Cheesy Fried Pickles


Crispy Fried Pickles with Creamy Cheese centers, served with a delicious dill ranch dip!

1 pkt dry ranch dip mix
1 cup sour cream
2/3 cup mayonnaise
1 tbsp chopped fresh dill
1 tbsp Dijon mustard
1/3 cup milk
1 16 oz (60 ct) pkg wonton wrappers
1 16 oz jar Hamburger dill pickle chips(slices)
1 pkg (10 ct) sandwich sliced Havarti cheese
Vegetable Oil for frying
In a medium bowl, combine first 6 ingredients. Set aside for at least 5 min to flavor.(can be made up to 2 days ahead) Unwrap wonton wrappers, cover with a damp paper towel to prevent edges from drying out. Cut each slice of cheese into 6 pieces. Drain Pickle slices. On a piece of waxed paper, place one wonton wrapper. Using a pastry brush, brush edges of wrapper with a little water. Place a small ( ½ tsp) dollop of ranch sauce in center of wrapper. Top with a piece of cheese and a pickle slice. Fold the four corners of the wrapper into the center, pinching edges to seal. Use a little extra water if necessary to seal seams. Repeat with remaining ingredients. Use a moist paper towel to cover the completed packets to keep from drying out. Fry in batches in hot oil, just until golden brown, 1-3 min per side. Drain on paper towels. Serve with extra sauce for dipping.


10% DV

2% DV

5% DV

6% DV

2% DV

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