Dill Pickle Nachos

By spend with pennies

Ingredients

8 ounces kettle chips
1 ¼ cups shredded Italian cheese blend
1 teaspoon dried dill ( or 1 tablespoon fresh dill weed)
¼ teaspoon garlic powder
1 cup sliced dill pickles ( divided)
¼ cup sliced pickled jalapeños
¼ cup bacon bits
2 green onions (sliced, whites and greens divided)
¾ cup sour cream
3 tablespoons mayonnaise
1 tablespoon dill pickle juice ( or to taste)
½ teaspoon garlic powder
¼ teaspoon onion powder
teaspoon cayenne pepper

Prep Time15mins
Cook Time6mins
Servings8

Instructions

Make the dipping sauce by combining sour cream, mayonnaise, dill pickle juice, garlic powder, onion powder, and cayenne powder, then cover and refrigerate.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a small bowl, combine the cheese, dried dill and garlic powder. Set aside.

Spread the kettle chips in a single layer on the baking sheet.

Sprinkle with half of the pickles, the jalapenos, and the whites of the green onion. Top with the cheese and bacon bits.

Bake for 6 to 8 minutes or until the cheese is melted and bubbly.

Remove from the oven and immediately sprinkle with the remaining green onions and pickles.

Serve with sour cream dipping sauce or ranch.