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Submitted by: Marianne DiNardo from Oakland, MD
Originally shared on the web 03/31/2025

24 to 36 dill pickle slices
1 c. shredded Cheddar cheese

Place dill pickles on paper towels; pat both sides really dry. Spray 12 muffin cups with non-stick vegetable spray. Sprinkle a small amount of shredded cheese in each muffin cup. Layer 2 to 3 pickle slices on top of cheese. Sprinkle more cheese over pickles, creating a layered effect. Bake at 350 degrees for 15 minutes, or until crunchy and lightly golden. Serves 4.