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Fried Pickle Dip
Ingredients
  • 8 ounces (227g) sour cream
  • ½ cup mayonnaise (4 ounces; 110g)
  • One 1- ounce envelope ranch dressing mix
  • ¾ cup drained and chopped dill pickles (3 ½ ounces; 102g), plus ½ cup (120ml) dill pickle juice, divided
  • 2 tablespoons (4g) finely chopped fresh dill
  • 2 tablespoons unsalted butter (1 ounce; 28g)
  • ⅔ cup panko (1 ¾ ounce; 50g)
  • ⅛ teaspoon Diamond Crystal kosher salt; for table salt, use a pinch
  • Wavy dill pickle potato chips, for serving
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