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Baked Pickles with Buttermilk Dip

Traeger Kitchen


Baked Pickles with Buttermilk Dip

Prep Time

20 Minutes

Cook Time

10 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Alder

These pickles are the ultimate game day appetizer. They're breaded in a delicious blend of spices and panko, baked and paired with a creamy buttermilk dip you won't be able to get enough of.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 (16 oz) jar dill pickle spears

  • 2 large egg

  • 1/3 Cup all-purpose flour

  • 1 Teaspoon hot sauce

  • 1/2 Teaspoon chipotle chile powder

  • 1/2 Teaspoon ancho chile powder

  • 1/2 Teaspoon dried oregano

  • 1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon black pepper

  • 1 Cup panko breadcrumbs

  • 1/2 Cup Parmesan cheese, grated

Buttermilk Dip
  • 1/2 Cup mayonnaise

  • 2 Tablespoon buttermilk

  • 1 Teaspoon fresh chopped parsley

  • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon garlic powder

  • 1/4 Teaspoon garlic salt

  • 1/4 Teaspoon onion powder

  • 1/4 Teaspoon black pepper

Steps

  • 1

    When ready to cook, set the temperature to 450°F and preheat, lid closed 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 2

    Place a cooling rack on top of a baking sheet and spray the rack with nonstick cooking spray.
  • 3

    Drain the pickles, spread out on paper towels and pat dry.
    Ingredients
    • 1 (16 oz) jar dill pickle spears

  • 4

    In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.
    Ingredients
    • 2 large egg

    • 1/3 Cup all-purpose flour

    • 1 Teaspoon hot sauce

    • 1/2 Teaspoon chipotle chile powder

    • 1/2 Teaspoon ancho chile powder

    • 1/2 Teaspoon dried oregano

    • 1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/4 Teaspoon black pepper

  • 5

    In a large bowl combine the breadcrumbs and Parmesan.
    Ingredients
    • 1 Cup panko breadcrumbs

    • 1/2 Cup Parmesan cheese, grated

  • 6

    Toss the pickles in the egg mixture, remove, letting the excess drip off, and transfer to the breadcrumb mixture. Toss to coat.
  • 7

    Transfer the pickles to the prepared cooling rack and arrange in a single layer.
  • 8

    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
    Grill Icon
    Grill450 ˚F
  • 9

    Make the buttermilk dip by combining all of the dip ingredients in a blender and blending until smooth. Season to taste with salt and pepper. Enjoy!
    Ingredients
    • 1/2 Cup mayonnaise

    • 2 Tablespoon buttermilk

    • 1 Teaspoon fresh chopped parsley

    • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/4 Teaspoon garlic powder

    • 1/4 Teaspoon garlic salt

    • 1/4 Teaspoon onion powder

    • 1/4 Teaspoon black pepper

Cooking Notes

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