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
- 1/4 cup fresh dill, chopped
- 4 tablespoons ranch seasoning
- 1 cup baby dill pickles, chopped
- 2 tablespoons pickle brine
DIRECTIONS
- Prepare the Tortelloni Chips: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the frozen Tortelloni evenly on the baking sheet and drizzle with olive oil, tossing to coat.
- Bake for 25 minutes, or until crispy and golden brown. Remove from the oven and let cool slightly.
- Prepare the Dill Pickle Dip: In a large bowl, stir the softened cream cheese until smooth. Add sour cream and mix until fully combined.
- Add salt, garlic powder, dill, and ranch seasoning. Stir until well combined.
- Fold in the chopped pickles, then add pickle brine and mix until the dip reaches your desired consistency.
- Serve: Transfer the dill pickle dip to a serving bowl and serve with the crispy Tortelloni chips. Enjoy!
