Ingredients
– Whole dill pickles (medium to large)
– Cream cheese (8 oz, softened)
– Shredded cheddar cheese (1 cup)
– Garlic powder (1 teaspoon)
– Onion powder (1 teaspoon)
– Paprika (1 teaspoon)
– Breading: panko breadcrumbs (1 cup)
– Olive oil spray (for light coating)
– Optional: chopped herbs for garnish (such as dill or chives)
Equipment Needed
– Air fryer
– Medium mixing bowl
– Spoon or spatula for mixing
– Sharp knife
– Baking sheet (for easy transfer)
Step-by-Step Instructions
First things first, let’s get those pickles ready. Start by slicing the pickles in half lengthwise, then gently scoop out the seeds to create a little pocket for the filling. Pat them dry with a paper towel to avoid excess moisture. While that’s happening, I like to mix up the fun part: the stuffing! In my medium mixing bowl, I combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, and paprika. The smell is divine as I mix these ingredients, and I find my mouth watering just thinking about the flavors to come. Next, fill each pickle half generously with the creamy mixture. Make sure to pack it in for maximum flavor! (See the next page below to continue steps…)