Vegan Fried Pickle Dip
If you love Fried Pickles and Ranch Dressing, then this Dip is for you, and best of all it’s totally Vegan!
I love Fried Pickles and I love Dip, and I saw this recently on the old interweb and of course I had to make my own version!
This dip is insanely good, and it gets even better if you make it the day before, so definitely do that if you can! Oh and it’s super dang easy to make too!
ingredients for vegan Fried Pickle dip
Pickles, Brine & Relish – You’re gonna need some Dill Pickles, some of the brine from that jar, and optionally, some dill relish. I like using Mini Pickles since they have a higher crunchy skin ratio, but use whatever sized pickles you like.
Cream Cheese & Sour Cream – You can use store-bought versions of these, or you can make some homemade Vegan Cream Cheese and I’ll leave a homemade option for vegan sour cream in the recipe!
You can also use unsweetened vegan yogurt instead of sour cream. I would recommend using the cream cheese for sure though. This will help the dip get nice and firm in the fridge.
Fresh Herbs & Seasonings – I like to include some dill and chives. We’ll be doing some onion and garlic powder.
Pan Fried Panko – for the Fried part of this dip, we will toast some panko in some vegan butter.
how to make vegan Fried Pickle Dip
This is super simple!
First melt the butter in a pan, and then stir in the panko. Cook on medium until golden brown, about 5 minutes. Set aside to cool.
Dice the pickles and chop your herbs.
For the Cream Cheese, make sure it’s softened by leaving it out at room temp for about 20 – 30 minutes. Another option is to add it to a bowl with 1 – 2 Tbsp of sparkling water. Then whip it with a hand mixer until smooth and creamy! This is my favorite option.
Then simply combine everything in a bowl.
If you want to add some chopped pickles and panko as garnish for the top, set aside a couple tablespoons of each. Otherwise, if eating right away, simply combine everything in a bowl. Taste and adjust for seasoning adding anything else that you like.
I do recommend storing it in the fridge for at least 4 hours to overnight. The flavors will get more intense and it’ll thicken up.
If you go this route, I recommend reserving the fried panko until just before you serve it to maximize their crunch. It’s totally optional, but worth a note if you want them extra crunchy!
And while it’s perfect for dipping, it’s also good on a burger!
storage
Store in the fridge for up to 3 days. It might last longer than that, but I ate all my test batches within 3 days since it was so dang good!
Other Recipes You Will Dig!
Vegan Fried Pickle Dip
Ingredients
- 1/2 cup Panko
- 1 Tbsp Vegan Butter
- 1 cup Vegan Sour Cream (or unsweetened Vegan Yogurt)
- 1 cup Vegan Cream Cheese (softened or whipped)
- 1/2 – 1 tsp Onion Powder
- 1/2 – 1 tsp Garlic Powder
- 1 tsp Capers (minced)
- 1 Tbsp Fresh Chopped Dill
- 1 Tbsp Fresh Chopped Chives
- 1 cup Chopped Dill Pickles
- 2 Tbsp Dill Pickle Brine
- 1 – 2 Tbsp Dill Relish
- Salt & Pepper (to taste)
Instructions
- In a skillet over medium heat, melt the butter in a pan, and then stir in the panko. Cook on medium until golden brown, about 5 minutes. Set aside to cool.
- Dice the pickles and chop your herbs.
- For the Cream Cheese, make sure it’s softened by leaving it out at room temp for about 20 – 30 minutes. Another option is to add it to a bowl with 1 – 2 Tbsp of sparkling water. Then whip it with a hand mixer until smooth and creamy! This is my favorite option.
- If you want to add some chopped pickles and panko as garnish for the top, set aside a couple tablespoons of each. Otherwise, if eating right away, simply combine everything in a bowl. Taste and adjust for seasoning adding anything else that you like.
- I do recommend storing it in the fridge for at least 4 hours to overnight. The flavors will get more intense and it’ll thicken up. If you go this route, I recommend reserving the fried panko until just before you serve it to maximize their crunch. It’s totally optional, but worth a note if you want them extra crunchy!
This dip was a hit at a cocktail party-and I didn’t even have panko in it bc it was so dang hot I couldn’t bear to stand at the stove to crisp them up. I will def make this again when it’s cooler here and add the panko so it achieves its full glory! I used the leftovers on a falafel pita, which was also great! Thank you, Thee Burger Dude!
Oh nice, glad to hear it was a hit! Thank you!!
When you first dropped this recipe on Instagram, I knew I had to make it. I’ve made it twice now (for my birthday and for Halloween), and I just love it. It’s pickle-y and creamy, and it has a great mix of textures with the toasted panko in there. Looking forward to trying this on a burger!
ahhh so glad to hear this, I need to do more pickle based recipes, thank you!!