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Baked Pickles with Buttermilk Dip

Traeger Kitchen


Baked Pickles with Buttermilk Dip

Prep Time

20

Minutes

Cook Time

10

Minutes

Serves

4 - 6

People

Effort

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What's this?

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

  • 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

  • 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.
  • 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.
  • 4

    In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.
  • 5

    In a large bowl combine the breadcrumbs and Parmesan.
  • 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
  • 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!