Spicy Dill Pickle Soup, Pickle Chicken with Garlic Fries and Spicy Pickle Dip & Baked “Fried” Pickles with Peanut Butter Frosting Dip

Pickle Soup, Chicken and Dessert

This was such a fun meal.  One of my guests absolutely loved Pickles and Peanut Butter.  So I took to creating a Pickle experience from start to finish.  The soup was on the spicy side so would definitely pair with a light white or a bubbly.  The main course was perfect with a creamy Chardonnay as the Chicken after being brined for 24 hours in pickle juice was the tenderest chicken I have ever tasted.  The desert was another flavour explosion and a sweet dessert wine or Cab Franc Ice wine would be perfect.

Spicy Dill Pickle Soup

  • 8 tablespoons butter
  • 1 cup flour
  • 5 1/2 cups chicken broth
  • 1/2 cup pickle juice
  • 1cup baby dill pickles, diced
  • 1cup russet potatoes, peeled and diced
  • 2   cups carrots, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 dash cayenne pepper
  • 1 cup Yoplait® Greek 100 plain yogurt (or sour cream)
  • Pita chips for serving
  • Grated cheddar cheese for garnish, if desired

Melt butter in stock pot and whisk in flour. Whisk in half the chicken broth. To the pot, add the remaining chicken broth and the butter, flour and broth mixture and whisk until combined. Add the pickle juice, pickles, potatoes, carrots, salt, pepper and cayenne.

Bring to boil and then simmer until veggies are cooked.  Cool and then puree in a blender.  Stir in the yogurt (or sour cream) and cook another 5 minutes. Serve warm with pita chips and garnish with grated cheddar cheese or chopped pickles if desired.


 Pickle Chicken with Garlic Fries and Spicy Pickle Dip

  • 4 boneless skinless chicken breasts
  • 1 jar of garlic dill pickles (I go for the sandwich slices to top each piece of chicken with – see note)
  • 4 medium baking potatoes, scrubbed and sliced relatively thin – like steak fries
  • 2 cloves garlic, finely minced
  • ½ teaspoon kosher salt
  • 3 tablespoons finely chopped garlic dill pickles
  • ¼ cup plain Greek yogurt
  • 1 teaspoon sriracha sauce
  • salt to taste

Up to 24 hours ahead of time (but at least an hour) place the chicken in a shallow dish and pour the pickle juice over it. Cover tightly and refrigerate until you re ready to cook.

Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil. Lightly spray with non-stick cooking spray. Lay the potatoes out in a single layer. Sprinkle them with the salt and garlic. Bake the potatoes for 25 minutes, turning them over on the tray halfway through.

While the potatoes bake, heat your grill. You could also utilize a stovetop grill pan.

To make the Spicy Pickle Dip, mix together the chopped pickles, Greek yogurt, sriracha, and salt.

Grill your chicken. I usually opt for thinner chicken breasts and 4-5 minutes on each side will cook them through (grill temperature should be 350°-400°F). Make sure you either check the chicken with an instant read thermometer for an internal temperature of 165°F OR slice into the thickest part of the meat and check that the juices are clear and there’s no pink.

Serve the chicken with a pickle slice on top (optional) , with a handful of the Garlic Fries and a side of Spicy Pickle Dip!


Baked “Fried” Pickles with Peanut Butter Frosting Dip

For the Pickles

  • 1 jar Farmer’s Garden by Vlasic Kosher Dill Spears
  • 2 eggs
  • hot sauce, to taste
  • salt and fresh ground pepper, to taste
  • ½ cup Italian Style Bread Crumbs
  • cooking spray

For the Peanut Butter Frosting Dip

  • 4-oz. (half of a block) cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup peanut butter
  • 1 teaspoon pure vanilla extract

Preheat broiler to high. Line a baking sheet with foil and set a rack over the baking sheet; spray with cooking spray and set aside.

Drain and dry all pickle-spears with paper towel; set aside. In a mixing bowl, whisk together eggs, hot sauce, salt and pepper. Place the bread crumbs in a shallow dish. Dip each pickle in the egg mixture, then roll the pickle in the bread crumbs. Place all the prepared pickles on the previously prepared rack. Lightly spray all the pickles with cooking spray. Broil for 4 minutes.

Remove from oven; turn over all the pickles, lightly spray with cooking spray and broil for an additional 2 to 3 minutes, or until golden brown. Remove from oven and set aside.

Prepare Peanut Butter Frosting Dip

In your mixer’s bowl, combine cream cheese and powdered sugar; mix until creamy. Add peanut butter and vanilla; continue to beat until smooth and well incorporated. Pour frosting in a dipping bowl and serve.