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Secret Ingredient Pico de Gallo
Appetizer Mexican

Secret Ingredient Pico de Gallo

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a medium bowl, combine onion, jalapeño pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

By Jenny

Yummy Roll Ups
Appetizer

Yummy Roll Ups

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

By Courtney McDonald

Pickle Rollups
Appetizer

Pickle Rollups

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Spread cream cheese over a meat slice to cover. Place a pickle piece on one end, and roll the meat up. Repeat with remaining ingredients. Cut into 1 1/2 inch pieces, and chill until ready to serve.

By CDTHATSME

Dirty Diapers
Appetizer

Dirty Diapers

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion to the skillet; cook and stir until tender. Drain off grease.
  3. 3 Unroll crescent roll dough on a clean surface. Separate triangles and then cut each triangle in half diagonally to make 2 smaller triangles. Stack slices of cheese and cut diagonally into 4 triangles. Place one triangle of cheese onto each triangle of dough. Spoon about a tablespoon of ground beef over cheese and then top with a slice of pickle. Fold the points of the dough towards the center like a diaper and place it on a baking sheet.
  4. 4 Bake for 10 to 15 minutes in the preheated oven until golden brown.

By Melanie K

Flamin' Hot Fried Pickles
Appetizer American

Flamin' Hot Fried Pickles

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Place beaten egg in a flat dish.
  3. 3 Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
  4. 4 Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
  5. 5 Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.

By Soup Loving Nicole

Cuban Roasted Pork Crostini
Appetizer

Cuban Roasted Pork Crostini

Prep
2 min
Cook
6 min
Total
8 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
  3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
  4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
  5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson

Delicious Deep Fried Pickles
Appetizer

Delicious Deep Fried Pickles

3.9

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes.
  2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.

By Deandra Busch

Beer Batter Deep Fried Dill Pickles
Appetizer

Beer Batter Deep Fried Dill Pickles

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
  2. 2 Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

By Tinita

Miami Cuban Dip
Appetizer

Miami Cuban Dip

4.0

Prep
15 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Place bread on baking sheet. Cut an oval on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving.
  3. 3 Whisk milk gradually into gravy mix in medium saucepan. Stirring frequently, cook over medium heat until gravy comes to a boil. Reduce heat to simmer. Stir in 1 1/4 cups of the cheese, 4 tablespoons of the pickles, mayonnaise, and mustard. Cook 2 to 3 minutes or until cheese is melted. Stir in pork and ham.
  4. 4 Spoon dip into bread. Sprinkle with remaining 1/4 cup cheese.
  5. 5 Bake 10 minutes or until cheese is melted and bread is warm. Sprinkle dip with remaining 1 tablespoon chopped pickles. Serve with bread pieces.

By McCormick Spice

Dill Pickle Salsa
Appetizer

Dill Pickle Salsa

4.9

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Mix tomatoes, dill pickles, onion, dill pickle juice, cilantro, jalapeño pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
  2. 2 Cover the bowl with plastic wrap and refrigerate 24 hours.

By duboo

Bacon and Dill Pickle Cheese Ball
Appetizer

Bacon and Dill Pickle Cheese Ball

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
  2. 2 Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
  3. 3 Roll the cheese ball in the pretzel mixture until all sides are coated.

By Soup Loving Nicole

Cuban Mini Melts
Appetizer Latin American

Cuban Mini Melts

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
  2. 2 Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
  3. 3 Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
  4. 4 Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

By Soup Loving Nicole

Favorite Hamburger Bites
Appetizer American

Favorite Hamburger Bites

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
  2. 2 In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
  3. 3 Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
  4. 4 Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

By LUANNRAN

Cheeseburger Egg Rolls
Appetizer Asian

Cheeseburger Egg Rolls

4.7

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
  2. 2 Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
  3. 3 Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
  4. 4 Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

By Amy Williams Hopkins

Super Easy and Spicy Fried Pickles
Appetizer American

Super Easy and Spicy Fried Pickles

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat the oil in a large heavy skillet over medium heat.
  2. 2 Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
  3. 3 Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

By SHUNPR

BBQ Meatball Sliders
Appetizer American

BBQ Meatball Sliders

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine meatballs and BBQ sauce in a small sauce pan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer 10 minutes or until the meatballs are heated through.
  3. 3 Slice rolls in half lengthwise, leaving the rolls connected to one another. Brush some butter to make a light coating on the bottom of a 9x13-inch baking dish; place the bottom half of the rolls in the dish, with the cut-side facing up. Set remaining butter aside. Spoon out some of the BBQ sauce from the sauce pan and spread lightly over bread.
  4. 4 Combine Cheddar cheese and Monterey Jack cheese in a bowl and sprinkle 1/2 of cheese mixture over the sauce. Top with pickles and sprinkle evenly with onion strips.
  5. 5 Use a 1-inch cookie cutter, or a small knife, to cut a small 1 inch hole into the tops of each roll. Place top half of rolls over the onion strips. Stir garlic powder into remaining melted butter and brush the mixture over the rolls, allowing any excess to drip into the cut out spaces. Spoon one meatball and about 1 teaspoon of sauce into the holes on each roll. Sprinkle with remaining cheese.
  6. 6 Cover with foil and bake in the preheated oven until cheese is melted throughout, uncovering halfway through, for about 20 minutes. Sprinkle green onions on top.

By Nicole McLaughlin

Cuban-Inspired Sandwich Dip
Appetizer Latin American

Cuban-Inspired Sandwich Dip

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat together cream cheese and 8 ounces Swiss cheese in a large bowl with an electric mixer until well combined. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and dill pickles until incorporated. Spoon mixture into an oven-safe dish. Sprinkle 3 tablespoons Swiss cheese over the top.
  3. 3 Bake in the preheated oven until heated through, 18 to 20 minutes.
  4. 4 Preheat the oven's broiler. Broil dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
  5. 5 Slice bread into 1/2-inch-thick slices to use as dippers. Serve with hot dip.

By lutzflcat

Fried Dill Pickles
Appetizer American

Fried Dill Pickles

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce in a bowl until evenly blended; set aside. Whisk 3 ½ cups flour, salt, and black pepper together in a separate bowl until well combined; set aside.
  2. 2 Heat oil in a deep fryer or deep, heavy skillet to 350 degrees F (175 degrees C).
  3. 3 Dip pickle slices into milk mixture; press into flour mixture until evenly coated.
  4. 4 Cook coated pickles, in batches, in the hot oil until golden brown and float to the surface. Transfer pickles with a slotted spoon to a paper towel-lined plate; drain.

By DMJOLLY

Fried Pickles
Appetizer American

Fried Pickles

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
  2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
  3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
  4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
  5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Cuban Sandwich Bites
Appetizer American

Cuban Sandwich Bites

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet.
  2. 2 Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices.
  3. 3 Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches. Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet.
  4. 4 Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.

By SunnyDaysNora

Easter Chick Deviled Eggs
Appetizer American

Easter Chick Deviled Eggs

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  2. 2 Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.
  3. 3 Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.
  4. 4 Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

By rachelu

Classic Pimento Cheese Ball
Appetizer American

Classic Pimento Cheese Ball

5.0

Prep
10 min
Cook
7 min
Total
137 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
  2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
  3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
  4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Mini Hot Chicken and Waffle Sliders
Appetizer American

Mini Hot Chicken and Waffle Sliders

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
  3. 3 Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
  4. 4 Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
  5. 5 As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
  6. 6 Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.

By Nicole McLaughlin

Deep Fried Dill Pickles
Appetizer American

Deep Fried Dill Pickles

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  3. 3 In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  4. 4 Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.
  5. 5 Deep fry until golden brown.
  6. 6 Drain on paper towels. Salt and pepper to taste

By MARBALET