Jalapeño Dill Pickle Dip Food
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
CHRISTOPHOLOFIGUS'S INFAMOUS JALAPENO RELISH
A delicious spicy relish that goes great on burgers, hot dogs, etc... What you really want to try this out on is fresh sweet watermelon! Just trust me on this one... *smile*
Provided by Christopholofigus
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Place the pickled jalapenos, dill pickle slices, tequila, garlic, onion, pepper, dill, and hot pepper sauce in the work bowl of a food processor, and pulse several times to finely chop and mix all ingredients. Serve chilled.
Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.3 mg, Sugar 0.5 g
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
REFRIGERATOR JALAPENO DILL PICKLES
I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota
Provided by Taste of Home
Time 20m
Yield about 4 dozen pickle spears.
Number Of Ingredients 9
Steps:
- Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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