Cheesy Fried Pickles

In a medium bowl, combine first 6 ingredients. Set aside for at least 5 min to flavor.(can be made up to 2 days ahead) Unwrap wonton wrappers, cover with a damp paper towel to prevent edges from drying out. Cut each slice of cheese into 6 pieces. Drain Pickle slices. On a piece of waxed paper, place one wonton wrapper. Using a pastry brush, brush edges of wrapper with a little water. Place a small ( ½ tsp) dollop of ranch sauce in center of wrapper. Top with a piece of cheese and a pickle slice. Fold the four corners of the wrapper into the center, pinching edges to seal. Use a little extra water if necessary to seal seams. Repeat with remaining ingredients. Use a moist paper towel to cover the completed packets to keep from drying out. Fry in batches in hot oil, just until golden brown, 1-3 min per side. Drain on paper towels. Serve with extra sauce for dipping.