Description
I am taking a popular appetizer one step further by stuffing it. And it’s not deep-fried! Yay!
Ingredients
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Whole Baby Dill Pickles
- 4 ounces, weight Herb And Garlic Cream Cheese
- 1 cup All-purpose Flour
- 1 Egg
- 1 cup Buttermilk
- 1 cup Bread Crumbs
- ½ teaspoons Dried Dill Weed
- ⅔ cups Panko Crumbs
- ½ cups Grated Romano Cheese
- ½ teaspoons Salt
- 1 pinch Ground Pepper
Preparation
Preheat oven to 375 F.
Cut pickles in half, then cut them in half again lengthwise. With a spoon, scoop out the seeds so that you have a nice hollow space down the length of the pickle. Dry the pickles with a paper towel and fill the hollow with cream cheese (you can use herb and garlic or dill flavored). Put both sides of the pickle together to form a little dill pickle cream cheese sandwich. Set aside.
Place the flour in a bowl. Set aside.
Mix the egg and buttermilk together in another bowl. Set aside.
Mix together the breadcrumbs, dill, panko crumbs, Romano cheese, salt and pepper in another bowl. Set aside.
Dip the pickles in the flour, then in the egg mixture and finally coat them in the bread crumb mixture. Place them on a greased baking pan. Bake for 20 to 30 minutes until brown and crispy.
Serve with your cucumber dill dip!
