1 pound ground chicken breast
2 packets Ranch Dip mix
1/4 cup Italian bread crumbs
1 egg
1 tablespoon extra-virgin olive oil
16 ounces sour cream
1 package Buffalo Wing Pretzel Crisps®
Fresh dill, for garnish


  1. Heat heavy bottom pan or cast iron skillet over medium high heat with 1 tablespoon of extra virgin olive oil. In a bowl, mix ground chicken breast, 1 packet Ranch Dip mix, 1 egg, 1/4 cup Italian bread crumbs until combined. Using a small melon baller, scoop mini chicken meatballs and roll in hands. Drop meatballs into oil being careful not to overcrowd pan. Cook meatballs in pan until brown and cooked through (about 7 minutes), rolling them every few minutes to brown on all sides. Remove from pan onto plate to rest. Continue until all meatballs are completely cooked through.
  2. Meanwhile, mix 1 packet of Ranch Dip mix with 16 ounces of sour cream to create Ranch dip. Take Buffalo Wing Pretzel Crisps®, add a small amount of ranch dip in the center of the crisp. Add one mini chicken meatball on top of the ranch dip and garnish with a sprig of fresh dill.