Baked Pickles with Buttermilk Dip
- Prep time20 mins
- Cook time10 mins
- Serves4 – 6
The pickles make for the ultimate game day appetizer. These pickles are breaded a delicious blend of spices and panko, baked and paired with a creamy buttermilk dip you won’t be able to get enough of.
- 2 large EGGS
- 1/3 CUP ALL-PURPOSE FLOUR
- 1 tsp HOT SAUCE
- 1/2 tsp CHIPOTLE CHILE POWDER
- 1/2 tsp ANCHO CHILE POWDER
- 1 tsp GARLIC POWDER
- 1/2 TSP DRIED OREGANO
- 1/4 tsp JACOBSEN SEA SALT
- 1/4 tsp BLACK PEPPER
- 1 CUP PANKO BREADCRUMBS
- 1/2 cup GRATED PARMESAN CHEESE
- 1 (16 OZ) JAR DILL PICKLES, SLICED
- 1/2 cup MAYONNNAISE
- 2 tbsp BUTTERMILK
- 1 tsp FRESH PARSLEY, CHOPPED
- 1/2 tsp JACOBSEN SEA SALT
- 1/4 tsp GARLIC POWDER
- 1/4 tsp GARLIC SALT
- 1/4 tsp ONION POWDER
- 1/4 tsp BLACK PEPPER
When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 450 degrees F and preheat, lid closed 10-15 minutes.
Place a cooling rack on top of a baking sheet and spray the rack with nonstick cooking spray. Drain the pickles, spread out on paper towels and pat dry.
In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.
In a large bowl combine the breadcrumbs and parmesan. Toss the pickles in the egg mixture, remove, letting the excess drip off, and transfer to the breadcrumb mixture. Toss to coat.
Transfer the pickles to the prepared cooling rack and arrange in a single layer. Place the baking sheet directly on the grill grate and cook until the tops of the pickles are crisp and golden brown, about 10 minutes.
Make the buttermilk dip by combining all of the dip ingredients in a blender and blending until its smooth. Season to taste with salt and pepper. Enjoy!
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