“Make it Mini” with Le Creuset: Viral Fried Pickle Dip
Ingredients
The dip:
- 8 Oz Whipped cream cheese
- 1/2 Cup Sour cream
- 1 Packet of ranch seasoning
- 1/4 Cup Gruyere cheese + more for topping
- 1/4 Cup Mozzarella cheese + more for topping
- 2 Tbsp Dill pickle juice
- 1 1/2 Cup Chopped dill pickles
- 1/2 Cup Frizzled shallots (see below)
- Sea salt
- Pepper
- Fresh dill
- 1 Tbsp Butter
- 1 Tbsp Panko bread crumbs
The Dill Salt:
- 1/2 Cup Fresh dill
- 1/4 Cup Salt
The Frizzled Shallots:
- 3 Large shallots
- Vegetable or other neutral oil
Instructions
- For the dill salt: Preheat oven to 250. Add salt and dill to a food processor and pulse until it is thoroughly combined. Pour the mixture onto a parchment paper lined baking sheet and let the dill salt dry out. You'll know it has lost all the moisture when it clumps together. Let come to room temperature. You might need to break up some of the clumps before using it for seasoning.
- For the frizzled shallots: Cover the bottom of a skillet with your neutral oil and turn heat to medium. Thinly slice shallots. Once oil is hot, add sliced shallots. Stirring occasionally, let the shallots bubble until they start to brown. Once browned, transfer to a paper towel lined plate. They will cool and crisp up.
- For the dip: Coat the sides of the cocotte in butter and sprinkle breadcrumbs, making sure it gets on the sides. Preheat oven to 375. In a bowl, combine sour cream and ranch seasoning. Mix until thoroughly combined. Add in cream cheese, gruyere and mozzarella cheeses, chopped pickles and juice, dill, frizzled shallots, sea salt and pepper.
- Scoop into the mini and top with more chopped pickles. Shallots and a little dill salt. Bake for 20-25 min, and bump up to broil at the end until it gets all browned and bubbly. Serve with chips and that's it! Enjoy!
Video
Notes
The chips:
The recipe for the crispy chips is courtesy of Kenji López-Alt
The recipe for the crispy chips is courtesy of Kenji López-Alt