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Fried Pickles With Ranch Dipping Sauce

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Betty Crocker
Related tags
snacks low fat nut free labor day lunch
Nutrition per serving    (USDA % daily values)
CAL
485
FAT
39%
CHOL
8%
SOD
83%

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Ingredients for 8 servings

1 cup sour cream

1/2 cup buttermilk

1 clove garlic, finely chopped

1/4 cup chopped fresh Italian (flat-leaf) parsley

2 tablespoons chopped fresh dill weed

1 tablespoon chopped fresh chives

1 tablespoon Worcestershire sauce

1 teaspoon white vinegar

1 teaspoon salt

1/2 teaspoon pepper

1 jar (32 oz) dill pickle slices, drained

1 cup buttermilk

2 tablespoons red pepper sauce

1 cup Gold Medal® all-purpose flour

1 cup yellow cornmeal

2 tablespoons Cajun seasoning

Vegetable oil for deep frying

2 teaspoons salt

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