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Garlic Lover’s Pickle Bites with Ranch Dipping Sauce
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Garlic Lover’s Pickle & Cheese Bites with Homemade Ranch Dipping Sauce
I found this recipe thanks to my friend Cathy sharing it from this fun Facebook group called Team Pickle. We added our own seasonings to flavor it up. Faster and a little healthier than fried pickles.
Super tasty and fabulous party food. If you’re trying to figure out how much to make, they’re yummy and rich, so I’d assume most people would have 3-4 pieces.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 12 pieces 1x
- Category: appetizers
- Method: baking
- Cuisine: American
Ingredients
Scale
For the Pickles:
- 12 dill pickles sliced as wide 1/4 inch thick circles or 1/4 inch thick x 1 inch long rectangles (the pickle should take up a good amount of the muffin pan). Blot them with a towel to remove excess moisture. I didn’t have thick round pickles, so I used mini Claussen dill pickles, sliced lengthwise, then in half.
- Shredded cheese. We used a cheddar and Monterey Jack blend. It was good but heavy. Next time I’ll use mozzarella or a lighter/less salty cheese.
- At least 3 Tablespoons of Buffy’s Slayer Helper Garlic Seasoning
For Ranch Dipping Sauce:
- 2 Tablespoons Pinch Valley Ranch Organic Seasoning
- 1/3 cup mayo or plain Greek yogurt
- 1/4 cup milk (maybe a little more or less depending on the consistency you want)
Instructions
- Preheat oven to 400F
- In an ungreased, non-stick muffin/cupcake pan, lightly sprinkle cheese on bottom, just so it covers the base. Add a pickle slice on top, sprinkle it heavily with Buffy’s Slayer Helper Garlic Lover’s Spice, then top off with a little more cheese so the pickle is lightly covered.
- Bake for 7-10 minutes.
- While they’re baking, make your ranch sauce. Put mayo in a medium bowl and mix in Pinch Valley Ranch Seasoning. Slowly mix in small portions of the milk until you get the consistency you desire. Put in fridge to chill.
- After 7-10 mins, when cheese is just a little burnt on edges (avoid heavily burning the bottoms), scoop them out, quickly blot with towel and place on cooling rack for a 2-3 minutes so the bottoms firm up. Serve hot with the ranch dipping sauce.
Notes
- I tried making a vegan cheese version with two different vegan shredded cheeses. They didn’t burn enough to make it work, sorry to say (the result was a floppy circle of wet cheese that the pickle fell out of when I grabbed it after it cooled).
- Our friend Cathy had a great idea about adding a slice jalapeño in there ~ we’re doing that next time for at least half of them.
- Our buddy Rob suggested a jalapeño cheese and we’re really digging that idea too.
- I’m thinking mini cupcake sheets would work really well for this, and would make them more bite-size.
