For The Dip

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt (whichever you have on hand)
• 1 tablespoon Catalina dressing (ketchup is fine as a substitute)
• 2 teaspoons prepared horseradish
• 2 tablespoons sweet pepper relish
• 2 tablespoons buttermilk
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon Srirarcha (liquid sriracha or dry Sriracha spice powder)

For the Batter

• 1 1/2 cups flour
• 1 teaspoon dry basil
• 1 teaspoon kosher salt
• 1 teaspoon hot Mexican chili powder
• 2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon hot paprika
• 1 1/2 cups beer (we used Corona but any mild beer will work)

To Prep the Pickles

• 1 16–ounce jar of dill pickle slices (we used Vlasic Ovals for a wider surface), drained and patted dry on paper towels
• 1/2 cup flour to dust pickles in prior to placing in batter
• Vegetable for frying