Vlasic Pickle Dip with Fried Vlasic Pickled Chickpeas
Recipe by Chad Rosenthal
1 can chickpeas, rinsed and drained
1 jar Vlasic Kosher Dill Pickles
1 cup cream cheese, softened
1/2 cup full-fat sour cream
1 cup finely chopped Vlasic dill pickles, plus more for garnish
1 teaspoon finely minced garlic
1 tablespoon fresh dill chopped, plus more for garnish
2 tablespoons Vlasic Kosher Dill pickle juice
1 teaspoon lemon juice
1/2 teaspoon lemon zest, plus more for garnish
Salt and pepper
¼ cup cornstarch
¼ cup extra-virgin olive oil
½ teaspoon dried dill
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
Place the chickpeas in a bowl and cover with pickle juice. Refrigerate overnight or at least 8 hours.
Mix together the cream cheese, sour cream, pickles, garlic, dill, lemon juice, and lemon zest. Season, to taste, with salt and pepper. Can be made up to 2 days in advance.
Drain the chickpeas and pat to dry. Heat the olive oil in a large sauté pan. Toss the chickpeas in cornstarch and shake off any excess. Add to the olive oil and pan-fry until golden brown and crispy. Combine the dried dill, onion powder, garlic powder and salt. Remove the chickpeas with a slotted spoon and sprinkle with the spice mixture.
Cool slightly and sprinkle the chickpeas on top of the dip with chopped pickles, lemon zest and fresh dill fronds.
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