Fried Pickle Dip
1 serving makes an 8" diameter circular dish about 2" deep
Ingredients for 1 serving(s):
- grams panko bread crumbs (used for 2 steps)
- 345 grams cream cheese
- 200 grams sour cream
- 155 grams dill pickles
- 30 grams ranch seasoning
- 32.3 grams minced garlic
- 3 grams fresh dill (reserve 1 gram for garnish)
- 12.5 grams chives
- 2 grams onion powder
- 1 grams pepper
- 17 grams lemon juice
Instructions:
Begin by toasting the panko breadcrumbs in a dry skillet over medium-low heat until golden brown, stirring occasionally for even toasting. After removing from heat and allowing them to cool, allocate 40 grams of the toasted panko into a mixing bowl for later use in the dip. Reserve the additional 20 grams per batch/serving for garnishing.
To the mixing bowl, add cream cheese, sour cream, finely chopped pickles, ranch seasoning, freshly grated garlic, and fresh herbs, including chopped dill (reserving 1 gram per batch/serving for garnish) and snipped chives. Season with onion powder and freshly ground black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the mixture. Then, fold in the 40 grams of toasted panko (set aside earlier) to the cream cheese mixture, making sure it's well incorporated.
Squeeze in the juice of half a lemon and stir the mixture until creamy and fully combined.
Transfer the dip into a pie dish and sprinkle the top with the remaining toasted panko and dill for garnish. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and develop fully.