Baked “Fried” Pickles with Peanut Butter Frosting Dip: Batter-crusted dill pickles baked in the oven until golden and crunchy.

Baked Fried Pickles Recipe at Diethood Baked Fried Pickles with Peanut Butter Frosting Dip

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Also known as a pregnant woman’s dream-snack!

A. No, I am not pregnant.

B. Don’t knock it until you try it.

C. A preggo beauty out there is thanking me at this very moment.

Is this totally odd? Are you walking in with a side of “what the?!?”? I mean, who in the world eats (Baked) Fried Pickles with Peanut Butter Frosting Dip??
ME! That’s who.

Peanut Butter Frosting from Diethood Baked Fried Pickles with Peanut Butter Frosting Dip

It all started with pregnancy #2. I remember craving pickles and peanut butter, together. When no one was watching, I was dippin’ that Vlasic pickle in a peanut butter jar like it was my last bite. Luckily, I can now share this pickle-peanut butter obsession with you!
It’s no wonder that child now eats ketchup with her slice of cake. She literally pours ketchup on her cake. Fingers crossed, it’s a phase.

Fried Pickles from Diethood Baked Fried Pickles with Peanut Butter Frosting Dip

When Farmer’s Garden by Vlasic approached me about joining their campaign for Savor Simplicity to celebrate life’s joys and share recipes, BBQ tips and summer entertaining ideas, I of course jumped at the chance, knowing exactly how I wanted to share my tips about the perfect baked “fried” pickles. Hint: It’s all in the cooking spray.

Though these are not cooked on the grill, they literally take 7 minutes to bake. Dipped in Peanut Butter Frosting (DO IT!) or even a bowl of cool Ranch Dressing (booooring), it will feel as right as it looks wrong. Trust.

You should also know that Farmer’s Garden by Vlasic launched the Savor Simplicity Sweepstakes, where all can enter for a chance to win a summer entertaining package valued at $1,500. Plus, entering the Sweepstakes unlocks a $1 coupon for Farmer’s Garden. 

Peanut Butter Cream Cheese Frosting Baked Fried Pickles with Peanut Butter Frosting Dip

So, want to share your simple moments in life with me?! If you DO, in return I will pick 3 winners to receive coupons for free product and a Farmer’s Garden tote bag so you can try Farmer’s Garden this Summer season. Use the hashtag #FarmToJar in the comments to be entered to win. 

Now let’s welcome some pickles to the table. Don’t forget the Peanut Butter!

ENJOY!

follow me on pinterest button Baked Fried Pickles with Peanut Butter Frosting Dip

Baked “Fried” Pickles with Peanut Butter Frosting Dip
 
Prep time
Cook time
Total time
 
Batter-crusted dill pickles baked in the oven until golden and crunchy.
Serves: Serves 4
Ingredients
For the Pickles
  • 1 jar Farmer's Garden by Vlasic Kosher Dill Spears
  • 2 eggs
  • hot sauce, to taste
  • salt and fresh ground pepper, to taste
  • ½ cup Italian Style Bread Crumbs
  • cooking spray
For the Peanut Butter Frosting Dip
  • 4-oz. (half of a block) cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup peanut butter
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat broiler to high.
  2. Line a baking sheet with foil and set a rack over the baking sheet; spray with cooking spray and set aside.
  3. Drain and dry all pickle-spears with paper towel; set aside.
  4. In a mixing bowl, whisk together eggs, hot sauce, salt and pepper.
  5. Place the bread crumbs in a shallow dish.
  6. Dip each pickle in the egg mixture, then roll the pickle in the bread crumbs.
  7. Place all the prepared pickles on the previously prepared rack.
  8. Lightly spray all the pickles with cooking spray.
  9. Broil for 4 minutes.
  10. Remove from oven; turn over all the pickles, lightly spray with cooking spray and broil for an additional 2 to 3 minutes, or until golden brown.
  11. Remove from oven and set aside.
Prepare Peanut Butter Frosting Dip
  1. In your mixer's bowl, combine cream cheese and powdered sugar; mix until creamy.
  2. Add peanut butter and vanilla; continue to beat until smooth and well incorporated.
  3. Pour frosting in a dipping bowl and serve.
Notes
RECIPE SOURCE: DIETHOOD

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12 Comments on this article. Feel free to join this conversation.

  1. Andrea July 8, 2014 at 5:01 PM - Reply

    As a pregnant girl who can’t handle hot sauce, I instead spooned in some of the juice from the jar. I am not disappointed. I didn’t do the pb stuff though. I’m too chicken. Lol.

    • Katerina Petrovska July 8, 2014 at 5:54 PM - Reply

      Hi, Andrea!! Happy to hear that you enjoyed the pickles! I couldn’t eat hot sauce when I was pregnant, either, but PB and pickles was definitely my thing! :-D

  2. Trish - Mom On Timeout June 20, 2014 at 8:19 PM - Reply

    You’re so gosh-darned brilliant Kate! These look phenomenal! Pinned!

  3. zerrin June 20, 2014 at 4:04 PM - Reply

    Sounds really intriguing to me! Will try it for sure! I used to fill the half squeezed lemon with yogurt and have it right from the lemon cup. I still do it sometimes.

  4. Valerie June 20, 2014 at 2:03 PM - Reply

    Mmm…my kind of pickles!!

  5. Averie @ Averie Cooks June 20, 2014 at 1:01 PM - Reply

    Best use ever of a jar of pickles! I love those pickles and tried them recently too and what a fun idea! Pinned! And the PB frosting dip – you may as well go all out with ‘fried’ pickles, right :)

  6. Matt Robinson June 20, 2014 at 11:15 AM - Reply

    What a crazy idea that I absolutely love. I would have never thought of this. Love how your mind works!

  7. Nutmeg Nanny June 20, 2014 at 10:31 AM - Reply

    Whoa! I think you just blew my mind with this recipe!

  8. Anna @ Crunchy Creamy Sweet June 20, 2014 at 10:02 AM - Reply

    I am speechless. Woah! Pinned!

  9. Christie - Food Done Light June 20, 2014 at 9:42 AM - Reply

    I adore fried pickles and love that you baked them instead. So delicious!

  10. Jessica @ Portuguese Girl Cooks June 20, 2014 at 7:11 AM - Reply

    Dying over these.

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