Fried Pickle Dip
Description
A variation on my already posted Pickle Dip, this one has that added crunch and can also be very flexible when it comes to seasonings. I based mine on 2 different posts, allrecipes.com and Take Two Tapas – I pretty much doubled/combined them to fill a 9 x 13-ish casserole because this kind of dip always goes quickly and is great for a crowd. I recommend making the filling ahead and then frying up the topping as close to serving time as possible for all of that crunchy goodness – enjoy!
Ingredients
2 packages (250 g each) cream cheese, softened
2 c. (480 g) sour cream
1 t. EACH garlic powder, onion powder, kosher salt AND freshly ground pepper
2 c. chopped dill pickles (I used 1, 500 mL jar) + 2 T. pickle brine
2 T. chopped fresh dill
Topping
1 c. panko AND 2 T. butter AND 1/2 t. kosher salt
2 T. chopped fresh dill
sturdy wavy/plain potato chips for serving
Instructions
Use your electric mixer to beat the cream cheese for a couple of minutes until smooth, then add in the remaining ingredients and beat to combine well. Scrape down the sides as needed.
Scrape all into a serving dish/casserole, cover and refrigerate ideally for a few hours – I made mine up the day ahead. On serving day, fry up the panko, butter and salt in a skillet over medium heat until the panko just starts to brown and then remove from the heat and allow it to cool to room temperature. Time the serving so that the dip is out of the fridge for about an hour (or the potato chips will break!), evenly spread on the crunchy topping and then sprinkle all with the fresh dill. This was a hit with everyone!
