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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 -16 oz jars sliced oval dill hamburger pickles I used Vlasic, 48 slices
- 1/2 cup Panko crumbs
- 1/4 cup cornmeal
- 1/4 cup flour
- 1/4 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/4 cup dried parsley
- 1/8 tsp kosher salt
- 1 large egg
- 1 large egg white
- Olive oil spray about 1 tsp
For the Ranch Dip
- 1/4 cup fat free sour cream
- 1/4 cup fat free Greek Yogurt
- 1 tbsp light mayo
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tbsp chopped fresh chives
- 1/4 tsp salt
- Freshly ground black pepper to taste
- 1 tsp white balsamic vinegar
- 1/3 cup 1% low fat buttermilk
Ingredients
For the Ranch Dip
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Instructions
- Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
- Place pickles to drain on paper towels.
- Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
- Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
- Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
- Heat oven to 450°F along with 2 baking sheets.
- When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.
- Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes.
- Remove pickles from cooking sheet and serve hot with dip.
