Cheesy Pickle Bombs Explosion (Print Format)
Crispy bacon-wrapped pickles with creamy cheese and crunchy coating. Perfect savory bite for parties.
# Ingredients:
→ Main Ingredients
01 -
12 dill pickle spears, snack size or quartered whole pickles
02 -
12 slices of thin-cut bacon
03 -
8 oz cream cheese, softened
04 -
1 cup shredded sharp cheddar cheese
05 -
1/2 cup grated Parmesan cheese
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1/2 tsp smoked paprika (optional)
09 -
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
10 -
1/2 cup pork rinds, finely crushed (or 1/2 cup panko breadcrumbs)
# Steps:
01 -
Pat the pickle spears completely dry with paper towels to remove excess moisture. Set aside.
02 -
In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika (if using), and dill until fully combined.
03 -
Take about 1½ tablespoons of the cheese mixture, flatten it into a patty, and wrap it around a pickle spear to fully encase it. Repeat for all pickle spears.
04 -
Wrap a slice of bacon around each cheese-covered pickle spear, stretching slightly to make it taut. Secure with one or two toothpicks if needed.
05 -
Place the crushed pork rinds or panko breadcrumbs in a shallow bowl. Roll each bacon-wrapped pickle bomb in the crumbs, pressing gently to coat the exterior.
06 -
Preheat the air fryer to 375°F (190°C). Arrange the bombs in a single layer without touching. Spray lightly with avocado or olive oil spray, then cook for 12-15 minutes, flipping halfway through, until the bacon is crispy and browned.
07 -
Preheat the oven to 400°F (200°C). Place the bombs on a wire rack set over a baking sheet. Bake for 20-25 minutes, or until the bacon is crispy.
08 -
Allow the bombs to rest for 5 minutes before serving. Serve warm with ranch dressing or sriracha mayo for dipping.
# Tips:
01 -
Drying the pickle spears ensures the cheese stays in place and the bombs remain crispy.
02 -
Using thin-cut bacon helps it crisp faster during cooking.