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Crispy Pickles with Ranch Dip Recipe

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This recipe for Crispy Pickles with Ranch Dip, by , is from The Brouillard Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pamela Brouillard

Category:
Category:

Ingredients:  
Ingredients:  
2 Large egg whites
1 cup cornmeal
10 half-sour pickles
1/4 cup no-fat or lowfat sour cream
1 tbsp. buttermilk (or regular milk)
1 tbsp. finely chopped olives
1 tbsp. finely chopped dill

Directions:
Directions:
Heat oven to 425'F. Line a rimmed baking sheet with foil.
Beat the egg whites in a shallow bowl and place the cornmeal in a separate shallow bowl.
Cut each pickle into 4 spears and pat dry with paper towels. Dip the spears in egg whites (letting any excess drip off), then coat in the cornmeal, transfer to the prepared baking sheet. Roast, turning once until beginning to turn golden brown around the edges, 18 to 22 minutes.
While the pickles are baking, in a medium bowl, whisk together the sour cream, buttermilk, chives and dill.
Serve with the pickles.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Active 20 min - Total 40 min

 

 

 

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