Some time ago I found a recipe for stuffed pickles online and
kept it in the back of my mind. Part of me thought they would be really good,
the other part of me thought they might be downright appalling. This week, armed
with a huge jar of pickles (That, in my attempt to open, I flung across the
room, watched it carom off one of the cabinets, hit the floor, and roll right
back, landing at my feet, unbroken. Whew!) I decided to give it a try. They
were really good! I like pickles, but I’m not an over-the-top lover of pickles,
and I really enjoyed these. If you have friends who are pickle fanatics, they
will be forever in your debt. The filling can be made ahead, as well as the
slicing and hollowing out of the pickles. Store them covered, in the
refrigerator, cut side down on a paper towel until ready to stuff.
Stuffed Pickles
4 large whole
dill pickles
4 oz. cream cheese, softened
½ c. grated sharp cheddar cheese
½ t. dry
ranch dressing mix
2 thick slices bacon, cooked and crumbled
Freshly ground black pepper
Slice pickles in half lengthwise and, using a grapefruit
spoon or something similar, hollow out the
insides.
Place cream cheese, cheddar cheese, ranch dressing mix, bacon, and lots of
pepper into a medium mixing bowl. With a hand mixer, beat until creamy.
Generously stuff each hollowed out pickle and place into the basket of an air
fryer. Air fry for eight minutes at 400°F. Serve warm with ranch dressing on
the side, or drizzle a bit over the tops.
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I have quite a few pickle lovers in my life and these look fun!
ReplyDeleteI have to say that they do look good- when I read the title my first impression was weird. Sounds like a good holiday appetizer. Glad you are ok after kitchen slip.
ReplyDeleteI will try these this week. I like, not love dill pickles too.
ReplyDeletecan I use ranch style dressing instead of the mix
ReplyDeleteYou can use anything you’d like. Blue cheese, green goddess, and Mayfair all work equally well.
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