Buffalo Chicken Pickle Poppers Recipe

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These Buffalo Chicken Pickle Poppers don’t want you to have to worry about dipping the Buffalo Chicken Dip. They use Mt. Olive Kosher Dills to bring the dip to you. Cuz you’re too busy watching the big game to look away from it.

PREP TIME

20 mins

COOK TIME

35 mins

SERVINGS

12

Ingredients

  • ~6 large Mt. Olive Whole Kosher Dills
  • ~12 oz of shredded chicken (we used 1/2 a rotisserie chicken)
  • (1) 8 oz package cream cheese
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 large celery stalk, finely diced

  • 3/4 cup sharp cheddar, freshly shredded
  • 1/4 cup bleu cheese crumbles
  • 2 Tbsp melted butter
  • 1 cup panko

Buffalo Chicken Pickle Poppers on a wooden cutting board with a jar of pickles in the background

COOKING INSTRUCTIONS:
Buffalo Chicken Pickle Poppers

  1. Preheat oven to 350ºF.
  2. Slice each pickle in half lengthwise, then using a spoon, scoop out seeds. Transfer scooped out seeds to small bowl. Set pickles aside.
  3. In a large pan over medium heat, add pickle seeds, chicken, cream cheese, buffalo wing sauce, ranch dressing, and celery. Cook while stirring until well-integrated. Stir in cheddar and bleu cheese.
  4. Transfer dip to a shallow baking dish and spread out dip evenly. Bake in oven for 15-20 minutes or until cheese is fully melted. Remove from oven and let cool for at least 5 minutes.
  5. Preheat air fryer to 380ºF.
  6. In a small bowl, mix together melted butter and bread crumbs until well-integrated. Set aside.
  7. Fill each hollowed out pickle with dip, then top with breadcrumbs. Cook pickles in air fryer for 4-5 minutes or until breadcrumbs are golden brown. Remove from air fryer and serve immediately. Enjoy!

PAIRINGS:
Buffalo Chicken Pickle Poppers

Riesling

Sauvignon Blanc

West Coast IPA

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