- Heat oven to 375°F.
- Place crackers, top sides down, in 24 nonstick muffin pan cups.
- Sprinkle with 3/4 cup cheese.
- Use paper towels to pat both sides of pickle chips until very dry. Add 1 pickle chip to each prepared muffin cup; top with remaining cheese.
- Bake 7 to 9 min. or until crisp and browned around the edges. Transfer to plate.
- Serve with ranch dressing for dipping.
Tips: This recipe is equally delicious when prepared using different varieties of sliced pickles, such as spicy hot, half sours or horseradish pickles. If using whole pickles, just cut then into 1/4 inch thick slices before patting them dry and using as directed.
Variation:Prepare using shredded reduced fat cheddar Jack cheese and light ranch dressing. Note: If you only want to make 4 servings or you only have one 12 section muffin pan, just cut the recipe in half, using 12 RITZ Crackers, 3/4 cup cheese and 12 pickle chips.
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Nutritional Information
Directions
- Heat oven to 375°F.
- Place crackers, top sides down, in 24 nonstick muffin pan cups.
- Sprinkle with 3/4 cup cheese.
- Use paper towels to pat both sides of pickle chips until very dry. Add 1 pickle chip to each prepared muffin cup; top with remaining cheese.
- Bake 7 to 9 min. or until crisp and browned around the edges. Transfer to plate.
- Serve with ranch dressing for dipping.
Tips: This recipe is equally delicious when prepared using different varieties of sliced pickles, such as spicy hot, half sours or horseradish pickles. If using whole pickles, just cut then into 1/4 inch thick slices before patting them dry and using as directed.
Variation:Prepare using shredded reduced fat cheddar Jack cheese and light ranch dressing. Note: If you only want to make 4 servings or you only have one 12 section muffin pan, just cut the recipe in half, using 12 RITZ Crackers, 3/4 cup cheese and 12 pickle chips.