By Chef Alli
Bacon Ranch Dill Pickles
Ingredients
24 oz. jar dill pickle spears
2 Tbs. dry ranch dressing mix
1 slice bacon for every
pickle spear in the jar,
approximately 12-14
Dipping Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1-2 Tbs. dry ranch dressing mix
1 tsp. Cajun seasoning
Instructions
Season the Pickles
Add the dry ranch dressing mix to the jar of pickles about 24 hours before you want to serve them; shake well to combine. Store in the refrigerator, shaking occasionally
Make the Dipping Sauce
In a small bowl, mix the sour cream and mayonnaise with the dry ranch dressing mix and the Cajun seasoning, stirring until smooth; store in the refrigerator.
Bake the Pickles
Preheat the oven to 400 F. Remove the pickle spears from the brine in the jar; pat each one dry on all sides with paper towels.
Wrap each pickle spear with bacon, gently pressing the bacon edges together around pickle to partially seal.
Place the wrapped pickle spears onto a parchment-lined baking sheet. Bake, uncovered, for 20 to 25 minutes or until the bacon is browned and crispy, keeping a close eye on it. When the bacon is nicely browned, remove the pickles to a paper towel-lined plate to drain for a minute or two.
Serve at once with the prepared dipping sauce on the side.
Air Fryer Instructions: Preheat the air fryer to 350 F. Place the bacon-wrapped pickles in a single layer over the air fryer rack, leaving some space around each one. Air fry for 10 to 12 minutes or until the bacon is crispy. Depending on your air fryer, you may need to rotate the pickles halfway through the cooking time, also working in batches so you don’t overcrowd the rack.
