DILL PICKLE DIP
This was served at our Easter lunch and was devoured. Serve with chips or crackers.
Provided by Mamooshka
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Nutrition Facts : Calories 69 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.1 g, Sodium 288.4 mg, Sugar 0.3 g
DILL PICKLE DIP RECIPE
If you love the popular Fried Pickle and Ranch Dip, you are going to go absolutely crazy for this unbelievably delicious recipe!! This easy-to-make Ranch Dill Pickle Dip is rich, ultra-creamy dip and overflowing with chopped pickles, fresh herbs, zesty ranch seasoning and crunchy breadcrumbs! This irresistible crowd-favorite is made with simple ingredients, ready in 15 minutes or less, totally customizable and it can be prepared in advance! It's the perfect dip for every occasion - from after school snacking to stress-free entertaining! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer Dip Snack
Time 15m
Number Of Ingredients 11
Steps:
- Mix pickle dip base ingredients: In the bowl of a food processor or a mixing bowl with a hand-held mixer, combine the sour cream, cream cheese, ranch mix, garlic, onion, celery salt and lemon juice. Process or beat until creamy and smooth, stopping to scrape down the sides and bottom of the bowl as needed.
- Fold in remaining ingredients: Add the pickles, dill, chives, breadcrumbs and celery. Gently stir/fold to combine.
- Chill (for best taste): Cover the dip and refrigerate for at least 2 hours, or up to overnight. (Note: I recommend refrigerating at least 8 hours for the most flavor!)
- Serve: Taste and adjust the dip for seasoning with kosher salt and ground black pepper. Garnish with remaining pickles and breadcrumbs. Serve and enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 6 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 414 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PARTY PLATTER WITH PICKLE DIP
Steps:
- Mix the Havarti, ranch, cream cheese, sriracha, pickles, pickle juice and dill in a medium bowl until smooth and combined. Transfer to a serving bowl and serve with crudites.
DILL PICKLE DIP
My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota
Provided by Taste of Home
Categories Appetizers Snacks
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.
Nutrition Facts : Calories 108 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
DILL RANCH DRESSING
I just had the best ranch dressing in Ekalaka Mt so I decided I need to copy it! You can make it thicker or thinner as desired, but man did I love it. I don't know if it matches their recipe or not, but its my best guess!
Provided by mtmissy
Categories Salad Dressings
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all and let set in fridge for at least an hour to blend flavors. If you want it a little thinner, use a little more milk, but watch how much you put inches A little bit goes a long way (at least for me!).
- cooking time is fridge time.
FRIED PICKLES WITH PICKLED RANCH DIP
Fried pickles come in many shapes and sizes, but this recipe approaches them in a way that maximizes their crunch: First, it calls for pickle chips, which yield a better coating-to-filling ratio than pickle spears. Next, the pickles are patted dry to remove extra moisture, ensuring that the breading adheres to every nook and cranny. Finally, breading the pickles in a flour-buttermilk-bread-crumb sequence creates a robust crust. When frying breaded ingredients, be mindful of residual cooking: Remove your cooked items from the hot oil just before they reach their desired shade of golden brown, as they'll continue to cook - and darken - after being removed from the heat. Frying the pickles mutes their acidity, but adding chopped pickles to the dill-flecked creamy dip bumps up the brightness.
Provided by Alexa Weibel
Categories snack, finger foods, vegetables, appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
- Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
- Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
- In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
- Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.
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