Fried Pickle Dip

Prep 5 min


Cook 15 min


Ready in 20 min

If you love fried pickles (who doesn’t?) then you’ll love this dip. Tart pickles, cream cheese, and crispy fried onions combine for the perfect texture and flavor.


  • ½ cup (125 mL) refrigerated dill pickle spears or chips, cut into pieces
  • 2 tsp (10 mL) dried dill
  • 1 pkg (8 oz./250 g) cream cheese, softened
  • ½ cup (125 mL) sour cream
  • 2 tbsp (30 mL) pickle juice
  • ¼ cup (60 mL) crispy fried onions, plus additional for topping
    Dill Breadsticks
  • 1 pkg (13.8 oz./391 g) refrigerated pizza dough
  • 2 tbsp (30 mL) butter
  • 1 tsp (5 mL) dried dill
  • ⅛ tsp (0.5 mL) salt
  •  Optional dippers: Crinkle-cut carrots, cucumbers, pretzel crisps


  1. For the breadsticks, preheat the oven to 350°F (180°C).
  2. Add the pickles to the Manual Food Processor. Pulse until coarsely chopped. Remove to a mixing bowl. Add the remaining dip ingredients to the Manual Food Processor and blend until combined. Add to the mixing bowl and stir until combined. Refrigerate until ready to serve.
  3. Unroll the pizza crust onto a cutting board. Cut into 8 slices widthwise, then in half.
  4. Microwave the butter until melted, about 30 seconds; add the dill and salt. Brush each piece of dough with the dill butter. Twist each piece of dough and brush the remaining dill butter over the top.
  5. Bake on a baking sheet until light golden brown, 14–16 minutes. To serve, sprinkle additional fried onions on the dip and serve with the dill breadsticks, or any other dippers you’d like.


  • 16  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 14 g, Fiber 0 g, Sugars 3 g (includes 2 g added sugar), Protein 3 g

Cook's Tips:

We found that refrigerated pickles offer more flavor than other types, but you can use any variety you like.

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