Crispy Pickle Cheese Bites
A quick and addictive appetizer featuring crispy dill pickles wrapped in a cheesy coating and baked until golden and crunchy.
Ingredients
Main Ingredients
- 1 cup Pickle slices (dill or bread-and-butter, about 1/4-inch thick)
- 1 cup Shredded cheddar cheese (freshly shredded for better melt)
- 4 oz Cream cheese (softened)
- 1 cup Bread crumbs (panko for extra crunch or regular)
- 1 large Egg (beaten)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil or spray it.
- In a medium bowl, stir together the shredded cheddar and softened cream cheese until well combined and spreadable.
- Beat the egg in a shallow dish.
- Working one pickle slice at a time, dip it into the egg to coat both sides.
- Press the egg-coated pickle into the cheese mixture so it’s covered in a thick layer of cheese. Let excess cheese hang off slightly.
- Transfer the cheese-covered pickle to a plate of breadcrumbs and roll or pat to coat completely. Place on the prepared baking sheet with space between pieces.
Baking
- Bake for 15–20 minutes, or until the breadcrumbs are golden and the cheese is bubbly around the edges. Rotate the pan halfway for even browning.
- Let cool for a couple of minutes, then serve warm.
Notes
For a spicier bite, use pepper jack instead of cheddar. For a gluten-free version, swap in GF breadcrumbs. Store cooled bites in an airtight container for up to 3 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes. Unbaked bites can be frozen for up to 2 months.