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Baked Pickles with Buttermilk Dip

Baked Pickles with Buttermilk Dip

By Traeger Kitchen

These pickles are the ultimate game day appetizer. They're breaded in a delicious blend of spices and panko, baked and paired with a creamy buttermilk dip you won't be able to get enough of.

Prep Time

20 Min

Cook Time

10 Min




Number of People Serving


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Units of Measurement:
1 (16 oz) jar dill pickle spears
2 large egg
1/3 Cup all-purpose flour
1 Teaspoon hot sauce
1/2 Teaspoon chipotle chile powder
1/2 Teaspoon ancho chile powder
1/2 Teaspoon dried oregano
1/4 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/4 Teaspoon black pepper
1 Cup panko breadcrumbs
1/2 Cup Parmesan cheese, grated
Buttermilk Dip
1/2 Cup mayonnaise
2 Tablespoon buttermilk
1 Teaspoon fresh chopped parsley
1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/4 Teaspoon garlic powder
1/4 Teaspoon garlic salt
1/4 Teaspoon onion powder
1/4 Teaspoon black pepper


  • 1

    When ready to cook, set the temperature to 450°F and preheat, lid closed 15 minutes.

    450 ˚F / 232 ˚C


  • 2

    Place a cooling rack on top of a baking sheet and spray the rack with nonstick cooking spray.

  • 3

    Drain the pickles, spread out on paper towels and pat dry.

  • 4

    In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.

  • 5

    In a large bowl combine the breadcrumbs and Parmesan.

  • 6

    Toss the pickles in the egg mixture, remove, letting the excess drip off, and transfer to the breadcrumb mixture. Toss to coat.

  • 7

    Transfer the pickles to the prepared cooling rack and arrange in a single layer.

  • 8

    Place the baking sheet directly on the grill grate and cook until the tops of the pickles are crisp and golden brown, about 10 minutes

    450 ˚F / 232 ˚C


  • 9

    Make the buttermilk dip by combining all of the dip ingredients in a blender and blending until smooth. Season to taste with salt and pepper. Enjoy!

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