Hot Fried Pickle Dip

THIS ONE IS AWESOME! For real though - the dip, the pairing, it’s just on point! Continuing on with my comfort dips & wine series, I turned fried pickles into a dip and it was incredible. It’s creamy and tangy and SO cheesy, with a combination of mozzarella, old cheddar AND, the star of the show Pecorino Romano. This cheese paired with pickles is a whole a new level of delicious with its matching saltiness and acidity, but I took it a step further and paired it with Pecorino wine - a crisp and aromatic white wine that you’ll love if you normally enjoy a Sauvignon Blanc. This has to be the best wine and cheese pairing out there because they’re both called PECORINO, and in the world of food and wine, like always pairs with like!

My Recommedations:

• Riseis Pecorino (YYC link) Riseis Pecorino | Highlander Wine & Spirits

• Umani Ronhi Pecorino (US link) Umani Ronchi Terre di Chieti Vellodoro Pecorino 2022

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Hot Fried Pickle Dip

Author: Stephanie Cameron

Ingredients

For the dip

• 1 cup 14% sour cream
• 1/2 cup cream cheese, softened
• 1/3 cup mayonnaise
• 1 cup dill pickles, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2-4 tbsp pickle brine
• 1 tbsp worchestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 cup mozzarella, finely shredded
• 1 cup old cheddar, finely shredded
• 1/2 cup Pecorino Romano, finely shredded

For the toppings

• 1/4 cup Pecorino Romano cheese, finely grated
• 3 tbsp salted butter
• 1/2 cup Panko breadcrumbs
• 1/4 tsp Sea salt
• 3-4 tbsp ranch dressing (to drizzle)
• 10-15 round pickle slices
• Serve with Ruffles Original chips

Instructions

1. Preheat oven to 425 degrees
2. In a medium mixing bowl, combine all ingredients for the dip. Mix well, and adjust with pickle brine until you get to your desired consistency.
3. Pour dip into a small greased baking dish or seasoned cast-iron pan.
4. Top with more Pecorino Romano and bake for 10 minutes (or until dip is hot and bubbly).
5. Meanwhile, create panko topping. Melt butter in a small to medium skillet or saucepan over medium heat and then add panko breadcrumbs. Stir to coat breadcrumbs in melted butter. Season with sea salt and continue to stir until bread crumbs start to toast (turn golden brown). Remove from heat (and from hot pan) and set aside until needed.
6. Remove hot dip from the oven and top with panko topping, drizzle with ranch dressing, and finish off with sliced pickles.
7. Serve with Ruffles original chips and Pecorino wine!

Recommended Products

Riseis Pecorino (Calgary link)

Umani Ronchi Pecorino (US Link)

8 inch Round Cast Iron Skillet

Panko Bread Crumbs

Luxbe - Crystal Red or White Wine Glasses 17-Ounce, Set of 4

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