Ingredients

Dip

• ½ cup sour cream
• ½ cup Purity Dairy buttermilk
• ¼ cup chopped fresh parsley leaves
• ¼ cup chopped fresh chives
• ¼ cup chopped fresh dill
• Salt and pepper

Pickles

• 1 quart (4 cups) vegetable oil
• 1 (16-ounce) jar sliced dill pickles (hamburger dill chips or ovals), drained
• ½ cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup Purity Dairy buttermilk
• 2 tablespoons hot sauce

How to

1. To make dip, in medium bowl whisk together sour cream and buttermilk; stir in parsley, chives and dill. Stir in salt and pepper to taste. Cover; refrigerate until served.
2. To make pickles, pour oil into heavy bottomed 12-inch skillet; cook over medium high heat until oil is 350°F. Line 2 (15x10x1-inch) baking pans with paper towels; set 1 aside. Place pickles on 1 paper towel lined pan to remove any moisture. Blot with paper towels to dry completely; set aside.
3. In large bowl whisk together flour, garlic powder, salt and pepper. Add buttermilk and hot sauce; whisk until combined and smooth. Coat about ¼ pickles in buttermilk mixture. Using slotted metal spoon, carefully place coated pickles into hot oil. Fry until golden brown, about 3 minutes. Remove from oil; place on second paper towel lined pan to drain. Repeat until all pickles are cooked. Serve immediately with dip.

Recipe and image provided by Half & Half magazine.