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Cheesy Fried Pickle Dip

A warm, bubbly, indulgent party dip that tastes exactly like crispy fried pickles. Loaded with cream cheese, sharp cheddar, chopped dill pickles, and bacon, topped with a buttery toasted panko crunch.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup dill pickles chopped and patted dry
  • 2 tbsp dill pickle juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill weed
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese freshly grated, divided
  • 0.5 cup mozzarella cheese freshly grated
  • 6 slices bacon cooked crisp and crumbled, divided
Crispy Topping
  • 0.33 cup panko breadcrumbs
  • 1 tbsp unsalted butter melted

Equipment

  • Mixing bowls
  • 1-quart baking dish or skillet
  • Hand Mixer
  • Cheese Grater

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 1-quart baking dish or cast-iron skillet.
  2. In a large bowl, use a hand mixer to beat the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
  3. Mix in the pickle juice, garlic powder, onion powder, dried dill, and black pepper until well combined.
  4. Fold in the chopped dried pickles, 1 cup of the cheddar cheese, the mozzarella cheese, and half of the crumbled bacon.
  5. Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
  6. In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle the buttered panko and the remaining bacon over the cheese layer.
  7. Bake for 20-25 minutes until the dip is hot and bubbly around the edges and the panko is golden brown.
  8. Let rest for 5-10 minutes before serving warm with potato chips, crostini, or celery sticks.

Notes

Make ahead: Assemble the dip up to step 5, cover, and refrigerate for up to 2 days. Add the final cheese, panko, and bacon topping right before baking. Add 5-10 extra minutes to bake time if baking cold.