Cheddar Dill Pickle Chips

Ingredients

• 8 oz Cheddar Cheese (freshly shredded, sharp cheddar; do not use pre‑shredded)
• 12 pieces Dill Pickles (cut lengthwise, pat dry with paper towels)
• 1/4 cup Mayonnaise (full‑fat)
• 1/4 cup Sour Cream (plain)
• 2 tablespoons Buttermilk (can substitute 2 tbsp milk + 1 tsp lemon juice)
• 1 teaspoon Dried Dill (optional, adds extra dill flavor)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the bites.

   Time: PT5M

   Temperature: 400°F

2. Shred Cheese

   Using a fine grater, shred the cheddar cheese directly into a large mixing bowl.

   Time: PT5M

3. Dry Pickles

   Pat the dill pickle pieces dry with paper towels to remove excess moisture.

   Time: PT2M

4. Layer Cheese Base

   Spoon about 1 tablespoon of shredded cheese into the bottom of each muffin cup, spreading evenly.

   Time: PT3M

5. Add Pickle Center

   Place one dried pickle piece in the center of each cup on top of the cheese base.

   Time: PT2M

6. Top with More Cheese

   Add another tablespoon of shredded cheese over each pickle, covering it completely.

   Time: PT3M

7. Bake Bites

   Place the muffin tin on a baking sheet and bake for 12 minutes, until the cheese is fully melted and lightly golden.

   Time: PT12M

   Temperature: 400°F

8. Prepare Ranch Dressing

   While the bites bake, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper in a mixing bowl. Whisk until smooth.

   Time: PT5M

9. Cool Slightly

   Remove the muffin tin from the oven and let the cheese bites cool in the tin for 2 minutes before removing.

   Time: PT2M

10. Serve

    Use a small spoon or knife to pop the bites out of the cups and serve warm with the homemade ranch dressing.

    Time: PT0M

Nutrition Facts

Calories

80

Protein

5g

Carbohydrates

2g

Fat

6g

Fiber

0g