Baked Pickles with Buttermilk Dip

Steps

• 1

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed 15 minutes.

  450 ˚F / 232 ˚C

• 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 Jar (16 oz) 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 Eggs

  • 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 kosher salt

  • 1/4 Teaspoon Black pepper

  • 1 Teaspoon garlic powder

• 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.

  450 ˚F / 232 ˚C

• 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 kosher salt

  • 1/4 Teaspoon garlic powder

  • 1/4 Teaspoon garlic salt

  • 1/4 Teaspoon onion powder

  • 1/4 Teaspoon Black pepper