INGREDIENTS:
2 cups shredded cheese
24-36 Dickey Farms Dill Pickle Chips, as needed
1 tbsp blackening seasoning
INSTRUCTIONS:
Preheat your oven to 400°F. Take 24-36 dill pickle chips and pat them dry on a few paper towels.
Grab a non-stick 12-cup muffin tin. Fill each cup with a big pinch of shredded cheese. Top each cheese cup with 2-3 dill pickle chips.
Sprinkle on your favorite seasoning blend into each cup and top with more cheese to cover the pickles.
Bake for 15 minutes, or until cheese has melted and browned.
Serve immediately with your favorite dipping sauce (or Lane's Sorta White Sauce).
Enjoy!
