This high-protein fried pickle dip has all the tangy, crunchy, crave-it flavor of a basket of fried pickles, minus the fryer and the mess.
It’s a creamy dip loaded with chopped dill pickles and covered with a butter-toasted breadcrumb topping that gives you that crispy “fried” bite in every scoop.
It’s the kind of dip that’s built for a crowd; one bowl for the base, one skillet for the topping, and you can have it mixed up a day ahead so all you’re doing before people show up is toasting breadcrumbs.
Bonus: it’s high in protein and butter lighter than a traditional creamy dip.
If you’re as obsessed with dill pickle flavor, my dill pickle pasta salad is another one that gets requested on repeat.
What Makes This Fried Pickle Dip Different
Most fried pickle dip recipes are built on a sour cream or mayo base. Mine starts with cottage cheese and cream cheese, blended completely smooth. You won’t taste “cottage cheese” or get any curdy texture. Once it’s blended, it’s just a really creamy, tangy dip base, and it happens to sneak in some extra protein while it’s at it.
If you love what cottage cheese does here, you’ll also want to try my Easy Cottage Cheese Dip and my Viral Tiktok Cottage Cheese Queso. Same protein forward trick, two totally different flavors.
I also skip the ranch seasoning packet you’ll see in a lot of fried pickle dip recipes. A little fresh garlic, chives, and dill get you to the same big, tangy flavor without relying on a packet.
Either way, the star of the show is still that toasted breadcrumb topping. That’s what actually makes this taste like fried pickles.
Ingredients You’ll Need
- Cottage Cheese and cream cheese: Blended completely smooth, these make up the creamy base of the dip. No curdy texture, just a rich, tangy dip that happens to sneak in some extra protein.
- Garlic: Adds a savory bite.
- Onion powder: Gives the dip a subtle savory flavor without adding any onion chunks or texture.
- Kosher salt: Balances the tang from the pickles. I started with just a pinch, assuming the pickles and pickle juice would bring enough salt on their own, and ended up needing more. Taste and adjust as you go.
- Pickle juice: Threads that briny, tangy flavor through the whole dip, not just from the diced pickles.
- Dill pickles: The whole point of a fried pickle dip. Dice them finely and drain them well so the dip doesn’t turn watery, about 6 mini dill pickles gets you the amount you need.
- Chives and fresh dill: Add fresh, herby brightness that pairs naturally with the pickles.
- Panko bread crumbs: Toasted in butter until deep golden, this is what actually gives the dip its “fried” crunch, no fryer required.
- Butter: Used to taste the panko until it’s fragrant and golden brown.
How to Make Fried Pickle Dip
Step 1. Blend the base: Blend the cottage cheese and cream cheese together until completely smooth using a handheld mixer or countertop mixer, then transfer to a medium bowl.
Step 2. Mix in the rest and chill: Stir in the garlic, onion powder, salt, pickle juice, diced pickles, chives, and dill until everything is combined. Taste and adjust the salt and seasoning as needed. Refrigerate the dip while you make the panko topping.
Step 3. Toast the panko: Melt the butter in a medium pan over medium heat. Add the panko and toast, stirring frequently, until the breadcrumbs are fragrant and turn a deep golden brown, about 2 to 3 minutes. Remove from the heat and transfer to a bowl right away.
Step 4. Top and serve: Remove the dip from the fridge, cover with the toasted breadcrumbs, and garnish with extra pickles and fresh herbs. Serve with chips, veggies, or toasted bread.
What to Serve with Fried Pickle Dip
- Kettle-cooked potato chips are my favorite here, something sturdy enough to scoop up all that crunchy topping.
- Pita chips work great too.
- For a lighter option, mini sweet peppers, cucumber slices, carrot sticks, or celery all hold up well and give you a nice crunch.
If you’re setting up a full spread, add my dairy free buffalo chicken dip and black bean and corn dip (Kansas caviar) to the table.
Make-Ahead Tips and Storage
- Make it ahead: Mix up the dip base up to a day ahead and keep it covered in the fridge.
- Add the topping last: Hold off on the breadcrumb topping until you’re ready to serve. It’s what gives the dip its “fried” texture, and it’ll soften if it sits on top in the fridge.
- Storing leftovers: Keep the dip and any extra topping in separate containers so the topping stays crunchy instead of going soggy.
More Dip Recipes You’ll Love
If this one’s going on your party menu, these are worth adding too:
Fried Pickle Dip
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Ingredients
- 16 oz tub small curd full fat cottage cheese
- 2 oz cream cheese room temperature
- 1 clove garlic grated
- 1/4 teaspoon onion powder
- 1/4 tsp kosher salt
- 1 Tablespoon pickle juice
- 3/4 cup dill pickles finely diced and drained well, plus more for topping
- 1 Tablespoon finely chopped chives
- 2 teaspoons finely chopped dill plus more for topping
- 1 Tablespoon unsalted butter
- 1/4 cup panko bread crumbs gluten-free if needed (I used Aelia’s)
For serving
- kettle cooked potato chips, pita chips or veggies
Instructions
- Blend the cottage cheese and cream cheese until smooth using a handheld mixer or countertop mixer. Add to a medium bowl and stir in the rest of the ingredients until combined. Taste and adjust salt and seasoning as needed. Refrigerate while you make the panko topping.16 oz tub small curd full fat cottage cheese, 2 oz cream cheese, 1 clove garlic, 1/4 teaspoon onion powder, 1/4 tsp kosher salt, 1 Tablespoon pickle juice, 3/4 cup dill pickles, 1 Tablespoon finely chopped chives, 2 teaspoons finely chopped dill
- Melt the butter in a medium pan over medium heat. Add the breadcrumbs and toast, stirring frequently, until the breadcrumbs are fragrant and turn a deep golden brown color, 2-3 mintues.1 Tablespoon unsalted butter, 1/4 cup panko bread crumbs
- Remove the dip from the fridge and cover with the toasted breadcrumbs before serving. Garnish with pickles and more fresh herbs.
- Serve with chips, veggies, or toasted bread.kettle cooked potato chips, pita chips or veggies
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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