At a glance
Blot the chopped pickles dry, then fold them into softened cream cheese and Greek yogurt with dill, scallions and a little pickle brine. Toast panko in a skillet until golden. Let the crumbs cool, then sprinkle them over each serving just before dipping.
Dill With It Fried Pickle Dip
Prep 15 min · Cook 5 min · Total 20 min · Yield 8 servings
Ingredients & directions
Creamy fried pickle dip with mustard panko
Ingredients
Dill pickle dip
Crunchy topping and serving
Soften the cream cheese until a spoon presses into it easily. Set out a cutting board, knife, paper towels, small skillet, plate, medium bowl, whisk, rubber spatula and eight small serving cups.
Directions
-
Chop and blot the pickles
Reserve the pickle brine. Finely chop the pickles, then spread them over a clean paper towel and press gently with a second towel. Repeat with a dry towel if liquid still beads on the cut surfaces.
-
Toast the panko
Melt the butter in the skillet over medium-low heat. Stir in the panko and cook for 3 to 5 minutes, stirring often, until the crumbs are evenly golden and smell toasted. Take the pan off the heat, stir in the ground mustard and spread the crumbs on a plate to cool.
-
Stir together the dip
Whisk the softened cream cheese until smooth, then whisk in the yogurt a few spoonfuls at a time. Fold in the pickles, dill, scallions, garlic powder and pepper. Stir in 1 teaspoon of brine, taste and add the second teaspoon if you want more tang. The dip should hold a soft mound on a chip.
-
Portion and top with crumbs
Divide the dip evenly among eight cups. For an adult who requests an infused serving, measure their labeled oil in the unit on the label and stir it into that cup using a separate spoon. Label the infused cup immediately and keep it apart from the plain cups. Sprinkle the cooled panko over each cup just before serving with chips or crackers.
Storage Refrigerate dip in a covered container at 40°F (4°C) or colder within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days. Keep cooled crumbs airtight at room temperature and add them just before serving. Refrigerate any infused dip separately in a labeled, locked, child-resistant container away from children and pets.
Serving with THC Use only a labeled oral product for consenting adults of legal age where permitted. Health Canada suggests choosing 2.5 mg THC or less if you are new to edibles. Effects can take up to 4 hours to fully develop. Avoid taking more during that time. Do not drive or operate machinery after using cannabis. Label infused food, keep it apart from plain food, and lock it away from children and pets.
Kitchen notes
Keep the dip thick and the crumbs crisp
Smooth out the cream cheese
Press any lumps against the bowl with a spatula before adding more yogurt. A fully softened block blends more easily.
Keep extra brine on the side
Pickles and yogurts vary in moisture. Blot the pickles well and taste after the first teaspoon of brine. If the dip needs to firm up, cover and chill it for 20 minutes.
Make the dip ahead
Mix and refrigerate the dip up to one day ahead. Store the cooled crumbs separately so they stay crunchy.
Make it without cannabis
Leave all eight cups plain and finish each one with toasted panko.
Use the product label
Estimate THC in a portion
Enter the amount of labeled edible oil measured into one serving cup. The estimate applies to that cup. Start with plain dip in every cup and label any serving you finish separately. Use the same unit for the label amount and the amount used.
The estimate is for what you add to one serving. Product variation and any finish left on the spoon can change the amount consumed.
THC in one portion = label THC (mg) × amount used ÷ label amount.
If the label lists 10 mg THC per 5 mL and you measure 0.5 mL into one cup, that cup has an estimated 1 mg THC added (10 × 0.5 ÷ 5). The other seven cups stay plain.
Serve it plain if you cannot verify the label or measure the amount in the label’s units.