- June 23, 2024
- Appetizers
Smoked Fried Pickle Dip Recipe
Step up your appetizer game with this creamy and tangy smoked fried pickle dip recipe, perfect for parties and gatherings. Made with crunchy dill pickles, savory seasonings, and a rich smoked cream cheese base, this easy-to-make dip is a crowd-pleaser that pairs perfectly with chips, crackers, or fresh veggies.
A party isn’t complete without the perfect chip dip, am I right? This recipe is inspired by the classic appetizer for fried pickles (but in yummy dip form). This version packs a delicious dill pickle flavor mixed with a smoked cream cheese base. Then make the whole dip come together by topping it with crispy golden brown toasted breadcrumbs for the easiest crowd-pleasing dip recipe.
Why This Recipe Works:
Smokey: I love adding smoked cream cheese to dip recipes like this (I have this smoked pimento cheese dip that is also a MUST make). It’s a fun way to enhance and add flavor. Is it a necessary step? No, regular softened cream cheese works just fine. But check out my technique for a cool twist on this dish.
Simple Ingredients: With a few fridge and pantry staples, this flavorful dip is easy to whip up and makes the perfect appetizer for your next party, summer BBQ, or game day.
Perfect for Dipping: This dip pairs well with a variety of dippers such as classic potato chips, pita chips, vegetables (cucumber slices), or pretzels, making it a versatile addition to any snack spread.
Great Make-Ahead Option: Prepare this dip in advance to keep hosting easy the day of! This dip just keeps taking on more flavor, but read through the details below to know how to prepare this ahead of time for the best results.
Supplies Needed
- Mixing Bowl
- Small Skillet or Aluminum Foil Pan (for smoking the cream cheese)
- Electric Hand Mixer (optional- but does make this easier to whip up)
- Serving Bowl or Platter
Dip Ingredients:
Dip Base: The creamy base of the dip is made up of smoked cream cheese that is cooled back to room temperature and mixed with full-fat sour cream. I find this combination makes the perfect base for taking on other flavors and tastes best for dipping. Make the dip a little lighter or healthier and substitute the sour cream for plain Greek yogurt. Keep the cream cheese though for flavor and texture.
Pickles: I love a good crispy fresh pickle from the fridge section of the grocery store. You can use any style of pickle you like (pickle spears, pickle chips, or dill pickle relish). I prefer the fridge pickles because they aren’t heated and they tend to have a crispier texture. I find this just holds up better in the dip. You will also want to use a little of the pickle brine to add flavor to the dip as well.
Herbs & Spices: Use a combination of dried or fresh herbs to take the flavor of this delicious dip to the next level. I like adding herbs like fresh dill, and fresh chives, and doctor this up with fresh garlic (or garlic powder) and green onion. Don’t forget to season as needed with kosher salt and black pepper, but add this after to ensure the chopped pickles don’t add too much salt already.
Topping: Crispy panko breadcrumbs toasted in a pan with a little melted butter to make the perfect topping to give the “fried” effect to this dip. You can also substitute regular breadcrumbs or use crushed-up crackers (like a buttery cracker like Ritz) to keep it simple.
Smoking The Cream Cheese
This is an optional step, but one I love for adding a unique twist of flavor and is great for preparing ahead of time. Here’s what you need to know:
- 1. Preheat the smoker to 225 F. and set the grill for indirect heat.
- 2. Remove the cream cheese from the fridge right before smoking. Lightly score the top (optional) and add some seasonings if desired or just leave it plain.
- 3. Add the cream cheese to a small cast iron skillet or onto a foil pan and then place it onto the smoker.
- 4. Smoke the cream cheese for 2 hours or until the top forms a light golden brown skin to it.
- Remove it from the grill and let it cool to room temperature. This can be done ahead of time, refrigerated, and returned to room temperature when you’re ready to assemble the dip.
Assembling The Dip
- In a skillet over low heat, melt a little butter. Add the panko crumbs and fold them into the butter so they are coated and lightly increase the heat. Move the toasted panko around in the pan until lightly golden brown and then transfer to a bowl or paper towel-lined plate and set aside.
- In a medium bowl begin by beating the cream cheese and blend or whip until you get a creamy texture that’s lump-free. Then add in the sour cream and mix again.
- Roughly chop the fresh dill pickles, fresh herbs, garlic, and green onion. Set a few tablespoons of this mixture aside for garnishing but fold all of these ingredients into the dip and mix again by hand until smooth (using a mixer will mash up the pickles too much).
- Season with a little dill pickle juice, salt, and pepper until you reach the optimal flavor.
- This dip can be served immediately but to get a really good dip, I always suggest at least a few hours in the fridge. Note that the cream cheese will firm up once it’s refrigerated so plan to remove the dip from the refrigerator 20-30 minutes before serving to make it easier to dip into.
- Place the dip into a serving bowl and garnish with the toasted panko bread crumbs across the top and then add the reserved pickle and herb mixture to add a pop of color on top as well. Pair with your favorite chips or other dippers and enjoy.
Expert Tips
- The smoked cream cheese can be prepped 2-3 days ahead of time if desired.
- Store leftovers of the dip in an airtight container and keep in the fridge for up to 7 days.
- If making the dip early, wait to garnish the toasted breadcrumbs over the top until you are ready to serve.
- Experiment with flavors by adding different styles of pickles or spices to this dish.
More Recipes To Try
Smoked Dill Pickle Brined Pork Chops
Smoked Fried Pickle Dip Recipe
Ingredients
- 8 oz. Cream Cheese
- 1 cup Sour Cream
- 3 tbsp Pickle Juice
- 1 cup Dill Pickles chopped
- 1/2 cup Fresh Dill
- 1/2 cup Fresh Chives minced
- 3 Garlic Cloves minced
- 1 bunch Green Onions
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/4 cup Panko Bread Crumbs
- 1 tsp Butter melted
Instructions
Smoking the Cream Cheese (optional)
- Preheat the smoker to 225 F. and set it for indirect heat.
- Place a cold block of cream cheese into a small cast iron skillet or onto a piece of foil. Lightly score the top with a knife. Season with salt and pepper if desired.
- Place the cream cheese onto the grill grates and smoke for 2 hours. The top should puff up slightly, turn a light golden color and form a skin.
- Remove it from the smoker and let it come back up to room temperature or cool in the fridge for a bit (don't let it get super firm though- just to take the heat off it).
Making "Fried" Pickle Dip
- To a medium mixing bowl, add the smoked cream cheese and sour cream. Mix this with an electric hand mixer and whip until smooth (work out any lumps in the cream cheese).
- Next, add in the pickle juice, chopped pickles, dill, chives, garlic, green onions and spices (save a few tablespoons of the pickle and herbs for garnishing if desired) Mix until combined and transfer to a serving bowl.
- In a small pan, melt the butter on medium-low heat and then add in the panko bread crumbs. Lightly toast until golden brown.
- Top the dip with the toasted panko bread crumbs and then garnish with the saved chopped pickles and herbs for a pop of color. Serve right away with chips, pita, veggies, or pretzels.