Fried Pickle Dip
- Level: Easy
- Yield: 8 servings (about 2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 187
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 240
- Total: 50 min (includes chilling time)
- Active: 20 min
Ingredients
4 ounces cream cheese, at room temperature
1/2 cup shredded sharp white Cheddar (about 2 ounces)
1/2 cup sour cream
1 teaspoon Dijon mustard
1 small clove garlic, minced
2 teaspoons ranch seasoning
Kosher salt and freshly ground black pepper
1/2 cup finely chopped dill pickles, plus more for garnish, plus 1 tablespoon dill pickle juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
2 tablespoons unsalted butter
12 butter crackers, such as Ritz, crushed (about 1 ounce)
Wavy potato chips and Persian cucumber spears, for serving
Directions
- Pulse the cream cheese, Cheddar, sour cream, Dijon, garlic, 1 teaspoon of the ranch seasoning, 1/2 teaspoon salt and several grinds of pepper in a food processor until smooth and well combined. Add the dill pickles, pickle juice, chives and dill, then pulse to combine. Taste and adjust the seasoning with salt and pepper. Transfer to a wide shallow serving bowl, cover and refrigerate until firmed up slightly and chilled through, at least 30 minutes and up to 2 hours.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the crushed butter crackers and remaining 1 teaspoon ranch seasoning. Cook, stirring frequently, until the crackers are deep golden brown and toasted, 2 to 3 minutes. Transfer to a bowl to cool.
- To serve, top the dip with the ranch cracker crumbs and some extra chopped pickles. Serve with wavy potato chips and Persian cucumber spears for dipping.