Creamy Habanero Pickle Dip with Spicy California Paneer Chips

For the Pickle Dip:

1. Add the kefir, cream cheese, ranch dressing, pickle juice, hot sauce, dill, garlic, salt, and pepper to a food processor. Process on high until smooth.

2. Add dill pickles and pulse until evenly distributed. (Do not over process, as you want to keep the diced pickles intact.)

3. Transfer to a mixing bowl, cover, and refrigerate.

For the Paneer Chips:

1. Heat a fryer to 350°F.

2. Place chips in a food processor and blend into a coarse crumble. Transfer to a plate in an even layer.

3. Whisk together the water and flour in a bowl until fully emulsified.

4. Dip sliced paneer in the batter to fully coat.

5. Transfer to the chip crumble and cover well. Lightly push paneer into crumble to ensure even and full coverage.

6. Fry coated paneer chips until golden brown, flipping chips halfway through to ensure even coverage (roughly 30 to 45 seconds each side).

7. Transfer fried paneer chips to a towel-lined baking sheet and hold hot.

For each serving:

1. Place 3 oz of prepared Pickle Dip into a ramekin on a serving plate.

2. Place 2 habanero slices in center of dip and place 1 dill frill on top of peppers.

3. Place 6 to 8 hot Paneer Chips in corner of plate.

4. Enjoy!

Yield: Ten 3-oz portions of dip

Chef Notes: Dip will lightly solidify when refrigerated but will eat like tzatziki consistency. Pickle chips will vary on fry time.

Recipe courtesy Chef Brad Bergaus, Taco John’s, for the California Milk Advisory Board