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Fried Pickle Dip

This Fried Pickle Dip Combines the tangy flavor of pickles with a creamy, savory base, making it a perfect appetizer for any gathering. Simply blend cream cheese, cottage cheese, chopped pickles, and ranch seasoning, then serve with chips or fresh vegetables for an outright addicting snack.

Prep Time
10 mins
Servings: 6
Calories: 145 kcal
Course: Appetizer , Condiments

Ingredients

  • 1 cup cottage cheese
  • 4 oz cream cheese
  • 2 tbsp pickle juice
  • ¾ cup dill gherkin pickles + ¼ cup for topping
  • 1 ½ tbsp ranch seasoning mix
  • ½ tsp dried dill
  • ½ tsp salt
  • 12 Keebler Club Crackers crumbled

Instructions

    Cup of Yum
  1. In a food processor, add cottage cheese, softened cream cheese, and pickle juice. Pulse it until cottage cheese and cream cheese are smoothed.
  2. Use a vegetable chopper to finely dice dill pickles. Add them to the food processor with ranch seasoning mix, dried dill, and salt.
  3. Pulse until pickles are minced into the dip. Heat a small skillet to medium heat and toast the club crackers until toasted and golden brown – gently stirring in the dry skillet to avoid burning. This is the “fried” element.
  4. Transfer pickle dip to a serving bowl and top with ‘fried’ cracker crumbs and diced dill pickles!
  5. Enjoy this delicious dip cold with kettle chips!

Notes

  • Store the dip for 4-5 days in an airtight container. Keep the cracker crumbs separate so they do not become soggy.

Nutrition Information

Serving 1serving Calories 145kcal (7%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 25mg (8%) Sodium 873mg (36%) Potassium 81mg (2%) Sugar 4g (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 145

% Daily Value*

Serving 1serving
Calories 145kcal 7%
Carbohydrates 9g 3%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 25mg 8%
Sodium 873mg 36%
Potassium 81mg 2%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.