Best 5 Spicy Pickle Fries With Homemade Ranch Dip Recipes

PICKLE WRAP DIP

Steps:

• Combine the cream cheese, chopped pickles, ham and a hefty pinch of black pepper in a medium bowl. Stir until well combined. Serve at room temperature so it is spreadable, along with crackers, sliced cucumbers or carrot sticks.

BAKED PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• In the bowl of your food processor or blender, combine all of the ingredients for the ranch. Blend until smooth and creamy. Pour into a small bowl and cover. Place in the refrigerator until you are ready to use.
• Preheat your oven to 450 degrees F and spray a large baking sheet with a non-stick spray. Set aside.
• Drain the jarred pickles and place them on a paper towel-lined plate. Pat completely dry. Set aside.
• In one shallow bowl, add the flour. In another shallow bowl, add the eggs and whisk to combine. In a third shallow bowl, combine the panko, corn meal, regular bread crumbs, parmesan cheese, cayenne pepper and black pepper. Toss the ingredients until evenly distributed. You shouldn't need any more salt, as the pickles are already extremely salty. If you need more salt, then feel free to salt away.
• Starting with one pickle, dredge in flour, then coat in the whisked eggs, and then transfer to the bread crumb mixture. Toss the pickle to make sure it is evenly coated, pressing to adhere where it is needed. Place on the prepared baking sheet and repeat this step for the rest of the pickles. Spray the pickles with a non-stick canola oil spray.
• Place the pickles in the oven and bake for 25-30 minutes, rotating them halfway through. Spraying again with a non-stick canola oil spray. Make sure they are crispy before pulling them from the oven. This may take more or less time, so keep a close eye.
• Serve immediately out of the oven with homemade dill buttermilk ranch.

AIR FRYER SPICY DILL PICKLE FRIES

Steps:

• Drain pickles and pat dry.
• Combine flour and paprika in a bowl. Combine milk and beaten egg in another bowl. Place panko in a third bowl.
• Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Dip a pickle first in flour mixture, then in egg mixture, and then in bread crumbs until thoroughly coated and place on a plate. Repeat with remaining pickles. Spray coated pickles lightly with cooking spray.
• Place pickles in a single layer in the air fryer basket; cook in batches if necessary to avoid overcrowding the fryer. Set timer for 14 minutes; turn pickles halfway through cooking time.

DILL PICKLE DIP RECIPE

Steps:

• Mix pickle dip base ingredients: In the bowl of a food processor or a mixing bowl with a hand-held mixer, combine the sour cream, cream cheese, ranch mix, garlic, onion, celery salt and lemon juice. Process or beat until creamy and smooth, stopping to scrape down the sides and bottom of the bowl as needed.
• Fold in remaining ingredients: Add the pickles, dill, chives, breadcrumbs and celery. Gently stir/fold to combine.
• Chill (for best taste): Cover the dip and refrigerate for at least 2 hours, or up to overnight. (Note: I recommend refrigerating at least 8 hours for the most flavor!)
• Serve: Taste and adjust the dip for seasoning with kosher salt and ground black pepper. Garnish with remaining pickles and breadcrumbs. Serve and enjoy!

FRIED PICKLES WITH PICKLED RANCH DIP

Steps:

• Line a large baking sheet with paper towels. Arrange 40 pickle chips (about 1 1/2 cups) in an even layer on top, and cover with another layer of paper towels, pressing gently to absorb excess moisture. Set aside.
• Prepare the pickled ranch dip: Finely chop the remaining 8 pickle chips. Transfer to a small bowl and add the mayonnaise, dill, chives, garlic salt (if using), onion powder and 1/3 cup buttermilk. Stir to combine, season to taste with salt and chill until ready to serve.
• Add the oil to a medium saucepan and heat over medium-high until oil comes to 375 degrees, about 5 minutes. Cover another baking sheet with paper towels for draining the fried pickles.
• In a medium bowl, whisk the flour with 2 teaspoons each salt and pepper. In another medium bowl, whisk the remaining 2/3 cup buttermilk with the hot sauce. Add the bread crumbs to a large shallow bowl. Working in about four batches, add about 10 pickle chips to the flour mixture and toss to coat. Transfer to the buttermilk mixture, turning until coated. Allow the excess buttermilk mixture to drip off, then transfer to the bread crumbs. Turn pickle chips to coat in bread crumbs, packing bread crumbs on top until chips are fully covered, and transfer them to a plate.
• Add coated pickles to the hot oil, dispersing them evenly, and cook, turning halfway through, until crisp and lightly browned, about 1 minute. Transfer to the paper towel-lined sheet pan. Repeat with remaining pickles, adjusting heat as needed to maintain oil at 375 degrees. Serve immediately, with pickled ranch dip.