Ingredients
filling
8 ounces cream cheese
1/4 cup mayo
1/2 cup shredded cheese (I used cheddar and jack)
2 tablespoons mustard
1 clove garlic
2 scallions
1 tablespoon chopped dill
1/2 cup chopped pickles
2 tablespoons pickle juice
1 teaspoon hot sauce
1/4 cup dehydrated potato flakes
finish
1 tablespoon butter
1/2 cup panko breadcrumbs
16 ounces pickle chips OR
45 ounce jar large pickles
1 teaspoon Korean chili flakes
Directions
1
If you are using the large pickles hollowed out, start with that part. Use the photo above as a guide. Cut about 1.5 inch logs of pickle, and use a melon baller to scoop out some on one side. Save the insides to mix into the filling.
2
Blend all filling ingredients until smooth. Store covered in the fridge for an hour until ready to use.
3
Melt the butter in a frying pan over medium high heat and add in the breadcrumbs. Stir and cook, tossing often, until golden brown. Remove from heat.
4
If the pickle filling seems too thick, thin it out a bit with some pickle juice. Load it into a piping bag with a star tip.
5
Lay the pickle chips or hollowed out pickle logs onto a platter and pipe the filling onto them.
6
Before serving, top with the breadcrumbs and chili flakes.