Crispy Fried Pickle Dip(Gluten-Free)
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.
Servings: 8 servings
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
Calories: 219kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 549mg | Potassium: 158mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1315IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 0.5mg