Grilled Pickles on a Stick with Herby Buttermilk Ranch & Crushed Chips
Recipe by Ariel Pastore-Sebring
For the Grilled Pickles:
4 whole Vlasic Dill Pickles, sliced in half, longways
Drizzle olive oil
For the Buttermilk Ranch:
½ cup mayonnaise
1 cup full-fat Greek yogurt or sour cream
¼ cup buttermilk (as needed for consistency)
2 tablespoons fresh lemon juice
1 minced garlic clove
3 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
1 teaspoon Dijon mustard
¾ teaspoon salt
½ teaspoon pepper
1 cup finely crushed potato chips
8” bamboo skewers
Heat a grill on high for five minutes, or until hot.
Pat the halved pickles dry and toss in olive oil. Grill until marked by the grill, 5 to 8 minutes per side.
In a small bowl, whisk together all ranch ingredients. Taste and adjust for salt and acidity. If the dressing is too thick, slowly whisk in more buttermilk until desired consistency is achieved.
Once the pickles have distinct grill marks, remove from the grill and cool for a few minutes.
Finally, dip the pickle in ranch and roll in crushed potato chips!