Gluten-free snacking just got an upgrade! Tortelloni chips meet dill pickle dip. This recipe offers a delightful twist on traditional chips and dip, featuring crispy gluten-free tortelloni chips paired with a creamy, tangy dill pickle dip. It’s perfect for gatherings, game nights, or as a unique appetizer.
Ingredients
1 package Taste Republic Gluten-Free Four Cheese Tortelloni
2 tablespoons olive oil
4 ounces cream cheese, softened
1 cup sour cream
2 teaspoons salt
2 teaspoons garlic powder
¼ cup freshly chopped dill
4 tablespoons ranch seasoning
1 cup chopped baby dill pickles
2 tablespoons pickle brine
Instructions
Prepare the Tortelloni Chips: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the frozen tortelloni evenly on the prepared baking sheet. Drizzle the olive oil over the tortelloni, ensuring they are well-coated. Bake for 25 minutes, or until the tortelloni are crispy and golden brown. Remove from the oven and allow to cool slightly before serving.
Prepare the Dill Pickle Dip: In a large mixing bowl, add the softened cream cheese. Stir until smooth. Add the sour cream to the bowl and mix until fully combined. Incorporate the salt and garlic powder, stirring to blend the seasonings evenly. Add the freshly chopped dill and ranch seasoning to the mixture, stirring occasionally to maintain a smooth consistency. Fold in the chopped baby dill pickles, ensuring they are evenly distributed throughout the dip. Pour in the pickle brine and mix until the dip reaches your desired consistency.
Serve: Transfer the dill pickle dip to a serving bowl. Arrange the crispy tortelloni chips around the dip or on a plate. Serve immediately and enjoy!
