Homemade FRIED DILL PICKLE SPEARS W/ RANCH DIP Recipes

Fried DILL PICKLE SPEARS with Homemade RANCH DIP!! A favorite for family, entertaining, or just in the mood to make FRIED DILL PICKLE SPEARS!! You’ll not be disappointed!! Recipe below…

FRIED DILL PICKLE SPEARS with RANCH DIP

1 (16-ounce) jar Dill Pickle Spears, drained, cut each spear in half lengthwise, and pat dry on paper towels.

RANCH DIP

1/4 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh chives, chopped, or 2 teaspoons of dried chives

1 teaspoon white wine vinegar

1/2 teaspoon dried dill weed

2 tablespoons buttermilk

1/2 teaspoons hot sauce

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1. Whisk all ingredients together in a medium-size bowl. Cover and refrigerate up to 5 days.

FRIED DILL PICKLE SPEARS

1-1/2 cups white or yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 cup butter milk

3 teaspoons hot sauce

Vegetable or Canola oil

1. Add cornmeal, flour, salt, garlic powder, and black pepper into a shallow dish. Whisk together until well blended.

2. In another shallow dish; whisk together buttermilk and hot sauce until blended.

3. Working with 3-4 pickle spears, at a time, dip into the buttermilk mixture, and then dredge in cornmeal mixture (pressing gently to fully coat). Place on rimmed baking sheet.

4. In a large Dutch oven or heavy sauce pan, over medium-high heat, pour oil to a depth of 1-inch. Heat oil to 375 degrees F.

5. Add 3-4 coated pickle spears, at a time, into the heated oil. Fry 2 minutes or until golden in color. Transfer to paper towels. Sprinkle with kosher salt, optional.

6. Serve with prepare RANCH DIP!!

~~~ENJOY your FRIED DILL PICKLE SPEARS WITH RANCH DIP~~~

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