#5 Crispy Pickles With Ranch Dip
2 large egg whites
1 c. cornmeal
10 half-sour pickles
3/4 c. lowfat sour cream
1 tbsp. buttermilk
1 tbsp. finely chopped chives
1 tbsp. finely chopped dill
Prep Time: 0:20
Total Time: 0:40
Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
Beat the egg whites in a shallow bowl and place the cornmeal in a separate shallow bowl.
Cut each pickle into 4 spears and pat dry with paper towels. Dip the spears in egg whites (letting any excess drip off), then coat in cornmeal; transfer to the prepared baking sheet. Roast, turning once, until beginning to turn golden brown around the edges, 18 to 22 minutes.
While the pickles are baking, in a medium bowl, whisk together the sour cream, buttermilk, chives and dill. Serve with the pickles.