Vlasic Pickle Dip with Fried Vlasic Pickled Chickpeas

Recipe by Chad Rosenthal

Vlasic Pickle Dip with Fried Vlasic Pickled Chickpeas

Total Time

8 hrs





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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