Spicy Pickle Dip Recipes

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Spicy Pickle Fries with Homemade Ranch Dip image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
Dash hot sauce
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Twelve 3/4- to 1-inch-wide dill pickle spears
Vegetable oil, for deep-frying
3/4 cup all-purpose flour
1 tablespoon cayenne
1 teaspoon kosher salt
2 large eggs
1 1/2 cups panko breadcrumbs

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.

DILL PICKLE DIP

Dill Pickle Dip image

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

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 teaspoon garlic pepper blend
Optional: Ridged potato chips or pretzels

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 PICKLE DIP

Dill Pickle Dip image

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

Ingredients

1 (8 ounce) package cream cheese, at room temperature
1 cup chopped dill pickles, or more to taste
¼ cup finely chopped sweet onion
2 tablespoons pickle juice, or more to taste
1 teaspoon dried dill weed
½ teaspoon kosher salt
1 pinch freshly ground black pepper, or to taste

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

SPICY GARLIC PICKLE DIP

Spicy Garlic Pickle Dip image

This Spicy Garlic Pickle Dip recipe goes great with a smorgasbord of snacks. Prep it in 10 minutes, refrigerate and serve it on game day or any day!

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 16 servings 2 Tbsp. each

Number Of Ingredients 3

Ingredients

1 cup HEINZ Spicy Garlic Pickle Chips with 1 Tbsp. pickle juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

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

Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SPICY DILL PICKLES

Spicy Dill Pickles image

Provided by Food Network

Categories side-dish

Time 47m

Yield 6 pints of pickles

Number Of Ingredients 10

Ingredients

24 pickling cucumbers (kirbys), each between 3 and 4-inches long
6 small bunches fresh dill
1 small yellow onion, peeled and thinly sliced
12 cloves garlic, peeled and crushed
6 dried small red chili peppers
1 1/2 teaspoons black peppercorns
3 cups water
3 cups apple cider vinegar
1/2 cup pickling salt
1/4 cup granulated sugar

Steps:

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.
Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

LITE SPICY DILL PICKLE DIP

Lite Spicy Dill Pickle Dip image

Make and share this Lite Spicy Dill Pickle Dip recipe from Food.com.

Provided by kim f.

Categories < 15 Mins

Time 15m

Yield 3 Cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces reduced-fat cream cheese (softened)
8 ounces reduced-fat sour cream
1 cup minced dill pickle
1 tablespoon dill weed
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

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!

Nutrition Facts : Calories 68.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 17.6, Sodium 217.7, Carbohydrate 3.5, Fiber 0.2, Sugar 1.4, Protein 2.2

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