Monday, August 13, 2018

Fire 'n Ice Pickle Dip

A sour cream, cream cheese and Ranch base dip, filled with spicy Fire 'n Ice pickles. Serve with kettle or ridged potato chips, pretzel chips or veggie sticks, made from celery and carrots.
A sour cream, cream cheese and Ranch based dip, filled with spicy Fire 'n Ice pickles. Serve with kettle or ridged potato chips, pretzel chips or veggie sticks, made from celery and carrots.

Fire 'n Ice Pickle Dip

The sound of football has returned to my house. Doesn't matter that it's only preseason to my husband because by now, he is totally jonesing for a game of any kind. Course, the Saints opener could certainly have been better... but it is what it is, and they won.
And yes, I know... a lot of folks are pretty upset about protesting and kneeling players during the National Anthem, and have essentially boycotted all NFL games. There are two very opposite points of view on this situation and since this is a post about pickle dip, I'd rather not get in the middle of that conversation, except to say this. My husband, a Navy veteran, loves his country, but he loves his football too, most especially he loves his Saints.

If you've been around the blog for very long, y'all probably already know by now how much I love pickles. I mean how many people have one of these in their fridge for no reason except they eat a pickle just about every day?

Giant pickle jar - Deep South Dish on Instagram
What can I say. We do love a bargain round here.

Do you remember pickle pinwheels?

Seems like in the 70s and 80s you saw them at just about every party. Like other pinwheel or roll-up appetizers, they start with a flour tortilla and involve a cream cheese layer, then a layer of deli meat, usually ham, topped with a whole pickle, the whole thing is rolled up, refrigerated to set and then sliced for an appetizer tray. They are quite delicious really!

This dip kinda reminds me of a deconstructed version of those. I've seen this pickle dip around the net for awhile and I thought to myself, "self, you  know you'd love this dip, but wouldn't you really love it with some of those Fire 'n Ice Pickles? Oh yes, indeed!

It's really just a classic sour cream and cream cheese dip made with the addition of pickles, some spicy style of pickles that you've made up yourself or some you've picked up from the store. I used Fat Mama's Fire and Ice Pickles from Fat Mama's Tamales up in Natchez, MS, because I remembered seeing them on the shelf when I had my book signing at Poppy's Gifts in downtown Ocean Spring, MS a while back, so I knew she carried them. If you're ever in town in the Biloxi/Ocean Springs area, you just have to stop by Poppy's. She has an amazing collection of beautiful and unique merchandise, perfect for gift giving. You'll find her shop just over the tracks at 922 Washington Avenue.

Memories! One of my book signings, when Deep South Dish Homestyle Southern Recipes, a book you asked for, finally got published!
By the way, several of you have asked about signed copies of my cookbook, Deep South Dish Homestyle Southern Recipes, so be sure to check in the back where she keeps local cookbooks and hopefully she'll still have some hanging around!  Of course, you can also find my cookbook unsigned on Amazon, where you can also buy some spicy pickles.

Serve with veggies or a sturdy potato chip.

Anyway, if you like the fire of a spicy pickle, do look for a good spicy pickle for this dip - something like Wickles Pickles will work well too - whatever your favorite is. Of course, if you prefer to keep this a bit more on the mild side than the wild side, you can use plain pickles. Serve this dip with veggie strips or a good, sturdy, kettle style chip. I chose Zapp's Salt and Vinegar which were a great match for the pickle dip, and some Cape Cod Waffle Cut Sea Salt chips. Scoops are also good with this dip.

A sour cream, cream cheese and Ranch base dip, filled with spicy Fire 'n Ice pickles. Serve with kettle or ridged potato chips, pretzel chips or veggie sticks, made from celery and carrots.

I made a half recipe in the photos here, only because I'll be the only one eating it. The Cajun isn't real big on pickles or dip. I don't know what's wrong with him! That's okay though, because this dip is delicious and I'm gonna enjoy every single bite.


Let's make some Fire 'n Ice Pickle Dip y'all!


For more of my favorite dips recipes, check out my collection on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Yum

Recipe: Fire 'n Ice Pickle Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min
Inactive time: 2 hours
Total time: 2 hours 10 min
Yield: About 6 servings


Ingredients
  • 2 (8-ounce) packages cream cheese, softened at room temperature
  • 1 cup sour cream
  • 1 (1 ounce) packet of dry ranch dressing mix
  • 1/4 teaspoon of garlic powder
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1 teaspoon hot sauce
  • 2 teaspoons chopped fresh dill
  • 1-1/2 cups chopped homemade Fire 'n Ice or other similar spicy pickle (such as Wickles) or pickle relish
  • 2 tablespoons chopped pickled jalapeno
  • 1/4 cup finely chopped Vidalia or other sweet onion
  • 2-4 tablespoons pickle juice, or as needed for desired consistency
Instructions

Whip cream cheese, add sour cream and blend. Add ranch dressing mix, garlic powder, Cajun seasoning, hot sauce and fresh dill, and mix until well blended. Fold in pickles, jalapenos and onions; add pickle juice 1/2 tablespoon at a time to reach desired consistency. Refrigerate for several hours or overnight. Let sit at room temperature 30 minutes then stir before serving; serve with kettle or ridged potato chips, pretzel chips or veggie sticks (celery, carrots).

Variation: Add in 1 cup of minced baked ham or coarsely chopped cooked shrimp.

Pickle Roll Dip Variation: Reduce chopped pickle or pickle relish to 1/2 cup and add in 1/3 cup chopped deli ham, bacon or chopped dried beef.

Source: http://deepsouthdish.com

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Posted by on August 13, 2018

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