Fried Pickle Dip
Keto Fried Pickle Dip combines the crunch and flavor of pickles in a creamy, savory, ranch-seasoned dip with pan-fried pork panko or low-carb bread crumbs.
Servings: 16
Calories: 122kcal
Ingredients
- ½ cup Pork Panko or Low-Carb Bread Crumbs
- 1 ½ tablespoons Butter
- 8 ounces full-fat Sour Cream full-fat
- 8 ounces full-fat Cream Cheese softened
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Dill
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 ½ tablespoon Dill Pickle Juice from the pickle jar
- ⅓ cup finely diced Dill Pickle Slices
- ½ tablespoon diced Fresh Dill
Instructions
- Melt butter in a frying pan over medium-high heat. Add pork panko or low-carb bread crumbs and saute until lightly browned. Remove from heat and set aside.
- Pat the chopped pickles dry with a paper towel to remove excess moisture. Set aside.
- Add the sour cream, cream cheese, parsley, dried dill, garlic powder, onion powder, pickle juice, salt, and black pepper to a stand mixer or mixing bowl. Use an electric hand mixer to mix until combined and smooth.
- Gently fold in the diced dill pickles, diced fresh dill, and half of the toasted pork panko or toasted low-carb bread crumbs.
- Garnish with the remaining pork panko and optional sprigs of fresh dill.
Notes
Storage:
The dip can be stored in a sealed container in the refrigerator for up to three days. Just make sure to stir it well before serving.
I recommend consuming it fresh for the best taste and texture. Freezing may alter the consistency of the dip.
*All Nutritional Data are Estimates Only, Based on the Products I Used.*
Yield: 2 cups, Servings 16, Serving Size: 2 tablespoons, Net Carbs per Serving: 1g, Amounts per Serving-
Nutrition
Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 226mg | Fiber: 0g | Sugar: 1g
