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Prep Time:
10 mins
Cook Time:
25 mins
Stand Time:
10 mins
Total Time:
45 mins
Servings:
12
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Ingredients
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24 dill pickle slices
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2 1/2 cups shredded Cheddar cheese
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1/2 teaspoon crushed red pepper
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ranch dressing for dipping (optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place about 1 tablespoon cheese in the bottom of 12 muffin cups. Top cheese with 2 pickle slices and remaining cheese. Sprinkle with red pepper.
Bake until browned and crisp around the edges, about 25 minutes. Let stand for 10 minutes, then drain on paper towels to cool.
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Nutrition Facts (per serving)
97
Calories
8g
Fat
1g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
97
% Daily Value *
Total Fat
8g
10%
Saturated Fat
4g
22%
Cholesterol
23mg
8%
Sodium
267mg
12%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
1%
Total Sugars
0g
Protein
5g
11%
Vitamin C
0mg
0%
Calcium
175mg
13%
Iron
0mg
0%
Potassium
36mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
