Oven Fried Pickles with Skinny Herb Buttermilk Ranch Dip

  • Yield 8 servings

Score a touchdown at your Super Bowl gathering with these low-cal "fried" pickles.



2 16-ounce (48 slices) sliced oval dill hamburger pickles
1/2 cup Panko crumbs
1/4 cup cornmeal
1/4 cup flour
1/4 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/4 cup dried parsley
1/8 teaspoon kosher salt
1 large egg
1 large egg white
Olive oil spray (about 1 tsp)
For Ranch Dip:
1/4 cup fat-free sour cream
1/4 cup fat-free Greek yogurt
1 tablespoon light mayo
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 tablespoon chopped fresh chives
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 teaspoon white balsamic vinegar
1/3 cup 1% low-fat buttermilk


  1. Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
  2. Place pickles to drain on paper towels.
  3. Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
  4. Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
  5. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
  6. Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.

Recipe courtesy of Skinny Taste.



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