This is not your average pickle. These are bold, bacon-wrapped, cheese-coated flavor bombs that explode with creamy-crunchy perfection.
Overview
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Total Time: 35 minutes
- Yield: ~6 bombs (1 pickle each)
- Serving Size: 1 bomb
- Macros (approx. per bomb):
- Calories: ~180
- Protein: 7g
- Fat: 15g
- Carbs: 2–3g net (depending on pickle)
Ingredients
For the Pickle Bombs
- 6 whole dill pickles (medium size, dried well)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 6 strips crispy bacon, finely chopped
Optional Coating Ideas
- 1/4 cup crushed pork rinds or almond flour
- 1 tablespoon everything bagel seasoning
- 1 tablespoon dried chives or parsley
Instructions
STEP 1: Prepare Pickles
- Pat pickles dry with a paper towel (excess moisture ruins the coating)
- If pickles are too large, slice in half or use baby dills
STEP 2: Make the Cheese Filling
In a mixing bowl, combine:
- softened cream cheese
- shredded cheddar
- half the chopped bacon
- Optional: add a pinch of garlic powder or dill for extra punch
Mix until fully combined and creamy
STEP 3: Coat the Pickles
- Scoop about 2 tablespoons of the cheese mixture
- Flatten into a disc with your hands
- Wrap around each pickle evenly — completely coat or leave top/bottom exposed for visuals
- Press gently to secure
STEP 4: Garnish & Roll
- Roll coated pickle in:
- chopped bacon
- crushed pork rinds
- seasoning blend
- Press toppings in lightly so they stick
STEP 5: Chill & Serve
- Place on a parchment-lined plate
- Chill in the fridge for 10–15 minutes to firm up
- Slice in half or serve whole with toothpicks
Substitutions
| Ingredient | Substitutes |
|---|---|
| Cream cheese | Neufchâtel, goat cheese, or dairy-free alternatives |
| Cheddar | Pepper jack, Colby, or mozzarella |
| Bacon | Turkey bacon, beef bacon, or vegetarian bacon |
| Pickles | Baby dill, gherkins, or spicy pickle spears |
Variations
Spicy Garlic Pickle Bombs
Add minced jalapeños + garlic powder to the cheese mix.
Avocado Bacon Bombs
Mix mashed avocado with cream cheese for a creamy green filling.
Triple Cheese Explosion
Use cheddar, parmesan, and cream cheese for a sharp kick.
Wrapped + Baked
Wrap the coated bombs in more bacon and bake at 400°F until crispy.
Storage & Make-Ahead
- Fridge: Keep in an airtight container for 3–4 days
- Freezer: Not recommended due to texture change
- Make Ahead Tip: You can prep the cheese mixture and chop the bacon in advance, then assemble fresh day-of
Serving Suggestions
- Party Platter Favorite: Add to a charcuterie board or appetizer tray
- Keto Lunchbox: One or two bombs + boiled egg + cucumber slices
- Snack Fix: Just grab and go from the fridge
- Barbecue Sidekick: Serve chilled with grilled meats
Pro Tips
- Dry your pickles well — this makes the cheese stick!
- Chill for at least 10 minutes before serving for best shape
- Don’t over-stuff — a little cheese goes a long way
- Add herbs or spices to match your mood: dill, chipotle, cayenne, ranch mix
Why They Work
- Texture contrast: Crunchy outside, creamy inside
- Flavor bomb: Salty pickle + rich cream cheese + smoky bacon
- Crowd-pleasing: Keto-friendly, no cooking, high-protein
- Fun format: Individual bombs — no mess, easy to serve
Nutrition Breakdown (per bomb)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 7g |
| Fat | 15g |
| Carbs | 3g |
| Fiber | 0g |
| Sugar | <1g |
| Net Carbs | ~2–3g |