I was in a sports bar with friends the first time I had "fried dill pickle" chips with ranch dressing for dipping. I was hooked. This recipe is a variation on that tart, cool, crunchy combination, thanks to Margot's Morsels.
- 8-oz. cream cheese
- 16-oz. sour cream
- 3 tablespoons pickle juice
- 1-1/2 cups small-diced dill pickles—use your favorite dill, spicy, anything you like that's tart. I have tried the sweet pickles, and they just weren't right.
- 1-oz. packet of dry ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 tablespoons of chopped fresh dill, another teaspoon to sprinkle on top for serving
Topping - Crushed Simply Sea Salt Margot's Morsels or Crazy Crumbs in Sea Salt
Whip the softened cream cheese until light and smooth, then add the sour cream and combine well. Add the spices, fresh dill, ranch dressing packet, and pickle juice. Mix to incorporate everything. Gently stir in the pickles, then refrigerate for at least 2 hours. This will marry all the flavors. Take it out about an hour before serving.
Now take your crushed Margot's Morsels or Crazy Crumbs and sprinkle a thick coating around the edge of the bowl, then finish with a few pickle pieces and fresh dill. Scoop with either veggies or chips. I used slices of zucchini and Nature's Scoop: celery sticks, but carrots will work too.