Desserts
Deep fried pickles with cream cheese dip are the ultimate bar snack—crispy, tangy, and impossible to resist. After perfecting this recipe through countless batches, I’ve cracked the code for achieving that ideal crunch while keeping the center tender.
The secret lies in a precise breading technique and frying at the right temperature, ensuring every bite delivers that satisfying crunch.
This recipe transforms simple dill pickles into golden, crispy bites that pair perfectly with a smooth, tangy cream cheese dip. The process is straightforward: bread the pickles, fry them until golden, and drain them thoroughly to maintain that coveted crunch.
The cream cheese dip adds a creamy contrast that balances the pickles’ tangy flavor, making each bite irresistible.
What you’ll end up with is a dish that’s perfect for game day, parties, or just satisfying a craving. The pickles stay crispy even after sitting out, and the dip can be adjusted to your preferred level of tanginess.
This recipe delivers restaurant-quality results at home with just a few simple ingredients and techniques.
Whether you're serving a crowd or treating yourself, these deep fried pickles with cream cheese dip are sure to be a hit. Here’s how to make them perfectly every time, step by step.
Ingredients for deep fried pickles with cream cheese
Simple ingredients transform into crispy, golden pickles with a creamy, tangy dip—perfect for game day or parties.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickles 🥒 | 1 lb | Full-sized, firm pickles preferred |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted |
| Cornstarch 🌾 | ½ cup | For extra crunch |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | For flavor depth |
| Paprika 🌶️ | 1 tbsp | Smoked for extra flavor |
| Vegetable Oil 🫒 | 3 cups | High smoke point preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ½ cup | Full-fat for best texture |
| Mayonnaise 🥫 | ¼ cup | Duck or regular |
| Dill Pickle Juice 🍶 | ¼ cup | From jarred pickles |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The pickles are the star, so look for firm, full-sized dill pickles—those tiny ones won’t hold their shape when fried. Trader Joe’s and Kroger often carry the best quality, but any jarred dill pickles will work. For the breading, cornstarch is key—it creates that signature crunch. If you can’t find it, a 50/50 mix of all-purpose flour and cornstarch works too. The vegetable oil should have a high smoke point, like Avocado oil or Crisco, to prevent burning while frying. Keep an eye on the temperature—it should stay around 350°F for perfect crispiness.
No cornstarch? Use extra flour and a pinch of baking powder for a similar effect. For the dip, full-fat cream cheese is non-negotiable—it gives that smooth, creamy texture. If you’re out of sour cream, Greek yogurt works in a pinch, but it’ll be slightly tangier. The pickle juice adds that signature tang, but if you’re fresh out, lemon juice or vinegar will do the trick. For extra heat, add a dash of hot sauce or cayenne pepper to the dip. And if you’re feeling fancy, swap regular mayo for duck mayo—it’s richer and adds a subtle depth of flavor.
The fried pickles stay crispy for about 30 minutes if kept at room temperature, so fry them just before serving. The dip can be made a day ahead and stored in the fridge—just give it a stir before serving. For a crowd, double the dip ingredients and keep it chilled in a large bowl. If you’re prepping ahead, fry the pickles and let them cool on a wire rack lined with paper towels to keep them crispy. Store any leftovers in an airtight container, but honestly, they won’t last that long—they’re that good.
Why You'll Love This Recipe
- No-Fuss Crunch: I swear, the prep is simpler than it sounds—just slice those pickles, toss them in the flour-cornstarch mix with a shake of garlic powder, and fry. No fancy techniques, no stress. Even my toddler could handle the dredging (with supervision, obviously).
- Creamy-Spicy Magic: That crispy exterior? Chef’s kiss. But the real showstopper? The cool, tangy cream cheese dip cutting through the heat. It’s like a party in your mouth—savory, salty, and just a little bit dangerous.
- Game for Any Gathering: Serve it at tailgates, game nights, or as a late-night snack when you’re craving something indulgent. Honestly, I’ve had it for breakfast (don’t judge) and it still works. The pickles keep well, so you can fry a big batch and enjoy it for days.
- Budget-Friendly Indulgence: You’re basically turning pantry staples into something that tastes like a fancy appetizer. A jar of pickles, a bag of flour, and a block of cream cheese stretch farther than you’d think. Plus, leftovers reheat beautifully—just a quick fry in the pan and you’re back in business.
Step-by-step instructions for crispy fried pickles with cream cheese dip
Here's the method to achieve perfectly crispy fried pickles with a creamy, tangy dip every time.
Prepare the Pickles for Frying
Pat the 1 lb dill pickles completely dry with paper towels—this is critical for crispiness. Using a sharp knife, trim off the ends and cut each pickle into 1-inch thick slices. You want pieces that are uniform in size so they cook evenly.
In a large bowl, combine the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tbsp ground black pepper, 1 tbsp garlic powder, 1 tbsp paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Sift the mixture once to remove any lumps, then toss the cut pickles in the flour blend until fully coated. Let them sit for 10 minutes—this helps the coating adhere better.
Heat the Oil and Fry the Pickles
Pour the 3 cups vegetable oil into a deep skillet or Dutch oven and heat over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature—this is key to getting crispy, not greasy, pickles. If the oil isn't hot enough, the pickles will absorb too much oil and turn soggy.
Working in batches, carefully add the coated pickles to the hot oil, leaving space between them. Fry for 2-3 minutes per side until they're deep golden brown and crispy. You'll know they're done when they float to the surface and the coating turns a rich, caramel color. Transfer the fried pickles to a paper towel-lined plate to drain excess oil.
Make the Cream Cheese Dip
While the pickles fry, mix the 8 oz cream cheese, 0.5 cup sour cream, and 0.25 cup mayonnaise in a medium bowl until smooth. Add the 0.25 cup dill pickle juice and 1 tbsp lemon juice, then stir until fully combined. Taste and adjust seasoning with additional salt or black pepper if needed.
The dip should be thick but spreadable—if it's too stiff, whisk in a splash of milk or pickle juice to loosen it. Cover and refrigerate until ready to serve. This dip is where the tangy, creamy flavors come together, balancing the crispy pickles perfectly.
Serve Immediately for Maximum Crunch
Serve the fried pickles warm with the cream cheese dip on the side for dipping. The pickles will lose their crispiness as they cool, so enjoy them right away. Arrange the pickles on a platter and drizzle any leftover pickle juice from the jar over the top for extra tang.
For a complete appetizer, pair with extra dill or chopped fresh parsley for garnish. This dish is best enjoyed fresh—crispy, tangy, and creamy all at once. Store any leftovers in an airtight container, but know they won't be as crispy the next day.
Pro Tips For Making Deep Fried Pickles With Cream Cheese
- Pat dry pickles thoroughly: Damp pickles won’t crisp up—wipe each one with paper towels until they’re bone dry. I learned this the hard way after frying soggy slices that turned into mushy, greasy messes. Take the extra 30 seconds now to save your snack.
- Use a 350°F oil bath: Too hot and they’ll burn before the coating sets; too cool and the flour turns greasy. A candy thermometer keeps it steady at 350°F—this is the sweet spot for a golden crust without oil splatter. (Yes, even if you’re impatient like me.)
- Skip the double-dip: Dredging pickles twice in flour makes the coating clump and fall off. One quick shake in the flour-cornstarch mix (1:1 ratio) is enough—tap off excess before frying. The coating should stick like armor, not flake away.
- Preheat oil with a pickle test: Drop a single slice in the hot oil—if it sizzles immediately and floats, the oil’s ready. If it sits there like a sad pancake, wait another 5 minutes. This saves you from frying half-baked (literally) pickles that taste like wet cardboard.
Serving suggestions for leftovers
Game Day Staple
These crispy fried pickles are a game-changer for football season or tailgates. Serve them in a large metal bowl (like a Rubbermaid Brute) for easy passing and extra crunch retention. Add mini pickle flags made from toothpicks and sliced pickles for a fun, interactive presentation. 🏈
Party Platter Ideas
Arrange the fried pickles on a wooden board with the cream cheese dip in a small crock (like Le Creuset) at the center. Surround with chilled beer (try Bud Light Seltzer Pickle for a fun twist) and spicy wings for a full spread.
For a vegetarian option, add stuffed mushrooms or spinach-artichoke dip.
Dessert Twist
Yes, you read that right! For a sweet surprise, drizzle warm caramel sauce over the fried pickles and serve with vanilla ice cream for a salty-sweet dessert. The tangy crunch contrasts perfectly with the creamy ice cream. Garnish with crushed pretzels for extra texture. 🍦
Cocktail Pairings
Pair these pickles with a boozy cocktail to elevate your snack time. A Whiskey Sour (with bourbon, lemon juice, and egg white) cuts through the richness, while a Michelada (beer with lime, hot sauce, and spices) adds a spicy kick.
For non-alcoholic options, try a pickleback soda (pickle juice + ginger ale).
Leftovers Reinvented
If you have leftover pickles, toss them into a fried rice for a tangy crunch. Or crumble them over a Caesar salad for an unexpected twist. The cream cheese dip can also be used as a spread for bagels or a topping for burgers—get creative!
Just reheat the pickles in the oven at 375°F for 5 minutes to restore some crispiness. 🍳
Nutrition facts
Frequently asked questions
Can I use any type of pickles for this recipe?
Dill pickles work best for this recipe because their firm texture holds up well during frying. Avoid soft or overly brined pickles—they won’t stay crispy. If you only have bread-and-butter pickles, they’ll work, but dill pickles give the best flavor and texture. Always choose full-sized pickles over the tiny ones—they won’t hold their shape when fried.
How do I keep the fried pickles crispy?
Three keys: dry them thoroughly before breading, fry in 350°F oil, and drain on a wire rack over paper towels. Never stack them—they’ll steam and lose crispiness. If reheating leftovers, bake at 375°F for 5 minutes to restore crunch. The secret is working fast and keeping them warm until serving.
Can I make the cream cheese dip ahead of time?
The dip tastes even better after chilling for 1-2 hours as flavors meld. Store it in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving. For extra tang, add a splash of pickle juice when reheating. The dip won’t separate if you mix it thoroughly at first.
What if I don’t have cornstarch for the breading?
Use a 50/50 mix of flour and cornstarch (like rice flour or potato starch) for similar crispiness. If you’re completely without, add 1 tsp baking powder to the flour for extra lift. The cornstarch creates that signature crunch, but this substitution works in a pinch. Just be prepared for slightly less crispy (but still delicious) results.
How do I store leftovers without losing crispiness?
Store fried pickles in an airtight container at room temperature for up to 2 hours (they’ll stay crispy). For longer storage, refrigerate for 1 day max—reheat in a 375°F oven for 5 minutes to revive crispiness. The dip keeps well in the fridge for 3 days in a sealed container. Freezing isn’t recommended for either component.