Ingredients

• 1/2 Tub of Herb and Garlic PHILADELPHIA Cream Cheese
• 1 Litre of Baby Dills, cut in half and the seeds removed
• 1 cup(s) of Bread Crumbs
• 2/3 cup(s) of Panko Crumbs
• 1/2 tsp. of Salt
• 1 Dash of Pepper
• 1/2 tsp. of Dried Dill
• 1/2 cup(s) of Grated Romano Cheese
• 1 Egg
• 1 cup(s) of Butter Milk
• 1 cup(s) of All Purpose Flour

Instructions

1. Preheat oven to 375 degrees
2. Cut pickles in half, then cut them in half again length wise.
3. With a spoon scoop out the seeds
4. Dry the pickles with a paper towel and fill both sides with cream cheese (you can use herb and garlic or dill)
5. Put both sides together to form a little dill pickle cream cheese sandwich
6. Set aside
7. Place the flour in a bowl, set aside
8. Mix the egg and buttermilk together. Set aside
9. Mix the bread crumbs, dill, panko crumbs, romano cheese, salt and pepper. Set aside
10. Dip the pickles in the flour, then the egg mixture and finally coat in the bread crumb mixture
11. Bake for 20 to 30 minutes until brown and crispy
12. Serve with your favourite dip!