Vlasic Pickle Dip with Fried Vlasic Pickled Chickpeas

FEATURED IN

VLASIC PICKLE DIP WITH FRIED VLASIC PICKLED CHICKPEAS

Total Time

8 hrs

Serves

Ingredients

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

Preparation

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.