Spicy Garlic Pickle Dip Food

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
• For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
• Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.

PICKLE DIP

Steps:

• Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.

LITE SPICY DILL PICKLE DIP

Steps:

• Combine ingredients together until smooth. If needed, pickle juice can be added to thin out to desired consistency (dip will thicken slightly when chilled). Chill at least1 hour to blend flavors.
• Note: I mince up the pickled garlic and cayenne pepper from the jar of homemade spicy pickles and add to the dip - delicious!

EASY SPICY FRIED PICKLES WITH GARLIC MAYONNAISE

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

REALLY SPICY GARLIC DIP

Steps:

• chop vegetables finely.
• Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
• Cover and refrigerate until ready to use.
• Use on crackers or as a dip for vegetables or chips.

DILL PICKLE DIP

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.

SPICY GARLIC PICKLE DIP

Steps:

• Chop pickles; mix with pickle juice and remaining ingredients until blended.
• Refrigerate 30 min.