Dame Gayle Skelton’s Fried Pickle Dip

Dame Gayle Skelton’s career is a testament to reinvention, excellence, and a gift for taking care of people—whether in a delivery room, a kitchen, or a boardroom. She began her professional life as a Labor and Delivery Nurse, spending a decade helping welcome new lives into the world.

Her lifelong love of cooking soon sparked a new adventure. Encouraged by friends who couldn’t get enough of her food, she launched A Catered Affaire with her best friend after catering their hairdresser’s wedding—an event attended by Ebby Halliday, who became an early supporter. The company quickly grew into one of Dallas’s premier catering businesses. After building it to the top of the market, she sold the company and embarked on a new chapter.

Relocating to Atlanta, Dame Gayle entered the luxury hotel world, leading catering sales for both The Ritz-Carlton and Four Seasons. After eight successful years with Four Seasons, she was selected as Director of Catering for the grand opening of The Mansion on Peachtree. When the property later rebranded, she was once again recruited—this time by Invesco—to serve as Senior Meeting Planner, a role she held until her retirement.

Across her diverse and celebrated career, Dame Gayle has blended hospitality, service, creativity, and care with signature wit. As she often joked to brides, “I can cater your wedding and deliver your first child.”

Gayle is sharing this recipe she loves from SeriousEats.com. 

Fried Pickle Dip

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Servings: 8

Ingredients Method

Ingredients

  

• 8 ounces sour cream
• 1/2 cup mayonnaise
• One 1-ounce envelope ranch dressing mix
• 3/4 cup drained and chopped dill pickles plus 1/2 cup dill pickle juice, divided
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons unsalted butter
• 2/3 cup panko
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
• Potato chips for serving

Method

 

1. In a medium bowl, whisk sour cream, mayonnaise, ranch dressing mix, 1/2 cup chopped pickles, 1/4 cup pickle juice, and dill to combine. Cover and chill the dip until slightly thickened, about 30 minutes. Meanwhile, in a medium skillet, heat butter and 2 tablespoons pickle juice over medium heat until simmering, about 1 minute. Add panko; cook, stirring constantly, until lightly toasted, about 2 minutes. Add remaining 2 tablespoons pickle juice and salt; cook, stirring constantly, until deep golden and crispy, 2 to 4 minutes. Remove from heat and let cool in the skillet, about 5 minutes.
2. Meanwhile, in a medium skillet, heat butter and 2 tablespoons pickle juice over medium heat until simmering, about 1 minute. Add panko; cook, stirring constantly, until lightly toasted, about 2 minutes. Add remaining 2 tablespoons pickle juice and salt; cook, stirring constantly, until deep golden and crispy, 2 to 4 minutes. Remove from heat and let cool in the skillet, about 5 minutes.
3. Stir 2 tablespoons of the pickled-panko mixture into the sour cream mixture; mix until combined. Transfer to a serving bowl and garnish with about 1/3 cup pickled panko or more to taste. (Reserve any remaining panko to refresh the dip or as a topper for salads and pasta.) Top with the remaining 1/4 cup chopped pickles. Garnish with dill. Serve with potato chips.