Dips that Dazzle

Butter chicken, spanakopita, and fried pickles are the inspiration for these decadent, shareable game day dips.

- photography by VICTOR PROTASIO

Fried Pickle Dip

TOTAL 20 MIN; SERVES 8

Chopped dill pickles, pickle brine, sour cream, and ranch dressing mix come together in this dip made for pickle lovers. To echo the crispy coating of classic fried pickles, toasted panko gets folded into the dip and showered over top, adding a buttery crunch to every bite.

1 Tbsp. salted butter

¾ cup panko

1 (16-oz.) container sour cream

1½ cups chopped dill pickles plus 2 Tbsp. pickle brine

1 (1-oz.) envelope ranch dressing mix

¼ tsp. black pepper, plus more for garnish

Dill pickle chips and dill fronds, for garnish

Kettle-cooked potato chips and crudités, for serving

1. Melt butter in a medium skillet over medium. Add panko, and cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Remove from heat, and stir occasionally until cooled and golden brown, about 5 minutes.

2. Combine sour cream, chopped pickles and brine, ranch dressing mix, pepper, and ½ cup toasted panko in a medium bowl; stir until well combined. Sprinkle with remaining ¼ cup toasted panko. Garnish with pickle chips, dill fronds, and additional pepper. Serve with potato chips and crudités. —MELISSA GRAY-STREETT

MAKE AHEAD Pickle dip base, without the panko, can be stored in an airtight container in the refrigerator for up to 2 days. Stir in panko and garnish just before serving.

Butter Chicken Dip

ACTIVE 40 MIN; TOTAL 55 MIN; SERVES 6