The Perfect Pickle Board
Ingredients
| 2 | cups cheese cubes |
| 1 | (8-ounce) package COLUMBUS® Genoa Salame, thickly sliced |
| 1 | cup mini pickles |
| 1½ | cups diced red, yellow, or orange bell peppers |
| ½ | cup olive oil |
| ¼ | cup chopped fresh dill |
| 3 | tablespoons white wine vinegar |
| 1 | clove garlic, minced |
| ½ | teaspoon black pepper |
| ¼ | teaspoon red pepper flakes |
Directions
In a large jar or container, layer the cheese, salame slices, pickles, and bell peppers.
In small bowl, whisk together olive oil, dill, vinegar, garlic, black pepper, and red pepper flakes. Pour over ingredients in the jar.
Seal jar. Refrigerate for at least 2 hours.
Store in an airtight container in refrigerator for up to 3 days.
Ingredients
| 4 | cups oven toasted corn cereal |
| 4 | cups oven toasted rice cereal |
| 2 | cups bite-size pretzel twists |
| 2 | cups regular-size garlic bagel chips, broken into 1-inch pieces |
| 1 | (5-ounce) package PLANTERS® Dill Pickle Cashews |
| ⅓ | cup oil |
| 1 | tablespoon dried dill weed |
| 1 | teaspoon garlic powder |
| 1 | tablespoon dill pickle juice |
| 1 | (1-ounce) package dry ranch dressing mix |
Directions
In large microwavable bowl, mix cereals, pretzels, bagel chips and cashews.
In small bowl, mix oil, dill weed, garlic powder and pickle juice.
Gradually pour oil mixture over cereal mixture until evenly coated. Sprinkle with ranch dressing mix, stirring to coat completely.
Microwave uncovered on High 4 to 5 minutes, stirring every minute with rubber spatula and scraping side and bottom of bowl.
Spread mixture on waxed paper or foil to cool. Store in airtight container.
Ingredients
| 12 | pickle spears, patted dry |
| 12 | slices HORMEL® BLACK LABEL® Original Bacon |
| Barbeque seasoning | |
| Ranch dressing for dipping, if desired |
Directions
Wrap each pickle spear with 1 slice bacon overlapping slightly. Sprinkle all sides with barbecue seasoning
Place in air fryer. Cook 14 to 16 minutes at 400°F, or until bacon is crisped. Serve with ranch dressing for dipping if desired.
Ingredients
| Cheese Ball | |
|---|---|
| 16 | ounces cream cheese, softened |
| ¼ | cup sour cream |
| 1 | teaspoon garlic powder |
| 1 | teaspoon lemon juice |
| ½ | teaspoon salt |
| ½ | teaspoon pepper |
| 1 | cup shredded cheddar cheese |
| 1½ | cups chopped dill pickles |
| 2 | tablespoons chopped fresh dill |
| Coating | |
|---|---|
| ⅓ | cup shredded cheddar cheese |
| ⅓ | cup finely chopped PLANTERS® Dill Pickle Cashews |
| 1 | tablespoon chopped fresh dill |
| 1 | teaspoon lemon zest |
Directions
For the Cheese Ball
In large bowl using electric mixer, combine cream cheese, sour cream, garlic powder, lemon juice, salt and pepper. Mix 1 to 2 minutes or until smooth. Stir in cheese, pickles and fresh dill.
Place cheese mixture on top of plastic wrap. Mold cheese mixture into ball shape, covering with plastic wrap to help hold shape. Refrigerate 2 hours.
For the Coating
In shallow dish or plate, mix together cheese, chopped cashews, dill and lemon zest.
Unwrap cheese ball. Roll in nut mixture. Gently press mixture into the cheese ball.
Transfer cheese ball to platter. Serve with crackers.
Ingredients
| 8 | ounces WHOLLY® Diced Avocado |
| ½ | cup diced pickle chips |
| ¼ | cup sliced green onions |
| ½ | tablespoon pickle juice |
| ½ | tablespoon lime juice |
| ½ | teaspoon garlic salt |
| ¼ | teaspoon chili powder |
| Pickle chip slices | |
| Tortilla chips |
Directions
In medium bowl, mash WHOLLY® Diced Avocado with all other ingredients, until well combined.
Top with extra pickle slices and serve with tortilla chips.