Fried Pickle Dip

Name: Fried Pickle Dip
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces (227g) sour cream; 1/2 cup mayonnaise (4 ounces; 110g); One 1-ounce envelope ranch dressing mix; 3/4 cup drained and chopped dill pickles (3 1/2 ounces; 102g), plus 1/2 cup (120ml) dill pickle juice, divided; 2 tablespoons (4g) finely chopped fresh dill; 2 tablespoons unsalted butter (1 ounce; 28g); 2/3 cup panko (1 3/4 ounce; 50g)1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch; 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch; Wavy dill pickle potato chips, for serving

Total time: 45 min
servings: 8 servings
Dish type: Snack

Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

5 min

Cook

10 min

Total time

45 min

Ingredients

servings

8 ounces (227g) sour cream
1 /2 cup mayonnaise (4 ounces; 110g)
One 1-ounce envelope ranch dressing mix
3 /4 cup drained and chopped dill pickles (3 1/2 ounces; 102g), plus 1/2 cup (120ml) dill pickle juice, divided
2 c. à soupe (4g) finely chopped fresh dill
2 c. à soupe unsalted butter (1 ounce; 28g)
2 /3 cup panko (1 3/4 ounce; 50g)1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch
1 /8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch
Wavy dill pickle potato chips, for serving

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Method

1
In a medium bowl, whisk sour cream, mayonnaise, ranch dressing mix, 1/2 cup chopped pickles, 1/4 cup pickle juice, and dill in a medium bowl to combine. Cover and chill dip until thickened slightly, about 30 minutes.
2
Meanwhile, in a medium skillet, heat butter and 2 tablespoons pickle juice over medium heat until simmering, about 1 minute. Add panko; cook, stirring constantly, until lightly toasted, about 2 minutes. Add remaining 2 tablespoons pickle juice and salt; cook, stirring constantly, until deep golden and crispy, 2 to 4 minutes. Remove from heat and let cool in skillet, about 5 minutes.
3
Stir 2 tablespoons of the pickled-panko mixture into sour cream mixture; mix until combined. Transfer to a serving bowl and garnish with about 1/3 cup pickled panko or more to taste. (Reserve any remaining panko to refresh dip or as a topper for salads and pasta.) Top dip with remaining 1/4 cup chopped pickles. Garnish with dill. Serve with potato chips.

Nutrition

calories: 242 kcal
fatContent: 20 g
fiberContent: 1 g
sugarContent: 2 g
sodiumContent: 626 mg
proteinContent: 3 g
cholesterolContent: 30 mg
carbohydrateContent: 12 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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