Fried Pickle Dip
Servings: 8 servings
Calories: 213kcal
Fried pickle dip is a creamy and tangy dip with a crunchy topping of keto breadcrumbs for a perfect low carb and gluten-free snack or party appetizer.
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Ingredients
Pickle Dip
- 8 oz cream cheese
- 1 cup sour cream
- 1 oz ranch seasoning, packet
- 2 cloves garlic, minced
- 1 cup dill pickles, chopped
- 3 tablespoons fresh dill, chopped
- 2 tablespoons pickle juice
- 1 tablespoon chive, chopped
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Keto Panko Breadcrumbs
- 3 tablespoons almond flour
- 1 tablespoon avocado oil or olive oil
- 1 large egg
- ½ teaspoon baking powder
- 1 tablespoon butter
Instructions
Make the keto breadcrumbs
- Mix the almond flour, avocado oil, egg and baking powder in a microwave safe bowl or dish.
- Microwave for 4 minutes 30 seconds until the mixture has hardened.
- Place the hardened almond flour mixture into a zip lock bag and gently crush into chunky crumbs by hand.
- Heat the butter in a large skillet on a medium heat and add the keto breadcrumbs. Saute until the crumbs are golden and set aside to cool.
Make the Dip
- In a large mixing bowl beat the cream cheese and sour cream until smooth.
- Add the garlic, ranch dressing, pickle juice, onion powder, chives, salt and pepper. Blend well.
- Blot the chopped pickles with a kitchen towel to remove excess moisture.
- Fold in the chopped picked and fresh dill into the dip.
- Place in the fridge for at least 30 minutes to chill for the flavors to develop.
Assemble
- Spoon the dip into a serving dish and top with the keto breadcrumbs. Garnish with fresh dill or parsley.
Notes
Makes 8 servings.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 5g | Protein: 4g | Fat: 20g | Fiber: 1g | Net Carbohydrates: 4g