Fried Pickle Dip

Ingredients

For 8 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

Method

1. 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. 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. 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.