Smoked, Fried Pickle Dip

Pickles have grown in even more popularity recently and the fried pickle dip recipe is now the perfect dip to try! This easy pickle dip recipe stands out as it uses smoked cream cheese, ranch seasoning, and bacon. And dill pickles, of course (amongst other things).

Ingredients for Fried Pickle Dip Recipe

Here’s what dill pickle dip is made of:

• Dill pickles
• Pickle brine (or pickle juice)
• Bacon
• Ranch seasoning
• Cream cheese
• Mayonnaise
• Crushed pretzels
• Butter (or bacon grease)
• Dill

Pickle Dip Recipe Video!

How Do I Smoke Cream Cheese?

One of the key ingredients in this easy recipe is smoked cream cheese. You may be wondering how to make smoked cream cheese, but know that it’s super simple! Simply take an 8 ounce brick of cream cheese and place on a small baking sheet.

Score the top of the cream cheese with cuts about 1/4 inch deep. Season with your favorite BBQ rub and smoke at 225 degrees for up to two hours. That’s it!

Smoked cream cheese also makes a great appetizer that stands on it’s own. It can be sweet or savory. I have a smoked cream cheese recipe with pepper jelly that is a must try!

Bacon and Pretzel Crumbs

While the cream cheese is being smoked, prep the bacon by cooking four strips in a skillet over medium heat. Cook until desired doneness, which for me is a little crispy. Remove bacon from the skillet and dice into small pieces, but leave the bacon grease! We’ll use it to toast the half cup of pretzel crumbs, which make up the “fried” portion of this fried pickle dip recipe.

If you don’t have two tablespoons worth of bacon grease, then use two tablespoons of butter. Cook the pretzel crumbs at medium low heat for 5 to 10 minutes. A lot of recipes call for panko bread crumbs, but I like the crushed pretzels toasted in bacon grease. You can substitute panko bread crumbs instead.

Prepping the Dill Pickles

Take four dill pickles and dice them up into small pieces, between a fourth inch to half inch. To do that, cut each dill pickle spear longways in half. Then cut the mushy, seedy part off from the middle. This will help you cut each half pickle spear into another half. Dice and set aside.

Bringing the Easy Dill Pickle Dip Recipe All Together

In a small mixing bowl, place smoked cream cheese, diced dill pickles, bacon, and most of the pretzel crumbs inside. Now add in the rest of the wet ingredients: a cup of mayonnaise and three tablespoons of pickle brine.

For dry ingredients, add two tablespoons of ranch seasoning and two teaspoons of fresh dill. Note: you can use freeze dried dill instead of fresh dill.

Mix the ingredients altogether and serve! Keep in mind that the consistency of the dip will by a little runny at first because the cream cheese is still warm. As the fried dill pickle dip sits, it will develop a more smooth, slightly firmer texture. Make sure to top with remaining bread crumbs and some pieces of dill pickle you may have left over.

What to Serve with this Fried Pickle Dip Recipe

This fried pickle dip recipe with ranch and bacon can be served with thicker potato chips, such as Ruffles. I also love it with crackers, pretzels, bagel chips, crostini, and even veggies such as carrots and broccoli.

How Long is This Pickle Dip Good For?

Since this dip uses cooked bacon, it will stay good for up to four days in stored in an airtight container in the refrigerator. Keep in mind this dip will thicken as it is chilled.

Other Dips to Try

Philly Cheesesteak Dip

Smoked Queso Dip

Elote Dip (Mexican Street Corn)

Smoked Buffalo Chicken Dip

Queso Fundido

Chimichurri Sauce

Smoked, Fried Pickle Dip

Yield: 24 servings

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

This smoked and fried pickle dip recipe has a smooth, fresh tastes and combines dill pickles with ingredients such as smoked cream cheese, toasted pretzel crumbs, ranch seasoning, and bacon. This dip goes great with chips, pretzels, bagel bites, and veggies.

Print

Ingredients

• 1 1/2 Cups dill pickles, diced
• 3 Tbsp pickle brine (pickle juice)
• 8 oz. cream cheese
• 1 Cup mayonnaise
• 4 strips of bacon
• 2 Tbsp bacon grease (or butter)
• 1/2 Cup pretzel crumbs
• 2 Tbsp ranch seasoning
• 2 tsp fresh dill

Instructions

1. Preheat grill or smoker to 225 degrees over indirect heat. On a small baking sheet (such as a quarter baking sheet) lined with foil, place brick of cream cheese. Score the top with 1/4 inch cuts deep that are an inch apart. Season with your favorite BBQ rub. Smoke for two hours. Remove and set aside.
2. Place bacon strips in a skillet at medium heat. Cook unitl desired doneness. Remove from skillet, pat dry and cut into small pieces. Leave bacon grease in skillet.
3. Use leftover bacon grease to toast pretzel crumbs at medium-low heat for five to 10 minutes. Remove and set aside.
4. Dice pickle spears in to 1/4 to 1/2 inch pieces.
5. In a small mixing bowl, combine all ingredients and listed in recipe and mix. Serve immediately or wait five to 10 minutes for dip to thicken.

Notes

1. If you don't have enough bacon grease, melt two tablespoons of butter in skillet for toasting pretzel crumbs.
2. Can substitute panko bread crumbs for pretzel crumbs.
3. Substitute freeze dried dill for fresh dill.
4. Can be used up to four days if stored in refrigerator.
5. Try other easy smoked dips such as my smoked queso and smoked buffalo chicken dip!

Nutrition Information:

Yield: 24 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 3gCholesterol: 19mgSodium: 280mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 3g

Note: Nutrition information isn't always accurate.