Fried Pickle Dip

By: Instant Pot Culinary Team

Fried Pickle Dip
cuisine icon Difficulty
Easy
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook , Air Fry
cuisine icon Keywords
Appetizers, Cornichons, Cream Cheese, Dill, Dips, Entertaining, Fried Pickles, Pickles, Quick and Easy, Sides

prep icon Prep Time
10 Minutes
cook icon Cook Time
15 Minutes

serving icon Servings
6-8 Servings
Ingredients
  • ¾ cup cornichons, chopped
  • 5 dill pickles, diced
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 8 oz. cream cheese, room temperature
  • 2 cups shredded mozzarella, divided
  • 1/3 cup pickle juice
  • 2 tsp salt
  • ½ cup panko breadcrumbs
  • 1 ½ cups water
  • Fresh dill, for serving
  • Potato chips, for serving
Instructions
  • In a large bowl, beat together the sour cream, mayonnaise, and cream cheese until smooth. Add 1 ½ cups shredded mozzarella, salt, pickle juice, chopped cornichons, and diced dill pickles. Mix until well combined. Taste and adjust seasoning if needed.
  • Pour the mixture into a 6-inch ceramic baking dish and cover completely with aluminum foil. Pour the water into the inner pot of your pressure cooker. Place the baking dish on a trivet inside the inner pot.
  • Pressure Cook on High for 3 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve to release any remaining pressure.
  • Carefully remove the baking dish and trivet from the inner pot, using oven mitts for safety. Discard the water from the inner pot.
  • Remove the aluminum foil from the baking dish. In a small bowl, toss the panko breadcrumbs with the remaining ½ cup of shredded mozzarella. Sprinkle this mixture over the top of the dip. Place the trivet back in the inner pot and set the ceramic dish on top.
  • Air Fry at 385˚F / 195˚C for 2-4 minutes, or until the breadcrumbs are toasted and the cheese is melted. Carefully remove the dish from the inner pot.
  • Sprinkle the dip with fresh dill and serve warm with potato chips or crudités!
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