken Dip (Whole30 Paleo)
Crispy Fried Pickle Dip(Gluten-Free)
Equipment
Ingredients
- ¾ cup gluten free panko bread crumbs
- 2 tbsp butter
- 1 cup sour cream
- 1 cup non-fat plain Greek yogurt
- 4 oz cream cheese
- ¼ cup dill pickle juice
- 2 tsp dried parsley
- 2 tsp dried chives
- 2 tsp dried dill
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried onion flakes
- 1 tsp salt
- 1.5 cups chopped dill pickles
- fresh chopped dill , for garnish
Instructions
- Melt the butter in a medium sized pan over medium high heat. Add the GF panko breadcrumbs and toast for 3-4 minutes until browned. Set aside to cool.
- Add the sour cream, Greek yogurt, cream cheese, pickle juice, parsley, chives, dill, garlic powder, onion powder, dried onion flakes, and salt to a bowl. Mix well using a fork or an electric mixer until combined and smooth.
- Stir in the chopped dill pickles and HALF of the toasted panko until combined.
- Transfer the dip to a serving bowl and top with the remaining toasted panko.
- Garnish with fresh chopped dill and serve with your favorite ripple potato chips. Enjoy!
Notes
- Stored in an airtight container in the fridge, the dip will keep for up to 2-3 days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This is so so good! And so easy! I made this for a happy hour and received so many compliments and recipe requests. I wil definitely be making this again.
This was Amazing and all my guests loved it also!
Amazing!!!! Super yummy- the whole family (and some friends) have enjoyed it! New go to dip for parties this summer for sure!